Microbial Decontamination of Mung Bean Sprouts Using Electrolyzed Water and Its Effects on The Physicochemical and Sensory Properties of The Sprouts
Electrolyzed water (EW) was used to decrease the levels of microbial contaminants in commercial mung bean sprouts. High contamination levels of aerobic bacteria as well as yeasts and mold were observed in raw mung bean sprouts (on average 7.67 ± 0.22 and 7.70 ± 0.07 log CFU/g, respectively). Mung be...
Saved in:
| Main Authors: | , , |
|---|---|
| Language: | English |
| Published: |
Science Faculty of Chiang Mai University
2020
|
| Subjects: | |
| Online Access: | http://epg.science.cmu.ac.th/ejournal/dl.php?journal_id=10577 http://cmuir.cmu.ac.th/jspui/handle/6653943832/67328 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Chiang Mai University |
| Language: | English |