@article{oai:yasuda-u.repo.nii.ac.jp:00000525,
 author = {嶋田, さおり and 清水, 利朗 and Shimada, Saori and Shimizu, Toshiaki},
 issue = {25},
 journal = {安田女子大学大学院紀要, The journal of the Graduate School, Yasuda Women's University},
 month = {Mar},
 note = {Bean sprouts are low-price and usable in variety of meals, being purchased in a large
quantity in Japan. In this study, aiming at storage of bean sprouts as long as possible after opening of packaging film at home, we investigated the influence of the washing temperature on the quality and taste of bean sprouts to store them after washing. Standard plate counts,
physical properties, light intensity and color were measured in bean sprouts washed at 25℃ and 50℃, and sensory evaluation was performed after heating. As a result, the difference in washing temperature of bean sprout did not affect the number of viable aerobic bacteria,
physical properties, light intensity and color, but the bean sprouts washed at 50℃ was evaluated to have less bitterness in sensory evaluation. The standard plate counts increased regardless of the washing temperature even though bean sprouts were refrigerated at 4℃
after washing and reached a level of the initial stage of decomposition within 24 hours after the washing. Therefore, it is desirable to use them immediately after washing.},
 pages = {75--81},
 title = {The Influence of Different Washing Temperatures on the Quality and Taste of Bean Sprouts},
 year = {2020},
 yomi = {シマダ, サオリ and シミズ, トシアキ}
}