Open access
Aug 2026
Thermal processing effects on mung bean juice: Evaluating bioactive stability, viscosity, and metabolite profiles
Mung bean juice is commonly consumed as a nutritious beverage and contains various bioactive compounds. Thermal processing is needed to ensure microbial safety, but heating may also affect physical properties and bioactive stability. In this study, mung bean juice was pasteurized at 63 °C (T1), 73 °C (T2), and 83 °C (T...
A. Setiyawan, A. Febrisiantosa, Arder Lintang Marshanda et al.
· Journal of Food Technology R... · 0 citations