| 发明名称 |
Method of preventing color change of food. |
| 摘要 |
A method of preventing a color change of food, which inhibits an enzymatic color change ascribable to tyrosinase or polyphenol oxidase contained in food, by the use of kojic acid, comprising; treating said food with a treatment solution containing kojic acid and controlled to have a pH of from about 3.0 to about 5.0. |
| 申请公布号 |
EP0423470(A1) |
申请公布日期 |
1991.04.24 |
| 申请号 |
EP19900116481 |
申请日期 |
1990.08.28 |
| 申请人 |
SEIWA TECHNOLOGICAL LABORATORIES, LIMITED |
发明人 |
NATORI, YOSHIKO, C/O SEIWA TECHNOLOGICAL LAB. LTD.;RYUTARO, FUKAZAWA, C/O SEIWA TECHNOLOGICAL LAB LTD |
| 分类号 |
A23B4/20;A23B4/037;A23B4/12;A23B7/10;A23B7/14;A23B7/157;A23L3/3463;A23L3/358;A23L17/40;A23L19/12;C12N9/99 |
主分类号 |
A23B4/20 |
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