发明名称 |
PROCESSO PARA PREVENÇÃO OU REDUÇÃO DE ESCURECIMENTO EM BATATAS APÓS COZIMENTO |
摘要 |
The invention relates to a process for preventing or reducing after-cooking darkening in par-fried potato food products, comprising forming treated potato food products by contacting blanched potato food products with a composition comprising lactic acid. The composition may further contain calcium lactate and/or SAPP. |
申请公布号 |
BRPI0808964(A2) |
申请公布日期 |
2014.08.26 |
申请号 |
BR2008PI08964 |
申请日期 |
2008.03.13 |
申请人 |
PURAC BIOCHEM. B.V. |
发明人 |
FRANK BOERBOOM;INGE EVERS;GERT LEENDERT NANNINGA |
分类号 |
A23B7/154;A23B7/06;A23B7/157;A23L1/217;A23L1/272 |
主分类号 |
A23B7/154 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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