| 发明名称 |
PROCESS FOR IMPROVING WATER HOLDING CAPACITY AND TENDERNESS IN COOKED PROTEIN FOOD PRODUCTS |
| 摘要 |
Processes for processing food products by adjusting the pH of the food product from a first pH to a second pH and then to a third pH, with or without cooking, are provided. Also provided are methods for adjusting the pH of a food product using buffers.
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| 申请公布号 |
US2010009048(A1) |
申请公布日期 |
2010.01.14 |
| 申请号 |
US20060093900 |
申请日期 |
2006.11.16 |
| 申请人 |
UNIVERSITY OF MASSACHUSETTS |
发明人 |
HULTIN HERBERT O.;KE SHUMING;HUANG YAN;IMER SINAN;VARELTZIS PATROKLOS |
| 分类号 |
A23L1/31;A23B4/28;A23L1/315;A23L1/318;A23L1/325 |
主分类号 |
A23L1/31 |
| 代理机构 |
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