发明名称 |
METHOD OF INHIBITION OF ENZYMATIC BROWNING IN FOOD USING HYPOTAURINE AND EQUIVALENTS |
摘要 |
<p>A method of inhibiting enzymatic browning in food involves the contacting of hypotaurine, a salt of hypotaurine or an equivalent of hypotaurine with the food. The hypotaurinc can be provided from solution, an extract, or in solid form to a food that can loose its appeal to a consumer due to browning, such as cut fruits and vegetables, seafood, or a beverage. The antibrowning agent can be applied to the food by spraying, dusting, dipping, or dissolving, depending upon the form of the food to which the agent is added.</p> |
申请公布号 |
WO2009131996(A2) |
申请公布日期 |
2009.10.29 |
申请号 |
WO2009US41245 |
申请日期 |
2009.04.21 |
申请人 |
UNIVERSITY OF FLORIDA RESEARCH FOUNDATION, INC.;SCHULBACH, DIANE;MARSHALL, MAURICE, R. |
发明人 |
MARSHALL, MAURICE, R.;SCHULBACH, KURT, F. |
分类号 |
A23L3/3535;A23B7/154 |
主分类号 |
A23L3/3535 |
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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