| 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. |
| 申请公布号 |
EP1959743(A4) |
申请公布日期 |
2009.06.10 |
| 申请号 |
EP20060844378 |
申请日期 |
2006.11.16 |
| 申请人 |
UNIVERSITY OF MASSACHUSETTS |
发明人 |
HULTIN, HERBERT O.;KE, SHUMING;IMER, SINAN;VARELTZIS, PATROKLOS;HUANG, YAN |
| 分类号 |
A23L13/00;A21D4/00;A23L5/10;A23L13/40;A23L13/50;A23L13/70;A23L17/00 |
主分类号 |
A23L13/00 |
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