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
WO2007059262(A3)
申请公布日期
2007.12.27
申请号
WO2006US44453
申请日期
2006.11.16
申请人
UNIVERSITY OF MASSACHUSETTS;HUANG, YAN;HULTIN, HERBERT O.;KE, SHUMING;IMER, SINAN;VARELTZIS, PATROKLOS
发明人
HULTIN, HERBERT O.;KE, SHUMING;IMER, SINAN;VARELTZIS, PATROKLOS
