| 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 |
CA2629731(A1) |
申请公布日期 |
2007.05.24 |
| 申请号 |
CA20062629731 |
申请日期 |
2006.11.16 |
| 申请人 |
UNIVERSITY OF MASSACHUSETTS |
发明人 |
VARELTZIS, PATROKLOS;IMER, SINAN;HULTIN, HERBERT O.;KE, SHUMING |
| 分类号 |
A21D4/00;A23L13/00;A23L5/10;A23L13/40;A23L13/50;A23L13/70;A23L17/00 |
主分类号 |
A21D4/00 |
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