发明名称 |
GEL FORMATION IN TOMATO PRODUCTS |
摘要 |
GEL FORMATION IN TOMATO PRODUCTS Methods for minimizing flavor loss and controlling the consistency of a tomato product containing one or more members of the Allium botanical genus when processed primarily at temperatures below those commonly used in commercial practice are disclosed. Product consistency can be regulated through the use of processing techniques which either promote or prevent gel formation in the product. |
申请公布号 |
CA1214069(A) |
申请公布日期 |
1986.11.18 |
申请号 |
CA19840452252 |
申请日期 |
1984.04.18 |
申请人 |
PROCTER & GAMBLE COMPANY (THE) |
发明人 |
MERSFELDER, ROBERT E.;EHRMAN, ALBERT M. |
分类号 |
A23L2/02;A23L19/00;A23L21/12;A23L27/10;A23L27/60 |
主分类号 |
A23L2/02 |
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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