-
1.发明申请Process for Improving Water Holding Capacity and Tenderness in Cooked Protein Food Products 审中-公开提高熟蛋白食品的保水能力和柔软度的方法公开(公告)号：US20120076917A1
公开(公告)日：2012-03-29
申请号：US13309025
申请日：2011-12-01
申请人： Herbert O. Hultin , Marie C. Hultin , Shuming Ke , Yan Huang , Sinan Imer , Patroklos Vareltziz
发明人： Herbert O. Hultin , Marie C. Hultin , Shuming Ke , Yan Huang , Sinan Imer , Patroklos Vareltziz
IPC分类号： A23J3/04
CPC分类号： A23J3/04 , A23L13/42 , A23L13/424 , A23L13/426 , A23L13/428 , A23L13/432 , A23L13/72 , A23L17/00 , A23V2002/00 , A23V2200/06
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.
摘要翻译： 提供了通过将食品的pH从第一pH调节至第二pH然后调节至第三pH（通过或不加入烹饪）来加工食品的方法。 还提供了使用缓冲液来调节食品的pH的方法。
-
2.发明申请PROCESS FOR IMPROVING WATER HOLDING CAPACITY AND TENDERNESS IN COOKED PROTEIN FOOD PRODUCTS 审中-公开提高食用蛋白食品中水分保持能力和投标的方法公开(公告)号：US20100009048A1
公开(公告)日：2010-01-14
申请号：US12093900
申请日：2006-11-16
申请人： Herbert O. Hultin , Shuming Ke , Yan Huang , Sinan Imer , Patroklos Vareltzis
发明人： Herbert O. Hultin , Shuming Ke , Yan Huang , Sinan Imer , Patroklos Vareltzis
CPC分类号： A23J3/04 , A23L13/42 , A23L13/424 , A23L13/426 , A23L13/428 , A23L13/432 , A23L13/72 , A23L17/00 , A23V2002/00 , A23V2200/06
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.
摘要翻译： 提供了通过将食品的pH从第一pH调节至第二pH然后调节至第三pH（通过或不加入烹饪）来加工食品的方法。 还提供了使用缓冲液来调节食品的pH的方法。
-
搜索结果
2 条记录 (耗时 0.166 秒)
