Anti-oxidation protection for a foodstuff

Uric acid is added to the food in a proportion of 5-10000 mu g of uric acid per g of dry food material. On ajoute de l'acide urique à l'aliment, à raison de 5-10000 µg d'acide urique par g de matière sèche de l'aliment.

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Bibliographische Detailangaben
Hauptverfasser:	FARR, DAVID ROBERT, LOLIGER, JURG
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	FODDER FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MEDICAL OR VETERINARY SCIENCE PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	Uric acid is added to the food in a proportion of 5-10000 mu g of uric acid per g of dry food material. On ajoute de l'acide urique à l'aliment, à raison de 5-10000 µg d'acide urique par g de matière sèche de l'aliment.