DISOXIDANT AND METHOD FOR PREVENTING DETERIORATION OF FOOD AND DRINK USING THE SAME

PURPOSE:To efficiently prevent deterioration of a food and drink by adding an enzyme for oxidizing ascorbic acid to a food and drink and removing oxygen in the food and drink thereby and to obtain an acidic food and drink such as a clear fruit juice having excellent safety and appearance without cau...

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Bibliographische Detailangaben
Hauptverfasser:	SHIN TAKASHI, FUKUYASU SHIGEKI, ITO HOMARE, YAJIMA TAKAHISA
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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