METHOD FOR IMPARTING SMOOTHNESS TO FOODSTUFF

Techniques for imparting smoothness to a foodstuff are provided. Smoothness is imparted to a foodstuff by adding the following component (A) and/or (B): (A) amino acid; and (B) γ-glutamyl peptide. L'invention concerne des techniques pour conférer un aspect lisse à un produit alimentaire. L'...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	SUGIYAMA, Shingo, HIROSE, Takako
Format:	Patent
Sprache:	eng ; fre ; jpn
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!