Matches 1 - 38 out of 38


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6020018 Inhibition of enzymatic browning of raw fruit and/or vegetable juice  
The present invention is drawn to inhibiting browning of raw fruit juice and/or raw vegetable juice. The juice is treated with at least one sulfated polysaccharide in an amount sufficient to...
5695799 Process for producing wheat flour and wheat flour products  
This invention provides a wheat flour whereby speck formation in a secondarily processed product can be prevented and the deterioration in the color tone due to discoloration can be prevented. To...
5633031 Composition and method for beverages using positively charged caramel  
Improved carbonated soft drinks and other beverages sweetened with aspartame and colored by caramel color are disclosed. The beverages contain positively charged caramel color as a substitute for...
5620726 Process for coloring olives  
A process for coloring olives, using an aqueous erythrosine solution as the colorant.
5525365 Method for processing food  
A method for processing food, and particularly fruit, wherein the leaching discharge stream is separated, for example by desalting electrodialysis, into reusable brine and residual solutions....
5389389 Compositions and methods for inhibiting browning of processed produce  
Methods for treating produce to minimize browning upon subsequent processing, handling and/or storage wherein the processing involves exposing produce, such as fruits, vegetables and tubers, and...
5140048 Inhibitors of nonenzymatic cross-linking  
The present invention relates to compositions and methods for inhibiting nonenzymatic cross-linking (protein aging). Accordingly, a composition is disclosed which comprises; an agent capable of...
H001014 Method of making cherries of maraschino type  
A method of making cherries of the maraschino type is provided. Sulfite brined cherries are leached to reduce residual sulfur dioxide content to at most about 100 ppm. The leached cherries are then...
4976982 Reduced calorie, high fiber pasta  
The invention relates to a method for preparing low calorie pasta product comprising glutinous flour, an added fiber source, a reducing agent, and water. The use of a reducing agent in the method...
4961945 Food preservative  
A food preservative composition comprising alum and citric acid and a method for using same. The composition retards deterioration of fruits, vegetables and meats, without substantially changing...
4956190 Tempering and milling of edible grains and leguminous materials with reducing agents and methods of making alimentary products  
The invention relates to improvements in flour, and pasta produced therefrom, wherein the flour is produced by milling of grains and legumes previously tempered in the presence of a reducing agent....
4937085 Discoloration preventing food preservative and method  
A food preservation composition comprising a combination of safe chemicals is effective in low concentrations and imparts no off-color taste to the foods with which it is used, yet effectively...
4900564 Stabilization of wine with honey and SO2  
A method for the color stabilization of fresh, pasteurized, and fermented fruit juices by the use of honey or a color stabilizing protein extract of honey as a stabilizing agent. PAN PA This...
4861383 Process for recovering subterranean stem starch and protein  
This invention provides a process for easily recovering nearly white starch and protein having a high commercial value by depressing darkening of crushed slurry and juice in producing starch and...
4767630 Fruit chip product and process for making same  
A method for producing sweetened, sliced fruit or vegetable products by exposing only one surface of the slices to an aqueous solution containing a carbohydrate, an anti-browning agent, and an...
4621109 Polypropylene stabilizing anti-oxidant 2,3-dihydrobenz-4-oxa-1-thiin derivatives, compositions and method of use therefor  
2,3-Dihydrobenz-4-oxa-1-thiins of the general formula I ##STR1## where R1, R2 and R3 are each hydrogen, methyl or methoxy, and R2 and R3 together may furthermore be a fused benzene ring, R4 is...
4526794 Citrus albedo bulking agent and process therefor  
The invention relates to a process for producing a non-caloric citrus albedo bulking agent comprising obtaining albedo from citrus peels to produce albedo particles substantially free of flavedo,...
4451489 Sugar beet pulp bulking agent and process  
The invention relates to a process for producing a non-caloric sugar beet pulp bulking agent comprising placing sugar beet pulp slices, particles or spent cossettes into a stabilizing solution to...
4097612 Potato treatment process  
This invention relates to the treatment of raw white potatoes previously stored at low temperatures (about 40° to 45° F for periods up to 10 months) to render them suitable for thermal s...
4066795 Fresh mushroom treatment  
Fresh mushrooms are given improved shelf-life by controlled sequential treatments with an aqueous buffered chlorine solution and an aqueous sulfur dioxide solution; thereafter, the mushrooms are...
4006257 Vacuum treating fruit pieces in aqueous solutions consisting of sodium bisulfite or sodium sulfite and citric acid  
Fruit is prepared for refrigerated storage by cutting the fruit into convenient pieces, and then subjecting the fruit to soaking under vacuum in a solution containing sodium bisulfite or sodium...
3987208 Method of extending the storage life of cut lettuce  
Treating lettuce for use in salads and the like to extend the storage life f said lettuce to at least about 4 weeks under refrigeration. The lettuce leaves are subdivided by cutting and treated...
3982030 Preservation of crustacea  
A composition for the preservation of crustacea is described. This composition contains magnesium carbonate, citric acid and an inorganic metabisulfite, and is effective in preserving crustacea...
3975551 Microbially-stable potato products and process  
Gelatinized potato pieces containing sufficient generally uniformly dispersed sulfur dioxide to enable the pieces to be protected from microbial contamination even when stored for prolonged periods...
3930038 Method for coloring fruits and vegetables  
The color of fruits and vegetables is enhanced by applying thereto a compound which has the ability to cause the accumulation of lycopene in the tissues of the treated produce. Examples of...
3887477 Alkyl phenol-hydrazine antioxidants  
Composition particularly adapted to stabilize polymeric organic materials such as α-olefin polymers and copolymers against the deleterious effects of oxygen, heat and light comprising a mixture of ...
3873466 Stabilisation of fats and oils with phenolic antioxidants  
Certain phenolic compounds, including 4-methoxy-2,6-di-tert.butyl phenol, show synergism with certain thio dialkanoic acid esters and metal deactivating acids in stabilising edible oils and fats.
3852489 FOOD PRODUCTS AND THE PRESERVATION AND ENHANCING OF THE APPEARANCE THEREOF  
A process of preserving or enhancing the appearance, and especially the color, of fish roe, particularly salmon roe, which features the impregnation of the roe with citrate or sulfite, and...
3833350 METHOD OF INDUCING CAROTENOID ACCUMULATION IN PLANT TISSUE  
A method of inducing carotenoid synthesis or accumulation in plants, fruits, and vegetables by treating either before or after harvesting with halogenated phenoxytriethylamines or halogenated...
3352691 Prevention of pink color in white onions  
3231395 Process for preparing frozen mushrooms  
3170804 Preparation of dried egg white  
3049427 Process for the prevention of after cooking gray discoloration in potatoes and othervegetables  
2906628 Method of preserving color of green vegetables  
2890120 Inactivation of enzymes in plant tissue  
2860055 Process for inhibiting enzyme activity in plant tissue  
2857282 Inhibition of enzymes in plant tissue  
2827383 Method of separating fish meat from the skeletons of previously filleted fish  
Matches 1 - 38 out of 38