Process for controlling the pinking of onions

Details Process for controlling the pinking of onions Process for controlling the pinking of onions

1981-04-01

1983-02-15

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

426626, 426640, 426473, A23B 702, A23L 122

Patent

active

043741533

ABSTRACT:
Dehydrated onion products can be prepared using a wide variety of drying conditions without pinking of the onions by treating the onions with an effective amount of base before or during the initial stages of drying.

REFERENCES:
patent: 2509719 (1950-05-01), Birdseye
patent: 2799096 (1957-07-01), Scott
patent: 3378380 (1968-04-01), Yamamoto et al.
patent: 3607316 (1971-09-01), Hume
patent: 3973047 (1973-08-01), Linaberry et al.
Joslyn et al., "Reddening of White Onion Bulb Purees," AGRICULTURAL AND FOOD CHEMISTRY, 6, 754 (1958).
Lukes, "Pinking of Onions During Dehydration," FOOD TECH 13: 391 (1959).
Joslyn et al., "Reddening of White Onion Tissue," AGRICULTURAL AND FOOD CHEMISTRY, 8, 72 (1960).
Yamaguchi et al., "Factors Affecting the Formation of a Pink Pigment in Purees of Onion," PROC. AM. SOC. HORT. SCI., 86, 475 (1965).
Shannon et al., "Reactions Involved in Formation of a Pink Pigment in Onion Purees," J. AGR. FOOD CHEM., 5, 417 (1967).

Affiliated with

Also associated with

Rating

Process for controlling the pinking of onions does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Process for controlling the pinking of onions, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for controlling the pinking of onions will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-1801418