Stabilization of color of green vegetables

Details Stabilization of color of green vegetables Stabilization of color of green vegetables

1987-10-22

1989-03-07

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Preserving or modifying color by use of diverse additive

Plant derived tissue containing other than potato

426335, 426520, 426615, A23L 1212

Patent

active

048105120

ABSTRACT:
The color of green vegetables is stabilized by heating them in water at a temperature of from 50.degree. C. to 70.degree. C. for from 1 minute to 6 minutes, draining them and then refrigerating them at a temperature from 0.degree. C. to 12.degree. C.

REFERENCES:
patent: 2437859 (1948-03-01), Moulthrop
patent: 2589037 (1952-03-01), Bendix
patent: 3652300 (1972-03-01), Sharma
patent: 3814820 (1974-06-01), Busta
patent: 3987208 (1976-10-01), Rahman
patent: 4001443 (1977-01-01), Dave
patent: 4369197 (1983-01-01), Basel
patent: 4473591 (1984-09-01), Segner
patent: 4476112 (1984-10-01), Aversano
patent: 4521439 (1985-06-01), Bengtsson
patent: 4701330 (1987-10-01), Rogers

Affiliated with

Also associated with

Rating

Stabilization of color of green vegetables does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Stabilization of color of green vegetables, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Stabilization of color of green vegetables will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-1667674