Stabilization of color of green vegetables
US4810512A · kind A · utility
8Cited by
11References
14Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Oct 22, 1987 |
| Grant date | Mar 7, 1989 |
| Priority date | — |
| Expiry date | Oct 22, 2007 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23B7/157
- WIPO fieldFood chemistry
- WIPO sectorChemistry
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.