首页>
外国专利>
Process for reducing the amount of cholesterol and / or improving the texture and / or reducing weight loss and / or increasing fat stability in a meat-based food product
Process for reducing the amount of cholesterol and / or improving the texture and / or reducing weight loss and / or increasing fat stability in a meat-based food product
展开▼
机译:减少肉类食品中胆固醇的含量和/或改善质地和/或减轻体重和/或增加其脂肪稳定性的方法
展开▼
页面导航
摘要
著录项
相似文献
摘要
A method for reducing the amount of cholesterol and/or improving the texture and/or reducing weight loss and/or increasing the fat stability of a meat based food product comprising: a) contacting meat with a lipid acyltransferase; b) incubating the meat contacted with the lipid acyltransferase at a temperature between about 1° C. to about 70° C.; c) producing a food product from the meat; wherein step b) is conducted before, during or after step c). Use of a lipid acyltransferase to reduce cholesterol in a meat based food product.
展开▼