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Novel method to reduce compounds involved in maillard reactions in thermally processed plant-based food products
Novel method to reduce compounds involved in maillard reactions in thermally processed plant-based food products
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机译:减少热处理后植物性食品中美拉德反应所涉及化合物的新方法
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摘要
This invention relates to a novel method to prepare a thermally processed plant-based food product containing less detrimental side products of Maillard reactions comprising the step of removing at least one compound involved in Maillard reactions in thermally processed plant-based food products by treating the plant-based intermediate of the food product with an enzyme preparation comprising at least one enzyme specifically acting on only one of the polysaccharide networks responsible for the macro-structural properties of the plant-based intermediate.
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