JPS56164777A - Prevention of deterioration and quality change in tightly packed food - Google Patents
Prevention of deterioration and quality change in tightly packed foodInfo
- Publication number
- JPS56164777A JPS56164777A JP6680380A JP6680380A JPS56164777A JP S56164777 A JPS56164777 A JP S56164777A JP 6680380 A JP6680380 A JP 6680380A JP 6680380 A JP6680380 A JP 6680380A JP S56164777 A JPS56164777 A JP S56164777A
- Authority
- JP
- Japan
- Prior art keywords
- tightly packed
- erythorbic acid
- food
- covered
- deterioration
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000021485 packed food Nutrition 0.000 title abstract 3
- 230000006866 deterioration Effects 0.000 title abstract 2
- 230000002265 prevention Effects 0.000 title 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract 4
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 abstract 4
- 235000010350 erythorbic acid Nutrition 0.000 abstract 4
- 239000004318 erythorbic acid Substances 0.000 abstract 4
- 229940026239 isoascorbic acid Drugs 0.000 abstract 4
- 239000003795 chemical substances by application Substances 0.000 abstract 3
- 235000013305 food Nutrition 0.000 abstract 3
- 235000021438 curry Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 239000010419 fine particle Substances 0.000 abstract 1
- 235000015220 hamburgers Nutrition 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 239000000155 melt Substances 0.000 abstract 1
- 230000008018 melting Effects 0.000 abstract 1
- 238000002844 melting Methods 0.000 abstract 1
- 238000009928 pasteurization Methods 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP6680380A JPS56164777A (en) | 1980-05-19 | 1980-05-19 | Prevention of deterioration and quality change in tightly packed food |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP6680380A JPS56164777A (en) | 1980-05-19 | 1980-05-19 | Prevention of deterioration and quality change in tightly packed food |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS56164777A true JPS56164777A (en) | 1981-12-17 |
JPS6326981B2 JPS6326981B2 (enrdf_load_stackoverflow) | 1988-06-01 |
Family
ID=13326388
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP6680380A Granted JPS56164777A (en) | 1980-05-19 | 1980-05-19 | Prevention of deterioration and quality change in tightly packed food |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS56164777A (enrdf_load_stackoverflow) |
-
1980
- 1980-05-19 JP JP6680380A patent/JPS56164777A/ja active Granted
Also Published As
Publication number | Publication date |
---|---|
JPS6326981B2 (enrdf_load_stackoverflow) | 1988-06-01 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
WO1994009759A3 (en) | Inhibition of food pathogens by hop acids | |
DE3564176D1 (en) | Compositions for the treatment of fruits and vegetables by thermal fogging and treatment process using these compositions | |
HUT33952A (en) | Process for producing 2-/substituted phenyl/-4,5,6,7-tetrahydro-2h-isoindol-1,3-diones and utilizing them as herbicide composition | |
JPS56164777A (en) | Prevention of deterioration and quality change in tightly packed food | |
JPS56160959A (en) | Method for preventing discoloration of green vegetable | |
JPS5324028A (en) | Systemic bactericide for plant | |
ZA811021B (en) | Compositions and method for inhibiting the growth of clostridium botulinum and the formation of enterotoxin in meat,poultry and fish products | |
JPS5635967A (en) | Food-flavoring composition | |
JPS57170142A (en) | Sterilizing method of dried fish, shellfish and spice | |
JPS55108260A (en) | Preparation of cooked food | |
JPS5542520A (en) | Overall tasty nourishing food | |
JPS57144968A (en) | Preparation of fragrant orange juice | |
JPS5417546A (en) | Electronic range | |
JPS5743670A (en) | Prevention of change of property of processed food | |
JPS5763069A (en) | Prevention of sagging of finely minced meat of aquatic and livestock product | |
JPS53148528A (en) | Food preservative and preservation of food using the same | |
JPS53142315A (en) | Manufacture of cu-ni-sn alloy material | |
JPS5733571A (en) | Hamburger steak containing "konjak" (devil's-tongue jelly) | |
JPS522898A (en) | Method for treatment of by_product brine in the equipment of washing s moke | |
JPS5433559A (en) | Polyamide compositions | |
JPS52134022A (en) | Agricultural and horticultural fungicide | |
JPH01124355A (ja) | 食用油の劣化防止方法およびその装置 | |
JPS5774073A (en) | Preparation of raw miso soup | |
JPS53119183A (en) | Apparatus for and method of sterilizing foods | |
JPS56120791A (en) | Stabilizer composition without discoloring copper |