PT101610A - Processo para a preparacao de um produto fermentado ou granulado rico em fibras alimentares e produto obtido por esse processo
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Processo para a preparacao de um produto fermentado ou granulado rico em fibras alimentares e produto obtido por esse processo
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Coloring Foods And Improving Nutritive Qualities
(AREA)
Baking, Grill, Roasting
(AREA)
PT101610A1994-11-301994-11-30Processo para a preparacao de um produto rico em fibras alimentares e proteina proveniente de repiso de tomate
PT101610B
(pt)
3-mercaptoalkanoles and their stereoisomers as taste-giving and aromatic substances and their application, taste-giving/aromatic composition containing such compounds and product containing such composition
Proteine alimentari e di diversi procedimento per il trattamento del alimenti proteici superazotati, e succo di spremitura di prodotti prodotti ottenuti mediante questo vegetali, in particolare di erba procedimento. medica, per la produzione di
1. Technical Result Improvement of quality of final product, increase in organoleptic properties and biological value. 2. Essence A method comprises fixing tealeaves, twisting, drying, sorting and introducing plant additive. As a plant additive at the beginning of twisting the leaves of kiwi or 10% aqueous extract of kiwi fruits, or 8% aqueous extract of kiwi fruits are introduced into the fixed tealeaves or into the final product by means of blending pretreated by the green tea technology the leaves of kiwi are introduced in proportion 4:1. The proportion of the fixed tealeaves and kiwi leaves is respectively 4:1, and the proportion of aqueous extract of kiwi fruits and its leaves is 9:1. 3. Field of Application Food industry, in particular production of tea. Claims: 1 independent 1 dependent Tables: 5
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F.I.T. -FOMENTO DA INDUSTRIA DO TOMATE, S.A., PT
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