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5 resultat
Fresh potato preservative and method of using same
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BACKGROUND OF THE INVENTION
1. Field of the Invention
The present invention relates generally to preservatives for food and more specifically to a preservative that extends the shelf life of fresh cut potatoes by reducing oxidation while preserving texture and flavor.
2. State of the Art
Fresh cut
Compositions for combatting phytopathogenical fungi and bacteria employing mixtures of benzyl phenol derivatives and carbendazin
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BACKGROUND OF THE INVENTION AND PRIOR ART STATEMENT
This invention relates to agents comprising antimicrobially active compounds of the general formula: ##STR2## and R.sub.1, R.sub.2, R.sub.5 and R.sub.6 represent hydrogen (for R.sub.5 and R.sub.6 only), chlorine, bromine or alkyl groups with up to
Preparation of vegetable pastas
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The present invention relates to a process for preparing vegetable pastas, particularly to pastas prepared from seed or tuberous vegetables as the basic ingredients, such as corn, potato, beans and peas.
Conventional vegetable pastas such as spinach and tomato pastas consist mainly of wheat flour as
Therapeutic and preventative treatment of anaerobic plant and soil conditions
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BACKGROUND OF THE INVENTION
The present invention relates to the use of certain peroxides, and mixtures of these peroxides with phosphates or surfactants, or both, as agents which release oxygen to the soil. In particular, this invention relates to a method of using certain metal peroxides or metal
Method for preparing alkaline hydrolysates of plant proteins
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FIELD OF THE INVENTION
The present invention relates to a method for preparing alkaline hydrolysates of plant proteins.
The present invention also relates to alkaline hydrolysates of plant proteins, characterized by their solubility at pH 7.5, their average length of peptide chain, their emulsifying
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