Food Product Enhancement
date:Feb 05, 2013
extract in a vacuum-tumbled marinating process, the amount of yield after cooking is about 1 percent greater compared to phosphate-containing brine.

Their research showed that all plum products (plum fiber, plum powder, plum extract or a 1:1 mix plum fiber and plum powder) produced a more-tender chicken breast fillet than did the traditional phosphate mixture. Consumers found no difference in the plum treatments when compared to the phosphate control.

In addition to their moisture-binding prop
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