Patatin-emulsified binder
Апстракт
The invention provides a method for preparing a meat substitute, comprising a) preparing a binding emulsion comprising water, a lipid, amd binder comprising native patatin; b) combining the binding emulsion with a denatured protein and optional ingredients; c) shaping the meat substitute, and a meat substitute obtained using the said method. it has been found that by following the present method, meat substitutes with increased adhesion and hardness can be obtained.
Извор:
World Intellectual Property Organization - International Bureau/WO 2022/186691 A1, 09-09-2022Издавач:
- World Intellectual Property Organization
Институција/група
RIStocarTY - PAT AU - Stanišić, Nikola AU - Chen, Zhenghong AU - Thurkow, Roelfina Willemina Antonia AU - Bhaskaran, Vani PY - 2022-09-09 UR - http://r.istocar.bg.ac.rs/handle/123456789/942 AB - The invention provides a method for preparing a meat substitute, comprising a) preparing a binding emulsion comprising water, a lipid, amd binder comprising native patatin; b) combining the binding emulsion with a denatured protein and optional ingredients; c) shaping the meat substitute, and a meat substitute obtained using the said method. it has been found that by following the present method, meat substitutes with increased adhesion and hardness can be obtained. PB - World Intellectual Property Organization T2 - World Intellectual Property Organization - International Bureau/WO 2022/186691 A1 T1 - Patatin-emulsified binder UR - https://hdl.handle.net/21.15107/rcub_ristocar_942 ER -
@misc{ author = "Stanišić, Nikola and Chen, Zhenghong and Thurkow, Roelfina Willemina Antonia and Bhaskaran, Vani", year = "2022-09-09", abstract = "The invention provides a method for preparing a meat substitute, comprising a) preparing a binding emulsion comprising water, a lipid, amd binder comprising native patatin; b) combining the binding emulsion with a denatured protein and optional ingredients; c) shaping the meat substitute, and a meat substitute obtained using the said method. it has been found that by following the present method, meat substitutes with increased adhesion and hardness can be obtained.", publisher = "World Intellectual Property Organization", journal = "World Intellectual Property Organization - International Bureau/WO 2022/186691 A1", title = "Patatin-emulsified binder", url = "https://hdl.handle.net/21.15107/rcub_ristocar_942" }
Stanišić, N., Chen, Z., Thurkow, R. W. A.,& Bhaskaran, V.. (2022-09-09). Patatin-emulsified binder. in World Intellectual Property Organization - International Bureau/WO 2022/186691 A1 World Intellectual Property Organization.. https://hdl.handle.net/21.15107/rcub_ristocar_942
Stanišić N, Chen Z, Thurkow RWA, Bhaskaran V. Patatin-emulsified binder. in World Intellectual Property Organization - International Bureau/WO 2022/186691 A1. 2022;. https://hdl.handle.net/21.15107/rcub_ristocar_942 .
Stanišić, Nikola, Chen, Zhenghong, Thurkow, Roelfina Willemina Antonia, Bhaskaran, Vani, "Patatin-emulsified binder" in World Intellectual Property Organization - International Bureau/WO 2022/186691 A1 (2022-09-09), https://hdl.handle.net/21.15107/rcub_ristocar_942 .