NASSKONSERVIERUNGSVERFAHREN FÜR GEMÜSE
In the preservation of vegetables, the vegetables are exposed (a) in first stage to a temp. within a first predetermined range, for a first predetermined time, and then (b) to a second predetermined temp., higher than the first temp., for a second predetermined time, shorter than the first time. The...
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| creator | GIERSCHNER, KARLHEINZ, DR PHILIPPOS, SHUKRY GABRIEL.NAT |
| description | In the preservation of vegetables, the vegetables are exposed (a) in first stage to a temp. within a first predetermined range, for a first predetermined time, and then (b) to a second predetermined temp., higher than the first temp., for a second predetermined time, shorter than the first time. The duration and temp. of the first treatment are such that the texture of the vegetables is fixed and stabilised by enzymatically catalysed reactions, and the second duration and time are such that at the end of the second period, an F sum value ensuring a predetermined keeping quality of the treated vegetables is reached. |
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The duration and temp. of the first treatment are such that the texture of the vegetables is fixed and stabilised by enzymatically catalysed reactions, and the second duration and time are such that at the end of the second period, an F sum value ensuring a predetermined keeping quality of the treated vegetables is reached.</description><edition>6</edition><language>ger</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>1997</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19970815&DB=EPODOC&CC=AT&NR=E156665T1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,778,883,25551,76302</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19970815&DB=EPODOC&CC=AT&NR=E156665T1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>GIERSCHNER, KARLHEINZ, DR</creatorcontrib><creatorcontrib>PHILIPPOS, SHUKRY GABRIEL.NAT</creatorcontrib><title>NASSKONSERVIERUNGSVERFAHREN FÜR GEMÜSE</title><description>In the preservation of vegetables, the vegetables are exposed (a) in first stage to a temp. within a first predetermined range, for a first predetermined time, and then (b) to a second predetermined temp., higher than the first temp., for a second predetermined time, shorter than the first time. 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The duration and temp. of the first treatment are such that the texture of the vegetables is fixed and stabilised by enzymatically catalysed reactions, and the second duration and time are such that at the end of the second period, an F sum value ensuring a predetermined keeping quality of the treated vegetables is reached.</abstract><edition>6</edition><oa>free_for_read</oa></addata></record> |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | NASSKONSERVIERUNGSVERFAHREN FÜR GEMÜSE |
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