VERFAHREN ZUR HITZEBEHANDLUNG VON MEERESFRUECHTEN UND MEERESFRUCHTVERPACKUNG
Thermally processing seafood, e.g. shrimp, is performed in the presence of a mixture of an acid and its lactones, preferably a mixture of an aldonic acid and its lactones whereby, without need for salt, the texture and flavor of the seafood are maintained through thermal processing and storage. The...
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| creator | MCINTYRE, DEBORAH JEAN |
| description | Thermally processing seafood, e.g. shrimp, is performed in the presence of a mixture of an acid and its lactones, preferably a mixture of an aldonic acid and its lactones whereby, without need for salt, the texture and flavor of the seafood are maintained through thermal processing and storage. The preferred mixture is obtained by combining the seafood with glucono-delta lactone, and the mixture is comprised of gluconic acid with its lactones, glucono-delta lactone and glucono-gamma lactone. |
| format | Patent |
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The preferred mixture is obtained by combining the seafood with glucono-delta lactone, and the mixture is comprised of gluconic acid with its lactones, glucono-delta lactone and glucono-gamma lactone.</description><edition>5</edition><language>eng ; ger</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; CONVEYING ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HANDLING THIN OR FILAMENTARY MATERIAL ; HUMAN NECESSITIES ; MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGINGARTICLES OR MATERIALS ; PACKING ; PERFORMING OPERATIONS ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; STORING ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TRANSPORTING ; UNPACKING</subject><creationdate>1992</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=19920415&DB=EPODOC&CC=AT&NR=E73613T1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19920415&DB=EPODOC&CC=AT&NR=E73613T1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>MCINTYRE, DEBORAH JEAN</creatorcontrib><title>VERFAHREN ZUR HITZEBEHANDLUNG VON MEERESFRUECHTEN UND MEERESFRUCHTVERPACKUNG</title><description>Thermally processing seafood, e.g. shrimp, is performed in the presence of a mixture of an acid and its lactones, preferably a mixture of an aldonic acid and its lactones whereby, without need for salt, the texture and flavor of the seafood are maintained through thermal processing and storage. The preferred mixture is obtained by combining the seafood with glucono-delta lactone, and the mixture is comprised of gluconic acid with its lactones, glucono-delta lactone and glucono-gamma lactone.</description><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>CONVEYING</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HANDLING THIN OR FILAMENTARY MATERIAL</subject><subject>HUMAN NECESSITIES</subject><subject>MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGINGARTICLES OR MATERIALS</subject><subject>PACKING</subject><subject>PERFORMING OPERATIONS</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>STORING</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TRANSPORTING</subject><subject>UNPACKING</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1992</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZPAJcw1yc_QIcvVTiAoNUvDwDIlydXL1cPRz8Qn1c1cI8_dT8HV1DXINdgsKdXX2CAGqC_VzQYgBhYAmBDg6ewOV8zCwpiXmFKfyQmluBgU31xBnD93Ugvz41OKCxOTUvNSSeMcQV3NjM0PjkBBDYyKUAADISi7b</recordid><startdate>19920415</startdate><enddate>19920415</enddate><creator>MCINTYRE, DEBORAH JEAN</creator><scope>EVB</scope></search><sort><creationdate>19920415</creationdate><title>VERFAHREN ZUR HITZEBEHANDLUNG VON MEERESFRUECHTEN UND MEERESFRUCHTVERPACKUNG</title><author>MCINTYRE, DEBORAH JEAN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_ATE73613TT13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; ger</language><creationdate>1992</creationdate><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>CONVEYING</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HANDLING THIN OR FILAMENTARY MATERIAL</topic><topic>HUMAN NECESSITIES</topic><topic>MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGINGARTICLES OR MATERIALS</topic><topic>PACKING</topic><topic>PERFORMING OPERATIONS</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>STORING</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TRANSPORTING</topic><topic>UNPACKING</topic><toplevel>online_resources</toplevel><creatorcontrib>MCINTYRE, DEBORAH JEAN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>MCINTYRE, DEBORAH JEAN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>VERFAHREN ZUR HITZEBEHANDLUNG VON MEERESFRUECHTEN UND MEERESFRUCHTVERPACKUNG</title><date>1992-04-15</date><risdate>1992</risdate><abstract>Thermally processing seafood, e.g. shrimp, is performed in the presence of a mixture of an acid and its lactones, preferably a mixture of an aldonic acid and its lactones whereby, without need for salt, the texture and flavor of the seafood are maintained through thermal processing and storage. The preferred mixture is obtained by combining the seafood with glucono-delta lactone, and the mixture is comprised of gluconic acid with its lactones, glucono-delta lactone and glucono-gamma lactone.</abstract><edition>5</edition><oa>free_for_read</oa></addata></record> |
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| language | eng ; ger |
| recordid | cdi_epo_espacenet_ATE73613TT1 |
| source | esp@cenet |
| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES CONVEYING FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HANDLING THIN OR FILAMENTARY MATERIAL HUMAN NECESSITIES MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGINGARTICLES OR MATERIALS PACKING PERFORMING OPERATIONS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS STORING THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING UNPACKING |
| title | VERFAHREN ZUR HITZEBEHANDLUNG VON MEERESFRUECHTEN UND MEERESFRUCHTVERPACKUNG |
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