METHOD FOR TREATING LIQUID MATERIALS
A method for treating a biological organism in a medium, comprising heating the medium containing the organism by a temperature of at least about 2 ~C a t a rate which exceeds a relaxation rate of a cellular membrane of that organism, under such time and temperature conditions which do not thermally...
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| creator | MOROZOV, VALENTINE ALEXEEVICH CHULKOV, BORIS ALEXANDROVICH IVANOVSKY, MICHAEL NIKOLAEVICH AKSENOV, YURI VASILYEVICH GRAE, JOEL B PONOMAREV-STEPNOI, NIKOLAI NIKOLAEVICH MILOVIDOVA, ALBINA VASILYEVNA SHIMKEVICH, ALEXANDER LVOVICH LOGINOV, NIKOLAI IVANOVICH |
| description | A method for treating a biological organism in a medium, comprising heating the medium containing the organism by a temperature of at least about 2 ~C a t a rate which exceeds a relaxation rate of a cellular membrane of that organism, under such time and temperature conditions which do not thermally denature a substantial portion of the biological proteins. A method is also provided for treating a biological organism in a medium, comprising heating the medium containing the organism by a temperature of at least about 2 ~C a t a rate which exceeds a relaxation rate of a cellular membrane of that organism, under such time and temperature conditions which do not thermally denature a substantial portion of the biological proteins. |
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A method is also provided for treating a biological organism in a medium, comprising heating the medium containing the organism by a temperature of at least about 2 ~C a t a rate which exceeds a relaxation rate of a cellular membrane of that organism, under such time and temperature conditions which do not thermally denature a substantial portion of the biological proteins.</description><edition>6</edition><language>eng ; fre</language><subject>AGEING ; BEER ; BIOCHEMISTRY ; CHEMISTRY ; CLARIFICATION ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; ENZYMOLOGY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; MAKING THEREOF ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MILK OR CHEESE SUBSTITUTES ; MUTATION OR GENETIC ENGINEERING ; PASTEURISATION ; PRESERVATION ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; PURIFICATION ; SPIRITS ; STERILISATION ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2002</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=20020319&DB=EPODOC&CC=CA&NR=2247860C$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20020319&DB=EPODOC&CC=CA&NR=2247860C$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>MOROZOV, VALENTINE ALEXEEVICH</creatorcontrib><creatorcontrib>CHULKOV, BORIS ALEXANDROVICH</creatorcontrib><creatorcontrib>IVANOVSKY, MICHAEL NIKOLAEVICH</creatorcontrib><creatorcontrib>AKSENOV, YURI VASILYEVICH</creatorcontrib><creatorcontrib>GRAE, JOEL B</creatorcontrib><creatorcontrib>PONOMAREV-STEPNOI, NIKOLAI NIKOLAEVICH</creatorcontrib><creatorcontrib>MILOVIDOVA, ALBINA VASILYEVNA</creatorcontrib><creatorcontrib>SHIMKEVICH, ALEXANDER LVOVICH</creatorcontrib><creatorcontrib>LOGINOV, NIKOLAI IVANOVICH</creatorcontrib><title>METHOD FOR TREATING LIQUID MATERIALS</title><description>A method for treating a biological organism in a medium, comprising heating the medium containing the organism by a temperature of at least about 2 ~C a t a rate which exceeds a relaxation rate of a cellular membrane of that organism, under such time and temperature conditions which do not thermally denature a substantial portion of the biological proteins. A method is also provided for treating a biological organism in a medium, comprising heating the medium containing the organism by a temperature of at least about 2 ~C a t a rate which exceeds a relaxation rate of a cellular membrane of that organism, under such time and temperature conditions which do not thermally denature a substantial portion of the biological proteins.</description><subject>AGEING</subject><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>CLARIFICATION</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>ENZYMOLOGY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>MAKING THEREOF</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PASTEURISATION</subject><subject>PRESERVATION</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>PURIFICATION</subject><subject>SPIRITS</subject><subject>STERILISATION</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>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2002</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFDxdQ3x8HdRcPMPUggJcnUM8fRzV_DxDAz1dFHwdQxxDfJ09AnmYWBNS8wpTuWF0twM8m6uIc4euqkF-fGpxQWJyal5qSXxzo5GRibmFmYGzsaEVQAA9CoiGw</recordid><startdate>20020319</startdate><enddate>20020319</enddate><creator>MOROZOV, VALENTINE ALEXEEVICH</creator><creator>CHULKOV, BORIS ALEXANDROVICH</creator><creator>IVANOVSKY, MICHAEL NIKOLAEVICH</creator><creator>AKSENOV, YURI VASILYEVICH</creator><creator>GRAE, JOEL B</creator><creator>PONOMAREV-STEPNOI, NIKOLAI NIKOLAEVICH</creator><creator>MILOVIDOVA, ALBINA VASILYEVNA</creator><creator>SHIMKEVICH, ALEXANDER LVOVICH</creator><creator>LOGINOV, NIKOLAI IVANOVICH</creator><scope>EVB</scope></search><sort><creationdate>20020319</creationdate><title>METHOD FOR TREATING LIQUID MATERIALS</title><author>MOROZOV, VALENTINE ALEXEEVICH ; CHULKOV, BORIS ALEXANDROVICH ; IVANOVSKY, MICHAEL NIKOLAEVICH ; AKSENOV, YURI VASILYEVICH ; GRAE, JOEL B ; PONOMAREV-STEPNOI, NIKOLAI NIKOLAEVICH ; MILOVIDOVA, ALBINA VASILYEVNA ; SHIMKEVICH, ALEXANDER LVOVICH ; LOGINOV, NIKOLAI IVANOVICH</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CA2247860C3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2002</creationdate><topic>AGEING</topic><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>CLARIFICATION</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>ENZYMOLOGY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>MAKING THEREOF</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PASTEURISATION</topic><topic>PRESERVATION</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>PURIFICATION</topic><topic>SPIRITS</topic><topic>STERILISATION</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>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>MOROZOV, VALENTINE ALEXEEVICH</creatorcontrib><creatorcontrib>CHULKOV, BORIS ALEXANDROVICH</creatorcontrib><creatorcontrib>IVANOVSKY, MICHAEL NIKOLAEVICH</creatorcontrib><creatorcontrib>AKSENOV, YURI VASILYEVICH</creatorcontrib><creatorcontrib>GRAE, JOEL B</creatorcontrib><creatorcontrib>PONOMAREV-STEPNOI, NIKOLAI NIKOLAEVICH</creatorcontrib><creatorcontrib>MILOVIDOVA, ALBINA VASILYEVNA</creatorcontrib><creatorcontrib>SHIMKEVICH, ALEXANDER LVOVICH</creatorcontrib><creatorcontrib>LOGINOV, NIKOLAI IVANOVICH</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>MOROZOV, VALENTINE ALEXEEVICH</au><au>CHULKOV, BORIS ALEXANDROVICH</au><au>IVANOVSKY, MICHAEL NIKOLAEVICH</au><au>AKSENOV, YURI VASILYEVICH</au><au>GRAE, JOEL B</au><au>PONOMAREV-STEPNOI, NIKOLAI NIKOLAEVICH</au><au>MILOVIDOVA, ALBINA VASILYEVNA</au><au>SHIMKEVICH, ALEXANDER LVOVICH</au><au>LOGINOV, NIKOLAI IVANOVICH</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR TREATING LIQUID MATERIALS</title><date>2002-03-19</date><risdate>2002</risdate><abstract>A method for treating a biological organism in a medium, comprising heating the medium containing the organism by a temperature of at least about 2 ~C a t a rate which exceeds a relaxation rate of a cellular membrane of that organism, under such time and temperature conditions which do not thermally denature a substantial portion of the biological proteins. A method is also provided for treating a biological organism in a medium, comprising heating the medium containing the organism by a temperature of at least about 2 ~C a t a rate which exceeds a relaxation rate of a cellular membrane of that organism, under such time and temperature conditions which do not thermally denature a substantial portion of the biological proteins.</abstract><edition>6</edition><oa>free_for_read</oa></addata></record> |
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| subjects | AGEING BEER BIOCHEMISTRY CHEMISTRY CLARIFICATION COMPOSITIONS THEREOF CULTURE MEDIA DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PASTEURISATION PRESERVATION PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS PURIFICATION SPIRITS STERILISATION THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | METHOD FOR TREATING LIQUID MATERIALS |
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