CITRUS FIBERS AND APPLICATIONS THEREOF
The present invention relates to dry citrus fibers having a moisture content of at most 20 wt% relative to the total amount of citrus fiber and having a storage modulus (G') of at least 280 Pa, wherein said dry citrus fibers have a pH of between 4.0 and 8.7 L'invention concerne des fibres...
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| creator | MOELANTS, KATLIJN DEBON, STEPHANE JULES JEROME WILLEMSEN, KATLEEN LUCIEN FIANE DAISY PANOZZO, AGNESE WALLECAN, JOE DESMET, CHRISTINA HENDRICKX, MARC EVARIST GUSTAAF |
| description | The present invention relates to dry citrus fibers having a moisture content of at most 20 wt% relative to the total amount of citrus fiber and having a storage modulus (G') of at least 280 Pa, wherein said dry citrus fibers have a pH of between 4.0 and 8.7
L'invention concerne des fibres d'agrume sèches ayant une teneur en humidité d'au plus 20% en poids par rapport à la quantité totale de fibres d'agrume, et ayant un module de conservation (G') d'au moins 280 Pa, lesdites fibres d'agrume sèches présentant un pH compris entre 4,0 et 8,7. |
| format | Patent |
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L'invention concerne des fibres d'agrume sèches ayant une teneur en humidité d'au plus 20% en poids par rapport à la quantité totale de fibres d'agrume, et ayant un module de conservation (G') d'au moins 280 Pa, lesdites fibres d'agrume sèches présentant un pH compris entre 4,0 et 8,7.</description><language>eng ; fre</language><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; MAKING THEREOF ; MILK OR CHEESE SUBSTITUTES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2018</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=20180628&DB=EPODOC&CC=CA&NR=3047575A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76294</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20180628&DB=EPODOC&CC=CA&NR=3047575A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>MOELANTS, KATLIJN</creatorcontrib><creatorcontrib>DEBON, STEPHANE JULES JEROME</creatorcontrib><creatorcontrib>WILLEMSEN, KATLEEN LUCIEN FIANE DAISY</creatorcontrib><creatorcontrib>PANOZZO, AGNESE</creatorcontrib><creatorcontrib>WALLECAN, JOE</creatorcontrib><creatorcontrib>DESMET, CHRISTINA</creatorcontrib><creatorcontrib>HENDRICKX, MARC EVARIST GUSTAAF</creatorcontrib><title>CITRUS FIBERS AND APPLICATIONS THEREOF</title><description>The present invention relates to dry citrus fibers having a moisture content of at most 20 wt% relative to the total amount of citrus fiber and having a storage modulus (G') of at least 280 Pa, wherein said dry citrus fibers have a pH of between 4.0 and 8.7
L'invention concerne des fibres d'agrume sèches ayant une teneur en humidité d'au plus 20% en poids par rapport à la quantité totale de fibres d'agrume, et ayant un module de conservation (G') d'au moins 280 Pa, lesdites fibres d'agrume sèches présentant un pH compris entre 4,0 et 8,7.</description><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</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>MILK OR CHEESE SUBSTITUTES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2018</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFBz9gwJCg1WcPN0cg0KVnD0c1FwDAjw8XR2DPH09wtWCPFwDXL1d-NhYE1LzClO5YXS3AwKbq4hzh66qQX58anFBYnJqXmpJfHOjsYGJuam5qaOhsZEKAEAexsjDQ</recordid><startdate>20180628</startdate><enddate>20180628</enddate><creator>MOELANTS, KATLIJN</creator><creator>DEBON, STEPHANE JULES JEROME</creator><creator>WILLEMSEN, KATLEEN LUCIEN FIANE DAISY</creator><creator>PANOZZO, AGNESE</creator><creator>WALLECAN, JOE</creator><creator>DESMET, CHRISTINA</creator><creator>HENDRICKX, MARC EVARIST GUSTAAF</creator><scope>EVB</scope></search><sort><creationdate>20180628</creationdate><title>CITRUS FIBERS AND APPLICATIONS THEREOF</title><author>MOELANTS, KATLIJN ; DEBON, STEPHANE JULES JEROME ; WILLEMSEN, KATLEEN LUCIEN FIANE DAISY ; PANOZZO, AGNESE ; WALLECAN, JOE ; DESMET, CHRISTINA ; HENDRICKX, MARC EVARIST GUSTAAF</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CA3047575A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2018</creationdate><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</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>MILK OR CHEESE SUBSTITUTES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>MOELANTS, KATLIJN</creatorcontrib><creatorcontrib>DEBON, STEPHANE JULES JEROME</creatorcontrib><creatorcontrib>WILLEMSEN, KATLEEN LUCIEN FIANE DAISY</creatorcontrib><creatorcontrib>PANOZZO, AGNESE</creatorcontrib><creatorcontrib>WALLECAN, JOE</creatorcontrib><creatorcontrib>DESMET, CHRISTINA</creatorcontrib><creatorcontrib>HENDRICKX, MARC EVARIST GUSTAAF</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>MOELANTS, KATLIJN</au><au>DEBON, STEPHANE JULES JEROME</au><au>WILLEMSEN, KATLEEN LUCIEN FIANE DAISY</au><au>PANOZZO, AGNESE</au><au>WALLECAN, JOE</au><au>DESMET, CHRISTINA</au><au>HENDRICKX, MARC EVARIST GUSTAAF</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>CITRUS FIBERS AND APPLICATIONS THEREOF</title><date>2018-06-28</date><risdate>2018</risdate><abstract>The present invention relates to dry citrus fibers having a moisture content of at most 20 wt% relative to the total amount of citrus fiber and having a storage modulus (G') of at least 280 Pa, wherein said dry citrus fibers have a pH of between 4.0 and 8.7
L'invention concerne des fibres d'agrume sèches ayant une teneur en humidité d'au plus 20% en poids par rapport à la quantité totale de fibres d'agrume, et ayant un module de conservation (G') d'au moins 280 Pa, lesdites fibres d'agrume sèches présentant un pH compris entre 4,0 et 8,7.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | CITRUS FIBERS AND APPLICATIONS THEREOF |
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