FORTIFICATION OF A VEGETABLE FAT WITH ANTIOXIDANTS
For at least one day olive fruits are soaked in vegetable oil, preferably in olive oil, with the effect that polyphenols diffuse into the surrounding oil. The raise of polyphenols in this oil is at least 10 ppm. The migrating polyphenols typically are fat soluble polyphenols. Treated oils show an in...
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Patent |
| Sprache: | eng ; fre ; ger |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | VAN BUUREN, JAN VAN PUTTE, KAREL, P., A., M |
| description | For at least one day olive fruits are soaked in vegetable oil, preferably in olive oil, with the effect that polyphenols diffuse into the surrounding oil. The raise of polyphenols in this oil is at least 10 ppm. The migrating polyphenols typically are fat soluble polyphenols. Treated oils show an increased stabilty to oxidation. Their flavor has improved and often receives a higher appreciation than the flavor of the starting oil. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_EP1071338A1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>EP1071338A1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_EP1071338A13</originalsourceid><addsrcrecordid>eNrjZDBy8w8K8XTzdHYM8fT3U_B3U3BUCHN1dw1xdPJxVXBzDFEI9wzxUHD0A0pHeLoA6WAeBta0xJziVF4ozc2g4OYa4uyhm1qQH59aXJCYnJqXWhLvGmBoYG5obGzhaGhMhBIAIvomUg</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>FORTIFICATION OF A VEGETABLE FAT WITH ANTIOXIDANTS</title><source>esp@cenet</source><creator>VAN BUUREN, JAN ; VAN PUTTE, KAREL, P., A., M</creator><creatorcontrib>VAN BUUREN, JAN ; VAN PUTTE, KAREL, P., A., M</creatorcontrib><description>For at least one day olive fruits are soaked in vegetable oil, preferably in olive oil, with the effect that polyphenols diffuse into the surrounding oil. The raise of polyphenols in this oil is at least 10 ppm. The migrating polyphenols typically are fat soluble polyphenols. Treated oils show an increased stabilty to oxidation. Their flavor has improved and often receives a higher appreciation than the flavor of the starting oil.</description><edition>7</edition><language>eng ; fre ; ger</language><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2001</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=20010131&DB=EPODOC&CC=EP&NR=1071338A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76294</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20010131&DB=EPODOC&CC=EP&NR=1071338A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>VAN BUUREN, JAN</creatorcontrib><creatorcontrib>VAN PUTTE, KAREL, P., A., M</creatorcontrib><title>FORTIFICATION OF A VEGETABLE FAT WITH ANTIOXIDANTS</title><description>For at least one day olive fruits are soaked in vegetable oil, preferably in olive oil, with the effect that polyphenols diffuse into the surrounding oil. The raise of polyphenols in this oil is at least 10 ppm. The migrating polyphenols typically are fat soluble polyphenols. Treated oils show an increased stabilty to oxidation. Their flavor has improved and often receives a higher appreciation than the flavor of the starting oil.</description><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2001</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDBy8w8K8XTzdHYM8fT3U_B3U3BUCHN1dw1xdPJxVXBzDFEI9wzxUHD0A0pHeLoA6WAeBta0xJziVF4ozc2g4OYa4uyhm1qQH59aXJCYnJqXWhLvGmBoYG5obGzhaGhMhBIAIvomUg</recordid><startdate>20010131</startdate><enddate>20010131</enddate><creator>VAN BUUREN, JAN</creator><creator>VAN PUTTE, KAREL, P., A., M</creator><scope>EVB</scope></search><sort><creationdate>20010131</creationdate><title>FORTIFICATION OF A VEGETABLE FAT WITH ANTIOXIDANTS</title><author>VAN BUUREN, JAN ; VAN PUTTE, KAREL, P., A., M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP1071338A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>2001</creationdate><topic>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>VAN BUUREN, JAN</creatorcontrib><creatorcontrib>VAN PUTTE, KAREL, P., A., M</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>VAN BUUREN, JAN</au><au>VAN PUTTE, KAREL, P., A., M</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>FORTIFICATION OF A VEGETABLE FAT WITH ANTIOXIDANTS</title><date>2001-01-31</date><risdate>2001</risdate><abstract>For at least one day olive fruits are soaked in vegetable oil, preferably in olive oil, with the effect that polyphenols diffuse into the surrounding oil. The raise of polyphenols in this oil is at least 10 ppm. The migrating polyphenols typically are fat soluble polyphenols. Treated oils show an increased stabilty to oxidation. Their flavor has improved and often receives a higher appreciation than the flavor of the starting oil.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng ; fre ; ger |
| recordid | cdi_epo_espacenet_EP1071338A1 |
| source | esp@cenet |
| subjects | EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS HUMAN NECESSITIES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | FORTIFICATION OF A VEGETABLE FAT WITH ANTIOXIDANTS |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-22T21%3A08%3A28IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=VAN%20BUUREN,%20JAN&rft.date=2001-01-31&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EEP1071338A1%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |