METHOD FOR ADJUSTING THE CHARACTERISTICS OF STARTER CULTURES
Verfahren zur Herstellung von Starterkulturen für die Herstellung von Milchprodukten mit vorbestimmten Eigenschaften, bei dem die Starterkulturen mit gepulsten elektrischen Feldern (PEF) behandelt sind, die aus rechteckigen, monopolaren Hochspannungspulsen einer Feldstärke von 0,2 bis 1 kV/cm mit ei...
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| creator | Chanos, Dr., Panagiotis Stühmeier-Niehe, Corinna Hertel, Dr., Christian |
| description | Verfahren zur Herstellung von Starterkulturen für die Herstellung von Milchprodukten mit vorbestimmten Eigenschaften, bei dem die Starterkulturen mit gepulsten elektrischen Feldern (PEF) behandelt sind, die aus rechteckigen, monopolaren Hochspannungspulsen einer Feldstärke von 0,2 bis 1 kV/cm mit einer Pulsdauer von 5 bis 8 µs bei einer Frequenz von 1 bis 21 Hz für 20 bis 80 Pulsen, für jeden Parameter jeweils ±15% oder ±10% oder ±5%, behandelt sind.
Process for the production of starter cultures for the production of dairy products having predetermined properties, wherein the starter cultures are treated with pulsed electric fields (PEF) of rectangular monopolar high voltage pulses of a field strength of 0.2 to 1 kV/cm with a pulse duration of 5 to 8 μs at a frequency of 1 to 21 Hz for 20 to 80 pulses, for each parameter respectively ±15% or ±10% or ±5%. |
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Process for the production of starter cultures for the production of dairy products having predetermined properties, wherein the starter cultures are treated with pulsed electric fields (PEF) of rectangular monopolar high voltage pulses of a field strength of 0.2 to 1 kV/cm with a pulse duration of 5 to 8 μs at a frequency of 1 to 21 Hz for 20 to 80 pulses, for each parameter respectively ±15% or ±10% or ±5%.</description><language>eng ; fre ; ger</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; ENZYMOLOGY ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; MAKING THEREOF ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MILK OR CHEESE SUBSTITUTES ; MUTATION OR GENETIC ENGINEERING ; PROCESSES USING MICROORGANISMS ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2024</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=20240501&DB=EPODOC&CC=EP&NR=4361264A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76318</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240501&DB=EPODOC&CC=EP&NR=4361264A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>Chanos, Dr., Panagiotis</creatorcontrib><creatorcontrib>Stühmeier-Niehe, Corinna</creatorcontrib><creatorcontrib>Hertel, Dr., Christian</creatorcontrib><title>METHOD FOR ADJUSTING THE CHARACTERISTICS OF STARTER CULTURES</title><description>Verfahren zur Herstellung von Starterkulturen für die Herstellung von Milchprodukten mit vorbestimmten Eigenschaften, bei dem die Starterkulturen mit gepulsten elektrischen Feldern (PEF) behandelt sind, die aus rechteckigen, monopolaren Hochspannungspulsen einer Feldstärke von 0,2 bis 1 kV/cm mit einer Pulsdauer von 5 bis 8 µs bei einer Frequenz von 1 bis 21 Hz für 20 bis 80 Pulsen, für jeden Parameter jeweils ±15% oder ±10% oder ±5%, behandelt sind.
Process for the production of starter cultures for the production of dairy products having predetermined properties, wherein the starter cultures are treated with pulsed electric fields (PEF) of rectangular monopolar high voltage pulses of a field strength of 0.2 to 1 kV/cm with a pulse duration of 5 to 8 μs at a frequency of 1 to 21 Hz for 20 to 80 pulses, for each parameter respectively ±15% or ±10% or ±5%.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</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>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>PROCESSES USING MICROORGANISMS</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLDxdQ3x8HdRcPMPUnB08QoNDvH0c1cI8XBVcPZwDHJ0DnEN8gSKOQcr-LspBIc4BgEFFJxDfUJCg1yDeRhY0xJzilN5oTQ3g4Kba4izh25qQX58anFBYnJqXmpJvGuAibGZoZGZiaOhMRFKAMdfKV4</recordid><startdate>20240501</startdate><enddate>20240501</enddate><creator>Chanos, Dr., Panagiotis</creator><creator>Stühmeier-Niehe, Corinna</creator><creator>Hertel, Dr., Christian</creator><scope>EVB</scope></search><sort><creationdate>20240501</creationdate><title>METHOD FOR ADJUSTING THE CHARACTERISTICS OF STARTER CULTURES</title><author>Chanos, Dr., Panagiotis ; Stühmeier-Niehe, Corinna ; Hertel, Dr., Christian</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP4361264A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>2024</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</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>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>PROCESSES USING MICROORGANISMS</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>Chanos, Dr., Panagiotis</creatorcontrib><creatorcontrib>Stühmeier-Niehe, Corinna</creatorcontrib><creatorcontrib>Hertel, Dr., Christian</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>Chanos, Dr., Panagiotis</au><au>Stühmeier-Niehe, Corinna</au><au>Hertel, Dr., Christian</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR ADJUSTING THE CHARACTERISTICS OF STARTER CULTURES</title><date>2024-05-01</date><risdate>2024</risdate><abstract>Verfahren zur Herstellung von Starterkulturen für die Herstellung von Milchprodukten mit vorbestimmten Eigenschaften, bei dem die Starterkulturen mit gepulsten elektrischen Feldern (PEF) behandelt sind, die aus rechteckigen, monopolaren Hochspannungspulsen einer Feldstärke von 0,2 bis 1 kV/cm mit einer Pulsdauer von 5 bis 8 µs bei einer Frequenz von 1 bis 21 Hz für 20 bis 80 Pulsen, für jeden Parameter jeweils ±15% oder ±10% oder ±5%, behandelt sind.
Process for the production of starter cultures for the production of dairy products having predetermined properties, wherein the starter cultures are treated with pulsed electric fields (PEF) of rectangular monopolar high voltage pulses of a field strength of 0.2 to 1 kV/cm with a pulse duration of 5 to 8 μs at a frequency of 1 to 21 Hz for 20 to 80 pulses, for each parameter respectively ±15% or ±10% or ±5%.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ENZYMOLOGY FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | METHOD FOR ADJUSTING THE CHARACTERISTICS OF STARTER CULTURES |
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