SYREAVLAEGSNARE FOER VATTENHALTIGA PRODUKTER
The oxidative deterioration of water-containing products for human consumption, e.g. beverages and oil and/or fat based products is minimised by introduction of immobilised yeast. Yeast is immobilised in and/or on a solid material which allows only very slow penetration by water. Thin layers materia...
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| creator | FARIN, FARROKH EDENS, LUPPO LIGTVOET, ANTONIUS FRANCISCUS VAN DER PLAAT, JOHANNES BERTUS |
| description | The oxidative deterioration of water-containing products for human consumption, e.g. beverages and oil and/or fat based products is minimised by introduction of immobilised yeast. Yeast is immobilised in and/or on a solid material which allows only very slow penetration by water. Thin layers material of such a yeast-bearing solid, e.g. paraffin, wax, can be applied to the lining of crown corks. The yeast will retain sufficient viability, even after pasteurization of the contents of a container closed with the crown cork. The yeast will minimise the oxygen concentration in the contents between the time of pasteurization and eventual consumption of the contents. |
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Yeast is immobilised in and/or on a solid material which allows only very slow penetration by water. Thin layers material of such a yeast-bearing solid, e.g. paraffin, wax, can be applied to the lining of crown corks. The yeast will retain sufficient viability, even after pasteurization of the contents of a container closed with the crown cork. The yeast will minimise the oxygen concentration in the contents between the time of pasteurization and eventual consumption of the contents.</description><edition>4</edition><language>fin</language><subject>AGEING ; BEER ; BIOCHEMISTRY ; BREWING OF BEER ; CHEMISTRY ; CLARIFICATION ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; ENZYMOLOGY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; PASTEURISATION ; PRESERVATION ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROCESSES USING MICROORGANISMS ; 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>1989</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=19890226&DB=EPODOC&CC=FI&NR=883898A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19890226&DB=EPODOC&CC=FI&NR=883898A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>FARIN, FARROKH</creatorcontrib><creatorcontrib>EDENS, LUPPO</creatorcontrib><creatorcontrib>LIGTVOET, ANTONIUS FRANCISCUS</creatorcontrib><creatorcontrib>VAN DER PLAAT, JOHANNES BERTUS</creatorcontrib><title>SYREAVLAEGSNARE FOER VATTENHALTIGA PRODUKTER</title><description>The oxidative deterioration of water-containing products for human consumption, e.g. beverages and oil and/or fat based products is minimised by introduction of immobilised yeast. 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Yeast is immobilised in and/or on a solid material which allows only very slow penetration by water. Thin layers material of such a yeast-bearing solid, e.g. paraffin, wax, can be applied to the lining of crown corks. The yeast will retain sufficient viability, even after pasteurization of the contents of a container closed with the crown cork. The yeast will minimise the oxygen concentration in the contents between the time of pasteurization and eventual consumption of the contents.</abstract><edition>4</edition><oa>free_for_read</oa></addata></record> |
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| source | esp@cenet |
| subjects | AGEING BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY CLARIFICATION COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PASTEURISATION PRESERVATION PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES USING MICROORGANISMS 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 | SYREAVLAEGSNARE FOER VATTENHALTIGA PRODUKTER |
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