FRESHNESS PRESERVATIVE
PURPOSE:To provide the title preservative of high safety for vegetables and fruits, suppressing the activity of bacteria attached to vegetables and fruits to effect preservation of the freshness thereof for a long time, produced from liquid extract from Japanese cedar. CONSTITUTION:The objective fre...
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| creator | TSUMURA KANEMITSU HAMADA MASATAMI |
| description | PURPOSE:To provide the title preservative of high safety for vegetables and fruits, suppressing the activity of bacteria attached to vegetables and fruits to effect preservation of the freshness thereof for a long time, produced from liquid extract from Japanese cedar. CONSTITUTION:The objective freshness preservative can be obtained by impregnating pref. a porous material with a liquid extract from Japanese cedar. It is preferable that this preservative be enveloped with a packaging material adjusted to 10-1500sec/100ccAir (JIS P8117) in air permeability. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_JPH01273542A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>JPH01273542A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_JPH01273542A3</originalsourceid><addsrcrecordid>eNrjZBBzC3IN9vBzDQ5WCACyXIPCHEM8w1x5GFjTEnOKU3mhNDeDoptriLOHbmpBfnxqcUFicmpeakm8V4CHgaGRubGpiZGjMTFqANd6H6A</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>FRESHNESS PRESERVATIVE</title><source>esp@cenet</source><creator>TSUMURA KANEMITSU ; HAMADA MASATAMI</creator><creatorcontrib>TSUMURA KANEMITSU ; HAMADA MASATAMI</creatorcontrib><description>PURPOSE:To provide the title preservative of high safety for vegetables and fruits, suppressing the activity of bacteria attached to vegetables and fruits to effect preservation of the freshness thereof for a long time, produced from liquid extract from Japanese cedar. CONSTITUTION:The objective freshness preservative can be obtained by impregnating pref. a porous material with a liquid extract from Japanese cedar. It is preferable that this preservative be enveloped with a packaging material adjusted to 10-1500sec/100ccAir (JIS P8117) in air permeability.</description><language>eng</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</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=19891101&DB=EPODOC&CC=JP&NR=H01273542A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,778,883,25551,76302</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19891101&DB=EPODOC&CC=JP&NR=H01273542A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>TSUMURA KANEMITSU</creatorcontrib><creatorcontrib>HAMADA MASATAMI</creatorcontrib><title>FRESHNESS PRESERVATIVE</title><description>PURPOSE:To provide the title preservative of high safety for vegetables and fruits, suppressing the activity of bacteria attached to vegetables and fruits to effect preservation of the freshness thereof for a long time, produced from liquid extract from Japanese cedar. CONSTITUTION:The objective freshness preservative can be obtained by impregnating pref. a porous material with a liquid extract from Japanese cedar. It is preferable that this preservative be enveloped with a packaging material adjusted to 10-1500sec/100ccAir (JIS P8117) in air permeability.</description><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1989</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZBBzC3IN9vBzDQ5WCACyXIPCHEM8w1x5GFjTEnOKU3mhNDeDoptriLOHbmpBfnxqcUFicmpeakm8V4CHgaGRubGpiZGjMTFqANd6H6A</recordid><startdate>19891101</startdate><enddate>19891101</enddate><creator>TSUMURA KANEMITSU</creator><creator>HAMADA MASATAMI</creator><scope>EVB</scope></search><sort><creationdate>19891101</creationdate><title>FRESHNESS PRESERVATIVE</title><author>TSUMURA KANEMITSU ; HAMADA MASATAMI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JPH01273542A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1989</creationdate><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>TSUMURA KANEMITSU</creatorcontrib><creatorcontrib>HAMADA MASATAMI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>TSUMURA KANEMITSU</au><au>HAMADA MASATAMI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>FRESHNESS PRESERVATIVE</title><date>1989-11-01</date><risdate>1989</risdate><abstract>PURPOSE:To provide the title preservative of high safety for vegetables and fruits, suppressing the activity of bacteria attached to vegetables and fruits to effect preservation of the freshness thereof for a long time, produced from liquid extract from Japanese cedar. CONSTITUTION:The objective freshness preservative can be obtained by impregnating pref. a porous material with a liquid extract from Japanese cedar. It is preferable that this preservative be enveloped with a packaging material adjusted to 10-1500sec/100ccAir (JIS P8117) in air permeability.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng |
| recordid | cdi_epo_espacenet_JPH01273542A |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | FRESHNESS PRESERVATIVE |
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