PROCESS OF PREPARING A GELATIN DESSERT ADDED WITH STENOCEREUS QUERETAROENSIS FRUIT EXTRACT, WITH ANTIOXIDANT AND PREBIOTIC PROPERTIES
The present disclosure is related to the procedure for the elaboration of a gelatin dessert added with extract of the fruit (red) of Stenocereus queretaroensis (F.A.C. Weber) Buxbaum with functional properties (antioxidant and prebiotic). The processed product is a ready-to-eat food that provides a...
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| creator | ILINÁ Anna SILVA BELMARES Sonia Yesenia GAYTAN ANDRADE Juan José SIERRA RIVERA Crystel Aleyvick |
| description | The present disclosure is related to the procedure for the elaboration of a gelatin dessert added with extract of the fruit (red) of Stenocereus queretaroensis (F.A.C. Weber) Buxbaum with functional properties (antioxidant and prebiotic). The processed product is a ready-to-eat food that provides a pleasant sensation on the palate. In addition, it meets the quality standards for this type of food, so it has acceptable organoleptic and nutritional properties. The dessert is formulated with gelatin, sweetener (Stevia), guar gum, water and citric acid.
La presente invención describe el procedimiento para la elaboración de un postre de gelatina adicionado con extracto del fruto (rojo) de Stenocereus queretaroensis (F.A.C. Weber) Buxbaum con propiedades funcionales (antioxidante y prebiótica). El producto elaborado es un alimento listo para degustar que proporciona una sensación agradable en el paladar. Además, cumple con los estándares de calidad para este tipo de alimento por lo que posee propiedades organolépticas y nutricionales aceptables. El postre está formulado con grenetina, edulcorante (Stevia), goma guar, agua y ácido cítrico. |
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La presente invención describe el procedimiento para la elaboración de un postre de gelatina adicionado con extracto del fruto (rojo) de Stenocereus queretaroensis (F.A.C. Weber) Buxbaum con propiedades funcionales (antioxidante y prebiótica). El producto elaborado es un alimento listo para degustar que proporciona una sensación agradable en el paladar. Además, cumple con los estándares de calidad para este tipo de alimento por lo que posee propiedades organolépticas y nutricionales aceptables. El postre está formulado con grenetina, edulcorante (Stevia), goma guar, agua y ácido cítrico.</description><language>eng ; spa</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROTEIN COMPOSITIONS FOR FOODSTUFFS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; WORKING-UP PROTEINS FOR FOODSTUFFS</subject><creationdate>2021</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=20210422&DB=EPODOC&CC=MX&NR=2019012555A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,309,781,886,25568,76551</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210422&DB=EPODOC&CC=MX&NR=2019012555A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ILINÁ Anna</creatorcontrib><creatorcontrib>SILVA BELMARES Sonia Yesenia</creatorcontrib><creatorcontrib>GAYTAN ANDRADE Juan José</creatorcontrib><creatorcontrib>SIERRA RIVERA Crystel Aleyvick</creatorcontrib><title>PROCESS OF PREPARING A GELATIN DESSERT ADDED WITH STENOCEREUS QUERETAROENSIS FRUIT EXTRACT, WITH ANTIOXIDANT AND PREBIOTIC PROPERTIES</title><description>The present disclosure is related to the procedure for the elaboration of a gelatin dessert added with extract of the fruit (red) of Stenocereus queretaroensis (F.A.C. Weber) Buxbaum with functional properties (antioxidant and prebiotic). The processed product is a ready-to-eat food that provides a pleasant sensation on the palate. In addition, it meets the quality standards for this type of food, so it has acceptable organoleptic and nutritional properties. The dessert is formulated with gelatin, sweetener (Stevia), guar gum, water and citric acid.
La presente invención describe el procedimiento para la elaboración de un postre de gelatina adicionado con extracto del fruto (rojo) de Stenocereus queretaroensis (F.A.C. Weber) Buxbaum con propiedades funcionales (antioxidante y prebiótica). El producto elaborado es un alimento listo para degustar que proporciona una sensación agradable en el paladar. Además, cumple con los estándares de calidad para este tipo de alimento por lo que posee propiedades organolépticas y nutricionales aceptables. El postre está formulado con grenetina, edulcorante (Stevia), goma guar, agua y ácido cítrico.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PROTEIN COMPOSITIONS FOR FOODSTUFFS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>WORKING-UP PROTEINS FOR FOODSTUFFS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2021</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNjU0KwjAQhbtxIeodBtcKrdKFy5hM2wFN6mSK3ZUicSVaqFfw3kb0AK6-B-9vmrxqdhq9B1dAzVgrJluCghIPSsiCiR6ygDIGDZxJKvCCNnYYGw-nJlIUO7SePBTckAC2wkrL6htXVsi1ZCKjNp-XPTkhHZWr4zahnyeTa38bw-LHWbIsUHS1DsOjC-PQX8I9PLtju0mzXZpt8jxX279Cb1nVPpY</recordid><startdate>20210422</startdate><enddate>20210422</enddate><creator>ILINÁ Anna</creator><creator>SILVA BELMARES Sonia Yesenia</creator><creator>GAYTAN ANDRADE Juan José</creator><creator>SIERRA RIVERA Crystel Aleyvick</creator><scope>EVB</scope></search><sort><creationdate>20210422</creationdate><title>PROCESS OF PREPARING A GELATIN DESSERT ADDED WITH STENOCEREUS QUERETAROENSIS FRUIT EXTRACT, WITH ANTIOXIDANT AND PREBIOTIC PROPERTIES</title><author>ILINÁ Anna ; SILVA BELMARES Sonia Yesenia ; GAYTAN ANDRADE Juan José ; SIERRA RIVERA Crystel Aleyvick</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_MX2019012555A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; spa</language><creationdate>2021</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PROTEIN COMPOSITIONS FOR FOODSTUFFS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>WORKING-UP PROTEINS FOR FOODSTUFFS</topic><toplevel>online_resources</toplevel><creatorcontrib>ILINÁ Anna</creatorcontrib><creatorcontrib>SILVA BELMARES Sonia Yesenia</creatorcontrib><creatorcontrib>GAYTAN ANDRADE Juan José</creatorcontrib><creatorcontrib>SIERRA RIVERA Crystel Aleyvick</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>ILINÁ Anna</au><au>SILVA BELMARES Sonia Yesenia</au><au>GAYTAN ANDRADE Juan José</au><au>SIERRA RIVERA Crystel Aleyvick</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PROCESS OF PREPARING A GELATIN DESSERT ADDED WITH STENOCEREUS QUERETAROENSIS FRUIT EXTRACT, WITH ANTIOXIDANT AND PREBIOTIC PROPERTIES</title><date>2021-04-22</date><risdate>2021</risdate><abstract>The present disclosure is related to the procedure for the elaboration of a gelatin dessert added with extract of the fruit (red) of Stenocereus queretaroensis (F.A.C. Weber) Buxbaum with functional properties (antioxidant and prebiotic). The processed product is a ready-to-eat food that provides a pleasant sensation on the palate. In addition, it meets the quality standards for this type of food, so it has acceptable organoleptic and nutritional properties. The dessert is formulated with gelatin, sweetener (Stevia), guar gum, water and citric acid.
La presente invención describe el procedimiento para la elaboración de un postre de gelatina adicionado con extracto del fruto (rojo) de Stenocereus queretaroensis (F.A.C. Weber) Buxbaum con propiedades funcionales (antioxidante y prebiótica). El producto elaborado es un alimento listo para degustar que proporciona una sensación agradable en el paladar. Además, cumple con los estándares de calidad para este tipo de alimento por lo que posee propiedades organolépticas y nutricionales aceptables. El postre está formulado con grenetina, edulcorante (Stevia), goma guar, agua y ácido cítrico.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS |
| title | PROCESS OF PREPARING A GELATIN DESSERT ADDED WITH STENOCEREUS QUERETAROENSIS FRUIT EXTRACT, WITH ANTIOXIDANT AND PREBIOTIC PROPERTIES |
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