METHOD FOR ULTRA HIGH PRESSURE INACTIVATION OF MICROORGANISMS IN JUICE PRODUCTS
Methods for preparing juices having an extended shelf-life without the need for pasteurization are disclosed. Such methods employ ultra high pressure (UHP) to substantially inactivate microorganisms associated with juices. The resulting juice products retain many of the preferred fresh juice charact...
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| creator | ERROL V. RAGHUBEER |
| description | Methods for preparing juices having an extended shelf-life without the need for pasteurization are disclosed. Such methods employ ultra high pressure (UHP) to substantially inactivate microorganisms associated with juices. The resulting juice products retain many of the preferred fresh juice characteristics such as taste, nutrition, texture and color, characteristics that may be destroyed or diminished by thermal processing or pasteurization.
Se describen metodos para preparar jugos que tienen una vida de almacenamiento extendida sin la necesidad de pasteurizacion. Dichos metodos emplean presion ultra alta (U11P) para inactivar substancialmente microorganismos asociados con jugos. Los productos de jugo resultantes retienen muchas de las caracteristicas preferidas del jugo fresco tales como sabor, nutricion, textura y color, caracteristicas que pueden ser destruidas o disminuidas por el procesamiento termico o pasteurizacion. |
| format | Patent |
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Se describen metodos para preparar jugos que tienen una vida de almacenamiento extendida sin la necesidad de pasteurizacion. Dichos metodos emplean presion ultra alta (U11P) para inactivar substancialmente microorganismos asociados con jugos. Los productos de jugo resultantes retienen muchas de las caracteristicas preferidas del jugo fresco tales como sabor, nutricion, textura y color, caracteristicas que pueden ser destruidas o disminuidas por el procesamiento termico o pasteurizacion.</description><edition>7</edition><language>eng ; spa</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2002</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=20020820&DB=EPODOC&CC=MX&NR=PA00007428A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20020820&DB=EPODOC&CC=MX&NR=PA00007428A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ERROL V. RAGHUBEER</creatorcontrib><title>METHOD FOR ULTRA HIGH PRESSURE INACTIVATION OF MICROORGANISMS IN JUICE PRODUCTS</title><description>Methods for preparing juices having an extended shelf-life without the need for pasteurization are disclosed. Such methods employ ultra high pressure (UHP) to substantially inactivate microorganisms associated with juices. The resulting juice products retain many of the preferred fresh juice characteristics such as taste, nutrition, texture and color, characteristics that may be destroyed or diminished by thermal processing or pasteurization.
Se describen metodos para preparar jugos que tienen una vida de almacenamiento extendida sin la necesidad de pasteurizacion. Dichos metodos emplean presion ultra alta (U11P) para inactivar substancialmente microorganismos asociados con jugos. Los productos de jugo resultantes retienen muchas de las caracteristicas preferidas del jugo fresco tales como sabor, nutricion, textura y color, caracteristicas que pueden ser destruidas o disminuidas por el procesamiento termico o pasteurizacion.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2002</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNizEKAjEQRdNYiHqHwV4QFbQN2WQzYjLLZCJ2yyKxEl1Y748pPIC_ecV7f64oWPHUgCOGfBHW4LH10LFNKbMFjNoIXrUgRSAHAQ0TcasjppCqhnNGY-uBmmwkLdXsMTynsvpxodbOivGbMr77Mo3DvbzKpw-3Tm_rjofdSe__ir7Jgy_b</recordid><startdate>20020820</startdate><enddate>20020820</enddate><creator>ERROL V. RAGHUBEER</creator><scope>EVB</scope></search><sort><creationdate>20020820</creationdate><title>METHOD FOR ULTRA HIGH PRESSURE INACTIVATION OF MICROORGANISMS IN JUICE PRODUCTS</title><author>ERROL V. RAGHUBEER</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_MXPA00007428A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; spa</language><creationdate>2002</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>ERROL V. RAGHUBEER</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>ERROL V. RAGHUBEER</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR ULTRA HIGH PRESSURE INACTIVATION OF MICROORGANISMS IN JUICE PRODUCTS</title><date>2002-08-20</date><risdate>2002</risdate><abstract>Methods for preparing juices having an extended shelf-life without the need for pasteurization are disclosed. Such methods employ ultra high pressure (UHP) to substantially inactivate microorganisms associated with juices. The resulting juice products retain many of the preferred fresh juice characteristics such as taste, nutrition, texture and color, characteristics that may be destroyed or diminished by thermal processing or pasteurization.
Se describen metodos para preparar jugos que tienen una vida de almacenamiento extendida sin la necesidad de pasteurizacion. Dichos metodos emplean presion ultra alta (U11P) para inactivar substancialmente microorganismos asociados con jugos. Los productos de jugo resultantes retienen muchas de las caracteristicas preferidas del jugo fresco tales como sabor, nutricion, textura y color, caracteristicas que pueden ser destruidas o disminuidas por el procesamiento termico o pasteurizacion.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| language | eng ; spa |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | METHOD FOR ULTRA HIGH PRESSURE INACTIVATION OF MICROORGANISMS IN JUICE PRODUCTS |
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