A method for fruit processing comprising heat-treatment in the presence of pectin esterase and calcium ions

A method for fruit processing comprising heat-treatment in the presence of pectin esterase and calcium ions

A method for heat-treating an entire fruit or vegetable or fruit or vegetable pieces in the presence of calcium ions, and preferably also pectin esterase. The fruit or vegetable pieces survive such heat-treatment, such as sterilisation or pasteurisation, with only minimal damage to their texture and...

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Hauptverfasser: COUTEL, YVES ANDRE GERARD, DALE, RODNEY HUGH SHARPE
Format: Patent
Sprache:eng
Schlagworte:
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
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creator COUTEL, YVES ANDRE GERARD
DALE, RODNEY HUGH SHARPE
description A method for heat-treating an entire fruit or vegetable or fruit or vegetable pieces in the presence of calcium ions, and preferably also pectin esterase. The fruit or vegetable pieces survive such heat-treatment, such as sterilisation or pasteurisation, with only minimal damage to their texture and firmness.
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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 A method for fruit processing comprising heat-treatment in the presence of pectin esterase and calcium ions
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