Chip mixture
Preparing product of first type by water removal, comprises producing product of first type with a water content of at least 5 wt.% and a maximum of 15 wt.% in a final drying step at a temperature below 80[deg] C, preferably at an ambient temperature at least partially by removing water from a produ...
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| creator | BLUMENTHAL, MARCO |
| description | Preparing product of first type by water removal, comprises producing product of first type with a water content of at least 5 wt.% and a maximum of 15 wt.% in a final drying step at a temperature below 80[deg] C, preferably at an ambient temperature at least partially by removing water from a product of second type. An independent claim is also included for a dry product, preferably snack product obtained by the above mentioned method. |
| format | Patent |
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An independent claim is also included for a dry product, preferably snack product obtained by the above mentioned method.</description><language>eng ; pol</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2014</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=20140331&DB=EPODOC&CC=PL&NR=2294925T3$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76318</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20140331&DB=EPODOC&CC=PL&NR=2294925T3$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>BLUMENTHAL, MARCO</creatorcontrib><title>Chip mixture</title><description>Preparing product of first type by water removal, comprises producing product of first type with a water content of at least 5 wt.% and a maximum of 15 wt.% in a final drying step at a temperature below 80[deg] C, preferably at an ambient temperature at least partially by removing water from a product of second type. An independent claim is also included for a dry product, preferably snack product obtained by the above mentioned method.</description><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><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>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</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>2014</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZOBxzsgsUMjNrCgpLUrlYWBNS8wpTuWF0twMim6uIc4euqkF-fGpxQWJyal5qSXxAT5GRpYmlkamISHGxsSoAQATIR4x</recordid><startdate>20140331</startdate><enddate>20140331</enddate><creator>BLUMENTHAL, MARCO</creator><scope>EVB</scope></search><sort><creationdate>20140331</creationdate><title>Chip mixture</title><author>BLUMENTHAL, MARCO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_PL2294925TT33</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; pol</language><creationdate>2014</creationdate><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><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>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</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>BLUMENTHAL, MARCO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>BLUMENTHAL, MARCO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Chip mixture</title><date>2014-03-31</date><risdate>2014</risdate><abstract>Preparing product of first type by water removal, comprises producing product of first type with a water content of at least 5 wt.% and a maximum of 15 wt.% in a final drying step at a temperature below 80[deg] C, preferably at an ambient temperature at least partially by removing water from a product of second type. An independent claim is also included for a dry product, preferably snack product obtained by the above mentioned method.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; pol |
| recordid | cdi_epo_espacenet_PL2294925TT3 |
| source | esp@cenet |
| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Chip mixture |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-11T17%3A44%3A09IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=BLUMENTHAL,%20MARCO&rft.date=2014-03-31&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EPL2294925TT3%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |