METHOD OF FOOD PRODUCTS STABILIZATION
FIELD: food industry. SUBSTANCE: for stabilization of food products, preparation is introduced in their composition prepared by successive extraction of biomass of Pythium insidiosum micromycete by nonpolar extracting agent under above-critical condition by water, alkali, water, acid, water, alkali,...
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| creator | KVASENKOV O.I VASIL'EVA T.A KUZNETSOVA O.V KNOPOVA S.I KONDRAT'EV N.B SKOKAN L.E |
| description | FIELD: food industry. SUBSTANCE: for stabilization of food products, preparation is introduced in their composition prepared by successive extraction of biomass of Pythium insidiosum micromycete by nonpolar extracting agent under above-critical condition by water, alkali, water, acid, water, alkali, and water with the following combination of the first extract with solid residue in amount of no less 0.1% by mass. EFFECT: improved organoleptical properties of products and increased their storage life. |
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SUBSTANCE: for stabilization of food products, preparation is introduced in their composition prepared by successive extraction of biomass of Pythium insidiosum micromycete by nonpolar extracting agent under above-critical condition by water, alkali, water, acid, water, alkali, and water with the following combination of the first extract with solid residue in amount of no less 0.1% by mass. 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SUBSTANCE: for stabilization of food products, preparation is introduced in their composition prepared by successive extraction of biomass of Pythium insidiosum micromycete by nonpolar extracting agent under above-critical condition by water, alkali, water, acid, water, alkali, and water with the following combination of the first extract with solid residue in amount of no less 0.1% by mass. EFFECT: improved organoleptical properties of products and increased their storage life.</description><subject>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES</subject><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CANDLES</subject><subject>CHEMISTRY</subject><subject>DETERGENTS</subject><subject>ENZYMOLOGY</subject><subject>ESSENTIAL OILS</subject><subject>FATTY ACIDS THEREFROM</subject><subject>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PERFUMES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS</subject><subject>SPIRITS</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>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2003</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFD1dQ3x8HdR8HdTcPMH0gFB_i6hziHBCsEhjk6ePp5RjiGe_n48DKxpiTnFqbxQmptBwc01xNlDN7UgPz61uCAxOTUvtSQ-KNTIyMDY1NLU2dCYCCUAZqUjHw</recordid><startdate>20030510</startdate><enddate>20030510</enddate><creator>KVASENKOV O.I</creator><creator>VASIL'EVA T.A</creator><creator>KUZNETSOVA O.V</creator><creator>KNOPOVA S.I</creator><creator>KONDRAT'EV N.B</creator><creator>SKOKAN L.E</creator><scope>EVB</scope></search><sort><creationdate>20030510</creationdate><title>METHOD OF FOOD PRODUCTS STABILIZATION</title><author>KVASENKOV O.I ; VASIL'EVA T.A ; KUZNETSOVA O.V ; KNOPOVA S.I ; KONDRAT'EV N.B ; SKOKAN L.E</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_RU2203595C13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; rus</language><creationdate>2003</creationdate><topic>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES</topic><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CANDLES</topic><topic>CHEMISTRY</topic><topic>DETERGENTS</topic><topic>ENZYMOLOGY</topic><topic>ESSENTIAL OILS</topic><topic>FATTY ACIDS THEREFROM</topic><topic>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PERFUMES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS</topic><topic>SPIRITS</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>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>KVASENKOV O.I</creatorcontrib><creatorcontrib>VASIL'EVA T.A</creatorcontrib><creatorcontrib>KUZNETSOVA O.V</creatorcontrib><creatorcontrib>KNOPOVA S.I</creatorcontrib><creatorcontrib>KONDRAT'EV N.B</creatorcontrib><creatorcontrib>SKOKAN L.E</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KVASENKOV O.I</au><au>VASIL'EVA T.A</au><au>KUZNETSOVA O.V</au><au>KNOPOVA S.I</au><au>KONDRAT'EV N.B</au><au>SKOKAN L.E</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD OF FOOD PRODUCTS STABILIZATION</title><date>2003-05-10</date><risdate>2003</risdate><abstract>FIELD: food industry. SUBSTANCE: for stabilization of food products, preparation is introduced in their composition prepared by successive extraction of biomass of Pythium insidiosum micromycete by nonpolar extracting agent under above-critical condition by water, alkali, water, acid, water, alkali, and water with the following combination of the first extract with solid residue in amount of no less 0.1% by mass. EFFECT: improved organoleptical properties of products and increased their storage life.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| language | eng ; rus |
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| subjects | ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES BEER BIOCHEMISTRY CANDLES CHEMISTRY DETERGENTS ENZYMOLOGY ESSENTIAL OILS FATTY ACIDS THEREFROM FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PERFUMES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | METHOD OF FOOD PRODUCTS STABILIZATION |
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