CHEESE BARS SHELL

FIELD: food industry.SUBSTANCE: invention relates to food industry. The curd cheese bars shell is produced of milled dried apricots with addition of water, sea buckthorn and olive oils. The initial components are used at the following ratio, wt %: dried apricots - 70, water - 10, olive oil - 10, sea...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	IVANOVA GALINA VALENTINOVNA, KOL'MAN OL'GA JAKOVLEVNA, TSUGLENOK NIKOLAJ VASIL'EVICH
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM MAKING THEREOF MILK OR CHEESE SUBSTITUTES PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

container_end_page
container_issue
container_start_page
container_title
container_volume
creator	IVANOVA GALINA VALENTINOVNA KOL'MAN OL'GA JAKOVLEVNA TSUGLENOK NIKOLAJ VASIL'EVICH
description	FIELD: food industry.SUBSTANCE: invention relates to food industry. The curd cheese bars shell is produced of milled dried apricots with addition of water, sea buckthorn and olive oils. The initial components are used at the following ratio, wt %: dried apricots - 70, water - 10, olive oil - 10, sea buckthorn oil - 10.EFFECT: invention is aimed at the product biological value increase, structural-and-mechanical properties improvement and the prime cost reduction.1 ex Изобретение относится к пищевой промышленности. Оболочка для творожного сырка изготовлена из измельченной кураги с добавлением воды, облепихового и оливкового масла. Исходные компоненты используют при следующем соотношении, мас.%: курага 70, вода 10, оливковое масло 10, облепиховое масло 10. Изобретение направлено на повышение биологической ценности продукта, улучшение структурно-механических свойств и снижение себестоимости. 1 пр.
format	Patent
fullrecord	<record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_RU2482693C2</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>RU2482693C2</sourcerecordid><originalsourceid>FETCH-epo_espacenet_RU2482693C23</originalsourceid><addsrcrecordid>eNrjZBB09nB1DXZVcHIMClYI9nD18eFhYE1LzClO5YXS3AwKbq4hzh66qQX58anFBYnJqXmpJfFBoUYmFkZmlsbORsZEKAEA1kMdWw</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>CHEESE BARS SHELL</title><source>esp@cenet</source><creator>IVANOVA GALINA VALENTINOVNA ; KOL'MAN OL'GA JAKOVLEVNA ; TSUGLENOK NIKOLAJ VASIL'EVICH</creator><creatorcontrib>IVANOVA GALINA VALENTINOVNA ; KOL'MAN OL'GA JAKOVLEVNA ; TSUGLENOK NIKOLAJ VASIL'EVICH</creatorcontrib><description>FIELD: food industry.SUBSTANCE: invention relates to food industry. The curd cheese bars shell is produced of milled dried apricots with addition of water, sea buckthorn and olive oils. The initial components are used at the following ratio, wt %: dried apricots - 70, water - 10, olive oil - 10, sea buckthorn oil - 10.EFFECT: invention is aimed at the product biological value increase, structural-and-mechanical properties improvement and the prime cost reduction.1 ex Изобретение относится к пищевой промышленности. Оболочка для творожного сырка изготовлена из измельченной кураги с добавлением воды, облепихового и оливкового масла. Исходные компоненты используют при следующем соотношении, мас.%: курага 70, вода 10, оливковое масло 10, облепиховое масло 10. Изобретение направлено на повышение биологической ценности продукта, улучшение структурно-механических свойств и снижение себестоимости. 1 пр.</description><language>eng ; rus</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; ICE-CREAM ; MAKING THEREOF ; MILK OR CHEESE SUBSTITUTES ; PREPARATION THEREOF ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2013</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=20130527&DB=EPODOC&CC=RU&NR=2482693C2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25544,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20130527&DB=EPODOC&CC=RU&NR=2482693C2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>IVANOVA GALINA VALENTINOVNA</creatorcontrib><creatorcontrib>KOL'MAN OL'GA JAKOVLEVNA</creatorcontrib><creatorcontrib>TSUGLENOK NIKOLAJ VASIL'EVICH</creatorcontrib><title>CHEESE BARS SHELL</title><description>FIELD: food industry.SUBSTANCE: invention relates to food industry. The curd cheese bars shell is produced of milled dried apricots with addition of water, sea buckthorn and olive oils. The initial components are used at the following ratio, wt %: dried apricots - 70, water - 10, olive oil - 10, sea buckthorn oil - 10.EFFECT: invention is aimed at the product biological value increase, structural-and-mechanical properties improvement and the prime cost reduction.1 ex Изобретение относится к пищевой промышленности. Оболочка для творожного сырка изготовлена из измельченной кураги с добавлением воды, облепихового и оливкового масла. Исходные компоненты используют при следующем соотношении, мас.%: курага 70, вода 10, оливковое масло 10, облепиховое масло 10. Изобретение направлено на повышение биологической ценности продукта, улучшение структурно-механических свойств и снижение себестоимости. 1 пр.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>MAKING THEREOF</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>PREPARATION THEREOF</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2013</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZBB09nB1DXZVcHIMClYI9nD18eFhYE1LzClO5YXS3AwKbq4hzh66qQX58anFBYnJqXmpJfFBoUYmFkZmlsbORsZEKAEA1kMdWw</recordid><startdate>20130527</startdate><enddate>20130527</enddate><creator>IVANOVA GALINA VALENTINOVNA</creator><creator>KOL'MAN OL'GA JAKOVLEVNA</creator><creator>TSUGLENOK NIKOLAJ VASIL'EVICH</creator><scope>EVB</scope></search><sort><creationdate>20130527</creationdate><title>CHEESE BARS SHELL</title><author>IVANOVA GALINA VALENTINOVNA ; KOL'MAN OL'GA JAKOVLEVNA ; TSUGLENOK NIKOLAJ VASIL'EVICH</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_RU2482693C23</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; rus</language><creationdate>2013</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>MAKING THEREOF</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>PREPARATION THEREOF</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>IVANOVA GALINA VALENTINOVNA</creatorcontrib><creatorcontrib>KOL'MAN OL'GA JAKOVLEVNA</creatorcontrib><creatorcontrib>TSUGLENOK NIKOLAJ VASIL'EVICH</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>IVANOVA GALINA VALENTINOVNA</au><au>KOL'MAN OL'GA JAKOVLEVNA</au><au>TSUGLENOK NIKOLAJ VASIL'EVICH</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>CHEESE BARS SHELL</title><date>2013-05-27</date><risdate>2013</risdate><abstract>FIELD: food industry.SUBSTANCE: invention relates to food industry. The curd cheese bars shell is produced of milled dried apricots with addition of water, sea buckthorn and olive oils. The initial components are used at the following ratio, wt %: dried apricots - 70, water - 10, olive oil - 10, sea buckthorn oil - 10.EFFECT: invention is aimed at the product biological value increase, structural-and-mechanical properties improvement and the prime cost reduction.1 ex Изобретение относится к пищевой промышленности. Оболочка для творожного сырка изготовлена из измельченной кураги с добавлением воды, облепихового и оливкового масла. Исходные компоненты используют при следующем соотношении, мас.%: курага 70, вода 10, оливковое масло 10, облепиховое масло 10. Изобретение направлено на повышение биологической ценности продукта, улучшение структурно-механических свойств и снижение себестоимости. 1 пр.</abstract><oa>free_for_read</oa></addata></record>
fulltext	fulltext_linktorsrc
identifier
ispartof
issn
language	eng ; rus
recordid	cdi_epo_espacenet_RU2482693C2
source	esp@cenet
subjects	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM MAKING THEREOF MILK OR CHEESE SUBSTITUTES PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title	CHEESE BARS SHELL
url	https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-28T05%3A31%3A38IST&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=IVANOVA%20GALINA%20VALENTINOVNA&rft.date=2013-05-27&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ERU2482693C2%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