Method for processing olives
Use of sonocrystallisation particularly for triglyceride fat fractionation and for the manufacture of W/O-emulsion spreads. The sonocrystallisation is used in the absence of transient cavitation so that adverse sonochemistry is avoided.
Gespeichert in:
| Hauptverfasser: | , , , |
|---|---|
| Format: | Patent |
| Sprache: | eng |
| Schlagworte: | |
| 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 | MAITLAND REINOUT PUTTE VAN KAREL PETRRUS STAVRIDIS VANGELIS TORNALETTI NICOLA |
| description | Use of sonocrystallisation particularly for triglyceride fat fractionation and for the manufacture of W/O-emulsion spreads. The sonocrystallisation is used in the absence of transient cavitation so that adverse sonochemistry is avoided. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_US2003207007A1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>US2003207007A1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_US2003207007A13</originalsourceid><addsrcrecordid>eNrjZJDxTS3JyE9RSMsvUigoyk9OLS7OzEtXyM_JLEst5mFgTUvMKU7lhdLcDMpuriHOHrqpBfnxqcUFicmpeakl8aHBRgYGxkYG5gYG5o6GxsSpAgA3EiS4</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Method for processing olives</title><source>esp@cenet</source><creator>MAITLAND REINOUT ; PUTTE VAN KAREL PETRRUS ; STAVRIDIS VANGELIS ; TORNALETTI NICOLA</creator><creatorcontrib>MAITLAND REINOUT ; PUTTE VAN KAREL PETRRUS ; STAVRIDIS VANGELIS ; TORNALETTI NICOLA</creatorcontrib><description>Use of sonocrystallisation particularly for triglyceride fat fractionation and for the manufacture of W/O-emulsion spreads. The sonocrystallisation is used in the absence of transient cavitation so that adverse sonochemistry is avoided.</description><edition>7</edition><language>eng</language><subject>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES ; CANDLES ; CHEMISTRY ; DETERGENTS ; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ; ESSENTIAL OILS ; FATTY ACIDS THEREFROM ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; METALLURGY ; 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 ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2003</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=20031106&DB=EPODOC&CC=US&NR=2003207007A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20031106&DB=EPODOC&CC=US&NR=2003207007A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>MAITLAND REINOUT</creatorcontrib><creatorcontrib>PUTTE VAN KAREL PETRRUS</creatorcontrib><creatorcontrib>STAVRIDIS VANGELIS</creatorcontrib><creatorcontrib>TORNALETTI NICOLA</creatorcontrib><title>Method for processing olives</title><description>Use of sonocrystallisation particularly for triglyceride fat fractionation and for the manufacture of W/O-emulsion spreads. The sonocrystallisation is used in the absence of transient cavitation so that adverse sonochemistry is avoided.</description><subject>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES</subject><subject>CANDLES</subject><subject>CHEMISTRY</subject><subject>DETERGENTS</subject><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</subject><subject>ESSENTIAL OILS</subject><subject>FATTY ACIDS THEREFROM</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>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>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>2003</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZJDxTS3JyE9RSMsvUigoyk9OLS7OzEtXyM_JLEst5mFgTUvMKU7lhdLcDMpuriHOHrqpBfnxqcUFicmpeakl8aHBRgYGxkYG5gYG5o6GxsSpAgA3EiS4</recordid><startdate>20031106</startdate><enddate>20031106</enddate><creator>MAITLAND REINOUT</creator><creator>PUTTE VAN KAREL PETRRUS</creator><creator>STAVRIDIS VANGELIS</creator><creator>TORNALETTI NICOLA</creator><scope>EVB</scope></search><sort><creationdate>20031106</creationdate><title>Method for processing olives</title><author>MAITLAND REINOUT ; PUTTE VAN KAREL PETRRUS ; STAVRIDIS VANGELIS ; TORNALETTI NICOLA</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_US2003207007A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2003</creationdate><topic>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES</topic><topic>CANDLES</topic><topic>CHEMISTRY</topic><topic>DETERGENTS</topic><topic>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</topic><topic>ESSENTIAL OILS</topic><topic>FATTY ACIDS THEREFROM</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>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>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>MAITLAND REINOUT</creatorcontrib><creatorcontrib>PUTTE VAN KAREL PETRRUS</creatorcontrib><creatorcontrib>STAVRIDIS VANGELIS</creatorcontrib><creatorcontrib>TORNALETTI NICOLA</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>MAITLAND REINOUT</au><au>PUTTE VAN KAREL PETRRUS</au><au>STAVRIDIS VANGELIS</au><au>TORNALETTI NICOLA</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Method for processing olives</title><date>2003-11-06</date><risdate>2003</risdate><abstract>Use of sonocrystallisation particularly for triglyceride fat fractionation and for the manufacture of W/O-emulsion spreads. The sonocrystallisation is used in the absence of transient cavitation so that adverse sonochemistry is avoided.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng |
| recordid | cdi_epo_espacenet_US2003207007A1 |
| source | esp@cenet |
| subjects | ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY DETERGENTS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ESSENTIAL OILS FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY 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 THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Method for processing olives |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-13T03%3A27%3A04IST&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=MAITLAND%20REINOUT&rft.date=2003-11-06&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EUS2003207007A1%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 |