METHODS FOR REDUCING ASTRINGENCY
Methods to reduce the astringency of substances such as foods and beverages are provided by combining with a non-reducing disaccharide. Compositions exhibiting reduced astringency are also provided. L'invention concerne des procédés pour diminuer l'astringence de substances comme les alime...
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| creator | GUTHRIE, BRIAN D KIM, CHIN HONG PAUL FRIEDRICH, JANE E SWEENEY, JOHN F NABER, TERRI J AIMUTIS, WILLIAM R |
| description | Methods to reduce the astringency of substances such as foods and beverages are provided by combining with a non-reducing disaccharide. Compositions exhibiting reduced astringency are also provided.
L'invention concerne des procédés pour diminuer l'astringence de substances comme les aliments et les boissons par combinaison avec un disaccharide non réducteur. La présente invention porte également sur des compositions à astringence réduite. |
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L'invention concerne des procédés pour diminuer l'astringence de substances comme les aliments et les boissons par combinaison avec un disaccharide non réducteur. La présente invention porte également sur des compositions à astringence réduite.</description><edition>7</edition><language>eng ; fre</language><subject>BEER ; BIOCHEMISTRY ; BREWING OF BEER ; CHEMISTRY ; ENZYMOLOGY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; HYGIENE ; MEDICAL OR VETERINARY SCIENCE ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; OTHER ALCOHOLIC BEVERAGES ; PREPARATION THEREOF ; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SPIRITS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2005</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=20050224&DB=EPODOC&CC=WO&NR=2005016031A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20050224&DB=EPODOC&CC=WO&NR=2005016031A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>GUTHRIE, BRIAN D</creatorcontrib><creatorcontrib>KIM, CHIN HONG PAUL</creatorcontrib><creatorcontrib>FRIEDRICH, JANE E</creatorcontrib><creatorcontrib>SWEENEY, JOHN F</creatorcontrib><creatorcontrib>NABER, TERRI J</creatorcontrib><creatorcontrib>AIMUTIS, WILLIAM R</creatorcontrib><title>METHODS FOR REDUCING ASTRINGENCY</title><description>Methods to reduce the astringency of substances such as foods and beverages are provided by combining with a non-reducing disaccharide. Compositions exhibiting reduced astringency are also provided.
L'invention concerne des procédés pour diminuer l'astringence de substances comme les aliments et les boissons par combinaison avec un disaccharide non réducteur. La présente invention porte également sur des compositions à astringence réduite.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>BREWING OF BEER</subject><subject>CHEMISTRY</subject><subject>ENZYMOLOGY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>HYGIENE</subject><subject>MEDICAL OR VETERINARY SCIENCE</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>OTHER ALCOHOLIC BEVERAGES</subject><subject>PREPARATION THEREOF</subject><subject>PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</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>2005</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFDwdQ3x8HcJVnDzD1IIcnUJdfb0c1dwDA4JAtKufs6RPAysaYk5xam8UJqbQdnNNcTZQze1ID8-tbggMTk1L7UkPtzfyMDA1MDQzMDY0NHQmDhVAILYIs4</recordid><startdate>20050224</startdate><enddate>20050224</enddate><creator>GUTHRIE, BRIAN D</creator><creator>KIM, CHIN HONG PAUL</creator><creator>FRIEDRICH, JANE E</creator><creator>SWEENEY, JOHN F</creator><creator>NABER, TERRI J</creator><creator>AIMUTIS, WILLIAM R</creator><scope>EVB</scope></search><sort><creationdate>20050224</creationdate><title>METHODS FOR REDUCING ASTRINGENCY</title><author>GUTHRIE, BRIAN D ; KIM, CHIN HONG PAUL ; FRIEDRICH, JANE E ; SWEENEY, JOHN F ; NABER, TERRI J ; AIMUTIS, WILLIAM R</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_WO2005016031A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2005</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>BREWING OF BEER</topic><topic>CHEMISTRY</topic><topic>ENZYMOLOGY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>HYGIENE</topic><topic>MEDICAL OR VETERINARY SCIENCE</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>OTHER ALCOHOLIC BEVERAGES</topic><topic>PREPARATION THEREOF</topic><topic>PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</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>GUTHRIE, BRIAN D</creatorcontrib><creatorcontrib>KIM, CHIN HONG PAUL</creatorcontrib><creatorcontrib>FRIEDRICH, JANE E</creatorcontrib><creatorcontrib>SWEENEY, JOHN F</creatorcontrib><creatorcontrib>NABER, TERRI J</creatorcontrib><creatorcontrib>AIMUTIS, WILLIAM R</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>GUTHRIE, BRIAN D</au><au>KIM, CHIN HONG PAUL</au><au>FRIEDRICH, JANE E</au><au>SWEENEY, JOHN F</au><au>NABER, TERRI J</au><au>AIMUTIS, WILLIAM R</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHODS FOR REDUCING ASTRINGENCY</title><date>2005-02-24</date><risdate>2005</risdate><abstract>Methods to reduce the astringency of substances such as foods and beverages are provided by combining with a non-reducing disaccharide. Compositions exhibiting reduced astringency are also provided.
L'invention concerne des procédés pour diminuer l'astringence de substances comme les aliments et les boissons par combinaison avec un disaccharide non réducteur. La présente invention porte également sur des compositions à astringence réduite.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MEDICAL OR VETERINARY SCIENCE METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | METHODS FOR REDUCING ASTRINGENCY |
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