COMPOSITION

There is described a method for the prevention, mitigation or slowing of the discolouration of vegetables the method comprising: (i) an optional first step of pre-dipping the produce separately, sequentially or simultaneously in a chelating agent and an antioxidant; and (ii) treating the optionally...

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1. Verfasser:	DODD, JEFF
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	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
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creator	DODD, JEFF
description	There is described a method for the prevention, mitigation or slowing of the discolouration of vegetables the method comprising: (i) an optional first step of pre-dipping the produce separately, sequentially or simultaneously in a chelating agent and an antioxidant; and (ii) treating the optionally pre-dipped vegetables with an enzyme inhibitor. L'invention concerne un procédé pour prévenir, atténuer ou ralentir la décoloration de légumes. Ce procédé comprend : (i) une première étape facultative qui consiste à pré-tremper un produit alimentaire de manière séparée, séquentielle ou simultanée dans un chélateur et un antioxydant; et (ii) une étape qui consiste à traiter les légumes éventuellement pré-trempés avec un inhibiteur enzymatique.
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L'invention concerne un procédé pour prévenir, atténuer ou ralentir la décoloration de légumes. Ce procédé comprend : (i) une première étape facultative qui consiste à pré-tremper un produit alimentaire de manière séparée, séquentielle ou simultanée dans un chélateur et un antioxydant; et (ii) une étape qui consiste à traiter les légumes éventuellement pré-trempés avec un inhibiteur enzymatique.</description><language>eng ; fre</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>2011</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=20110818&DB=EPODOC&CC=WO&NR=2010139947A3$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20110818&DB=EPODOC&CC=WO&NR=2010139947A3$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>DODD, JEFF</creatorcontrib><title>COMPOSITION</title><description>There is described a method for the prevention, mitigation or slowing of the discolouration of vegetables the method comprising: (i) an optional first step of pre-dipping the produce separately, sequentially or simultaneously in a chelating agent and an antioxidant; and (ii) treating the optionally pre-dipped vegetables with an enzyme inhibitor. L'invention concerne un procédé pour prévenir, atténuer ou ralentir la décoloration de légumes. Ce procédé comprend : (i) une première étape facultative qui consiste à pré-tremper un produit alimentaire de manière séparée, séquentielle ou simultanée dans un chélateur et un antioxydant; et (ii) une étape qui consiste à traiter les légumes éventuellement pré-trempés avec un inhibiteur enzymatique.</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>2011</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZOB29vcN8A_2DPH09-NhYE1LzClO5YXS3AzKbq4hzh66qQX58anFBYnJqXmpJfHh_kYGhgaGxpaWJuaOxsbEqQIA9vQdQg</recordid><startdate>20110818</startdate><enddate>20110818</enddate><creator>DODD, JEFF</creator><scope>EVB</scope></search><sort><creationdate>20110818</creationdate><title>COMPOSITION</title><author>DODD, JEFF</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_WO2010139947A33</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2011</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>DODD, JEFF</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>DODD, JEFF</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>COMPOSITION</title><date>2011-08-18</date><risdate>2011</risdate><abstract>There is described a method for the prevention, mitigation or slowing of the discolouration of vegetables the method comprising: (i) an optional first step of pre-dipping the produce separately, sequentially or simultaneously in a chelating agent and an antioxidant; and (ii) treating the optionally pre-dipped vegetables with an enzyme inhibitor. L'invention concerne un procédé pour prévenir, atténuer ou ralentir la décoloration de légumes. Ce procédé comprend : (i) une première étape facultative qui consiste à pré-tremper un produit alimentaire de manière séparée, séquentielle ou simultanée dans un chélateur et un antioxydant; et (ii) une étape qui consiste à traiter les légumes éventuellement pré-trempés avec un inhibiteur enzymatique.</abstract><oa>free_for_read</oa></addata></record>
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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	COMPOSITION
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