| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_dcf778105d8a03e7fcab840184b1ab45 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-86
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-175 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-42
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-06 |
| filingDate |
2006-06-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8bfe8bee805285c3d8236b788dec73a0
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5e08fd28f54f6c5190ab24c753ce3059
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6bac5f28e302b3f414afef53ce3d2f90 |
| publicationDate |
2006-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CA-2551439-A1 |
| titleOfInvention |
Reduction of non-enzymatic browning in citrus juice |
| abstract |
The present invention relates to a method for preparing from concentrate citrus peel juice to reduce non-enzymatic browning. More specifically, the invention relates to adding L-cysteine to the peel juice prior to evaporation and/or pasteurization during processing in order to remove bitterants and thereby retard the aggregate of polyphenolic components. By retarding the accumulation of polyphenolics, the invention inhibits the browning of peel juice. |
| priorityDate |
2005-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |