| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e759962aa10be581ae05600019cfadcb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1162d7f20de116b6e6836eb13e5bfaab |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K2236-15
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K2236-19
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K2236-53 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-746
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-74
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-84
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-087
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-72 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-84
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-72 |
| filingDate |
2010-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7ea18a9c95992732a5e82050f50684d2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d6d84f05ea0b1171616a8fb98ad26c0d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c413eb7f15d1b628fc2deb9ae3e7ddf2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2abc2a8e963ad37a73c48f201c3ec735
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e012a447980a67937927c83b60423ed2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9bc1ddae17f5563be42adaf1bb17f5de |
| publicationDate |
2012-06-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
FR-2968171-A1 |
| titleOfInvention |
PROCESS FOR PREPARING NONI JUICE |
| abstract |
The present invention relates to a process for the preparation of noni juice comprising the steps of: a) milling noni fruits when they are in the translucent white ripeness stage to produce a noni fruit puree; b) enzymatically treating said noni fruit puree with an enzyme preparation having at least one pectinase activity and at least one cellulase activity at a content of between 50 to 200 ml or g / ton of noni fruit puree at a temperature of between 20 and 55 ° C for at least 30 minutes; c) removing the pulp and seeds present in noni fruit by pressing said puree leading to a first juice; d) sieving or coarse filtration of said first juice obtained at the end of step c) leading to a second juice; e) microfiltration or tangential ultrafiltration; the present invention also relates to the noni juice obtainable by the process which precedes and as it has an octanoic acid content of less than 200 μg / g of noni juice and a hexanoic acid content of less than 200. μg / g of noni juice. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/FR-3008582-A1 |
| priorityDate |
2010-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |