| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4babcb934343e891d467371a41bc09c3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_03e0f232d967fa9bc98d3fa107893a77
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_553fe4bb2a0167968a674452317c8db9 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-175
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-86 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-00 |
| filingDate |
2005-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0e1cc0166ada85ba9c69373e51f48484
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a4380184fa6dcb51d579a0b3d4d3ea61
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9120653d01f8df9b9e97a32df8993c20 |
| publicationDate |
2007-01-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2007003684-A1 |
| titleOfInvention |
Reduction of non-enzymatic browning in citrus peel 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. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2012045743-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113068779-A |
| priorityDate |
2005-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |