| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a7aff81dfe60a62d23afa795bc94af09 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-42
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-0155 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-42
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-015
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 |
| filingDate |
1999-01-29^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_01a4b7021d1aa7abd0c2434ed6beae4b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3d9c11d9400004d76d658e714c3c406e |
| publicationDate |
2000-11-15^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-1051087-A2 |
| titleOfInvention |
Method for ultra high pressure inactivation of microorganisms in juice products |
| abstract |
Methods for preparing juices having an extended shelf-life without the need for pasteurization are disclosed. Such methods employ ultra high pressure (UHP) to substantially inactivate microorganisms associated with juices. The resulting juice products retain many of the preferred fresh juice characteristics such as taste, nutrition, texture and color, characteristics that may be destroyed or diminished by thermal processing or pasteurization. |
| priorityDate |
1998-01-30^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |