CN107466211A - 用于处理液体蛋白的方法 - Google Patents
用于处理液体蛋白的方法 Download PDFInfo
- Publication number
- CN107466211A CN107466211A CN201680010729.4A CN201680010729A CN107466211A CN 107466211 A CN107466211 A CN 107466211A CN 201680010729 A CN201680010729 A CN 201680010729A CN 107466211 A CN107466211 A CN 107466211A
- Authority
- CN
- China
- Prior art keywords
- liquid
- temperature
- protein
- egg
- shelling
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000007788 liquid Substances 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims abstract description 22
- 238000011282 treatment Methods 0.000 title claims description 13
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 35
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 23
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 23
- 235000013601 eggs Nutrition 0.000 claims abstract description 22
- 235000014103 egg white Nutrition 0.000 claims abstract description 21
- 210000000969 egg white Anatomy 0.000 claims abstract description 21
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 17
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 17
- 238000009928 pasteurization Methods 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000007872 degassing Methods 0.000 claims abstract description 5
- 238000003860 storage Methods 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract 3
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 5
- 238000012937 correction Methods 0.000 claims description 2
- 238000009849 vacuum degassing Methods 0.000 claims 1
- 102000016943 Muramidase Human genes 0.000 description 12
- 108010014251 Muramidase Proteins 0.000 description 12
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 12
- 241000894006 Bacteria Species 0.000 description 11
- 239000004325 lysozyme Substances 0.000 description 11
- 229960000274 lysozyme Drugs 0.000 description 11
- 235000010335 lysozyme Nutrition 0.000 description 11
- 239000000047 product Substances 0.000 description 11
- 108010026206 Conalbumin Proteins 0.000 description 9
- 108010000912 Egg Proteins Proteins 0.000 description 9
- 102000002322 Egg Proteins Human genes 0.000 description 9
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 8
- 230000000694 effects Effects 0.000 description 6
- 230000001717 pathogenic effect Effects 0.000 description 6
- 239000007789 gas Substances 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 241000192125 Firmicutes Species 0.000 description 4
- 241001148470 aerobic bacillus Species 0.000 description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 4
- 244000052616 bacterial pathogen Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 230000002779 inactivation Effects 0.000 description 4
- 230000001965 increasing effect Effects 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 229910052760 oxygen Inorganic materials 0.000 description 4
- 239000001301 oxygen Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 241000607142 Salmonella Species 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 210000002969 egg yolk Anatomy 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000006260 foam Substances 0.000 description 3
- 229910021645 metal ion Inorganic materials 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 238000009448 modified atmosphere packaging Methods 0.000 description 3
- 241000193755 Bacillus cereus Species 0.000 description 2
- 241000195940 Bryophyta Species 0.000 description 2
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 2
- 241000588921 Enterobacteriaceae Species 0.000 description 2
- 241000194032 Enterococcus faecalis Species 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 2
- 238000013459 approach Methods 0.000 description 2
- 238000009455 aseptic packaging Methods 0.000 description 2
- 230000036760 body temperature Effects 0.000 description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 2
- 210000000170 cell membrane Anatomy 0.000 description 2
- 210000002421 cell wall Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 235000013345 egg yolk Nutrition 0.000 description 2
- 230000005684 electric field Effects 0.000 description 2
- 230000012010 growth Effects 0.000 description 2
- 238000009776 industrial production Methods 0.000 description 2
- 229910052748 manganese Inorganic materials 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 230000003641 microbiacidal effect Effects 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 235000011929 mousse Nutrition 0.000 description 2
- 230000003204 osmotic effect Effects 0.000 description 2
- 230000035939 shock Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- 241001660259 Cereus <cactus> Species 0.000 description 1
- 230000005526 G1 to G0 transition Effects 0.000 description 1
- 241000334937 Hypsypops rubicundus Species 0.000 description 1
- 241000192041 Micrococcus Species 0.000 description 1
- 241001354013 Salmonella enterica subsp. enterica serovar Enteritidis Species 0.000 description 1
- 206010057040 Temperature intolerance Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000003698 anagen phase Effects 0.000 description 1
- 235000008452 baby food Nutrition 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000003851 biochemical process Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000030833 cell death Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000003776 cleavage reaction Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 230000034994 death Effects 0.000 description 1
- 230000003412 degenerative effect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000004520 electroporation Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 235000017919 fad diet Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000015219 food category Nutrition 0.000 description 1
- 235000021472 generally recognized as safe Nutrition 0.000 description 1
- 230000008543 heat sensitivity Effects 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 230000007124 immune defense Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 230000002934 lysing effect Effects 0.000 description 1
- 230000002101 lytic effect Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 230000003278 mimic effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 230000004962 physiological condition Effects 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 210000001236 prokaryotic cell Anatomy 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000005974 protein supplement Nutrition 0.000 description 1
- 229940116540 protein supplement Drugs 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 230000007017 scission Effects 0.000 description 1
- 230000009291 secondary effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000014616 translation Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/08—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from eggs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B5/00—Preservation of eggs or egg products
- A23B5/005—Preserving by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B5/00—Preservation of eggs or egg products
- A23B5/005—Preserving by heating
- A23B5/0055—Preserving by heating without the shell
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B5/00—Preservation of eggs or egg products
- A23B5/005—Preserving by heating
- A23B5/01—Preserving by heating by irradiation or electric treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/08—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from eggs
- A23J1/09—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from eggs separating yolks from whites
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ITRA2015A000002 | 2015-02-23 | ||
| ITRA20150002 | 2015-02-23 | ||
| PCT/IB2016/000158 WO2016135547A1 (en) | 2015-02-23 | 2016-02-18 | Process for treatment of white liquid egg |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107466211A true CN107466211A (zh) | 2017-12-12 |
Family
ID=53053013
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201680010729.4A Pending CN107466211A (zh) | 2015-02-23 | 2016-02-18 | 用于处理液体蛋白的方法 |
Country Status (13)
| Country | Link |
|---|---|
| US (1) | US20180027842A1 (enExample) |
| EP (1) | EP3261453B1 (enExample) |
| JP (1) | JP2018505699A (enExample) |
| KR (1) | KR20170120628A (enExample) |
| CN (1) | CN107466211A (enExample) |
| CA (1) | CA2976438A1 (enExample) |
| DK (1) | DK3261453T3 (enExample) |
| ES (1) | ES2700957T3 (enExample) |
| PL (1) | PL3261453T3 (enExample) |
| RU (1) | RU2708916C9 (enExample) |
| SG (1) | SG11201706519UA (enExample) |
| UA (1) | UA121567C2 (enExample) |
| WO (1) | WO2016135547A1 (enExample) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102017003108A1 (de) * | 2017-03-30 | 2018-10-04 | Hosberg Ag | Verfahren zur Behandlung von Frischeiprodukten |
| TWI809450B (zh) * | 2021-07-14 | 2023-07-21 | 勤億蛋品科技股份有限公司 | 液蛋產品製造流程 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3520700A (en) * | 1968-01-02 | 1970-07-14 | Stauffer Chemical Co | Process for the pasteurization of egg whites |
| GB2191077A (en) * | 1986-05-23 | 1987-12-09 | Claudio Fantolino | Procedure and device for the treatment of an egg product, or relative compounds, to prolong the life of such products |
| CN101125004A (zh) * | 2006-08-17 | 2008-02-20 | 大连韩伟食品有限公司 | 耐热蛋黄产品及其生产方法 |
| EP2716162A1 (fr) * | 2012-10-04 | 2014-04-09 | Ovoteam | Procédé de production de blanc d'oeuf liquide |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3404008A (en) * | 1967-10-17 | 1968-10-01 | Ballas Egg Products Corp | Apparatus and process for pasteurizing egg products |
| CA1169287A (en) * | 1979-11-19 | 1984-06-19 | Kroger Co. (The) | Process for lowering the thermogelation temperature on egg albumen |
| SU1750602A1 (ru) * | 1990-03-05 | 1992-07-30 | Научно-производственное объединение птицеперерабатывающей промышленности "Комплекс" | Способ получени белкового продукта из иц |
| JP2883508B2 (ja) * | 1993-04-16 | 1999-04-19 | キユーピー株式会社 | 殻付生卵の製造方法 |
| BE1005856A6 (fr) * | 1993-10-19 | 1994-02-15 | No How Ltd | Systeme de traitement d'oeufs. |
| FR2750574B1 (fr) | 1996-07-04 | 1998-11-13 | Liot R | Procede de traitement de blanc d'oeuf liquide |
| IT1320832B1 (it) * | 2000-11-07 | 2003-12-10 | Egg Plus Engineering Di Fantol | Procedimento e impianto per il trattamento di prodotti di uovo esimili, destinati all'uso alimentare. |
| JP2012110233A (ja) * | 2010-11-19 | 2012-06-14 | Frontier Engineering Co Ltd | 液卵の加熱処理方法および加熱処理装置 |
| FR2972331B1 (fr) * | 2011-03-11 | 2013-04-12 | Commissariat Energie Atomique | Dispositif pour le traitement par champ electrique pulse d'un produit |
-
2016
- 2016-02-18 UA UAA201709062A patent/UA121567C2/uk unknown
- 2016-02-18 CN CN201680010729.4A patent/CN107466211A/zh active Pending
- 2016-02-18 JP JP2017562143A patent/JP2018505699A/ja active Pending
- 2016-02-18 CA CA2976438A patent/CA2976438A1/en not_active Abandoned
- 2016-02-18 PL PL16715861T patent/PL3261453T3/pl unknown
- 2016-02-18 WO PCT/IB2016/000158 patent/WO2016135547A1/en not_active Ceased
- 2016-02-18 DK DK16715861.7T patent/DK3261453T3/en active
- 2016-02-18 SG SG11201706519UA patent/SG11201706519UA/en unknown
- 2016-02-18 KR KR1020177025853A patent/KR20170120628A/ko not_active Withdrawn
- 2016-02-18 ES ES16715861T patent/ES2700957T3/es active Active
- 2016-02-18 RU RU2017132093A patent/RU2708916C9/ru active
- 2016-02-18 EP EP16715861.7A patent/EP3261453B1/en active Active
- 2016-02-18 US US15/552,996 patent/US20180027842A1/en not_active Abandoned
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3520700A (en) * | 1968-01-02 | 1970-07-14 | Stauffer Chemical Co | Process for the pasteurization of egg whites |
| GB2191077A (en) * | 1986-05-23 | 1987-12-09 | Claudio Fantolino | Procedure and device for the treatment of an egg product, or relative compounds, to prolong the life of such products |
| CN101125004A (zh) * | 2006-08-17 | 2008-02-20 | 大连韩伟食品有限公司 | 耐热蛋黄产品及其生产方法 |
| EP2716162A1 (fr) * | 2012-10-04 | 2014-04-09 | Ovoteam | Procédé de production de blanc d'oeuf liquide |
Also Published As
| Publication number | Publication date |
|---|---|
| UA121567C2 (uk) | 2020-06-25 |
| RU2708916C2 (ru) | 2019-12-13 |
| SG11201706519UA (en) | 2017-09-28 |
| KR20170120628A (ko) | 2017-10-31 |
| JP2018505699A (ja) | 2018-03-01 |
| ES2700957T3 (es) | 2019-02-20 |
| RU2017132093A3 (enExample) | 2019-07-17 |
| EP3261453B1 (en) | 2018-10-24 |
| CA2976438A1 (en) | 2016-09-01 |
| EP3261453A1 (en) | 2018-01-03 |
| WO2016135547A1 (en) | 2016-09-01 |
| US20180027842A1 (en) | 2018-02-01 |
| PL3261453T3 (pl) | 2019-04-30 |
| RU2708916C9 (ru) | 2020-02-28 |
| DK3261453T3 (en) | 2018-12-03 |
| RU2017132093A (ru) | 2019-03-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| García-Díez et al. | Use of starter cultures in foods from animal origin to improve their safety | |
| Rolfe et al. | Intrinsic and extrinsic factors affecting microbial growth in food systems | |
| Saucier | Microbial spoilage, quality and safety within the context of meat sustainability | |
| Choi et al. | Comprehensive review of clean‐label antimicrobials used in dairy products | |
| US2776214A (en) | Method of treating egg whites | |
| Pina-Pérez et al. | Cronobacter sakazakii inactivation by microwave processing | |
| Tsegaye et al. | Fate of Escherichia coli O157: H7 during the processing and storage of Ergo and Ayib, traditional Ethiopian dairy products | |
| CN107466211A (zh) | 用于处理液体蛋白的方法 | |
| Gálvez et al. | Application of lactic acid bacteria and their bacteriocins for food biopreservation | |
| Poushi et al. | State-of-the-art in milk processing for improvement of the quality of pasteurized milk and UHT milk | |
| BRPI0707037A2 (pt) | método para fabricar imunoglobulina especìfica em gema de ovo (igy), igy especìfica, gema de ovo contendo igy especìfica, gema de ovo em pó contendo igy especìfica, e composição de aditivo alimentar | |
| CN105918745A (zh) | 一种酪酸杆菌发酵制备发酵型蛋清饮料的方法及其产品 | |
| HK1241226A1 (en) | Process for treatment of white liquid egg | |
| JP2018505699A5 (enExample) | ||
| Zhao et al. | Pulsed electric field processing of protein-based foods | |
| AbdollahI et al. | Behavior of Y ersinia enterocolitica in UF White Cheese: Impact of Different Storage Temperatures on Various Strains | |
| Fernández et al. | Biopreservation of Milk and Dairy Products | |
| Johnson | Control of Clostridium botulinum in foods | |
| Zarei et al. | Susceptibility of M organella morganii to Various Environmental Stresses after Cold and Heat Shock Treatments | |
| Sharma | Indian Based Foodborne Diseases-A Discussion | |
| US20230270138A1 (en) | Method of manufacture and pasteurization of products containing undenatured collagen | |
| Shalini et al. | Microbiological hazards in milk production, processing and products development | |
| Bharti et al. | Bacteriocins as biological components for managing food quality | |
| Choskit et al. | An Overview on Food Spoilage Mechanism and Their Prevention | |
| Santos et al. | Antibacterial activity of the lactoperoxidase system against Aeromonas hydrophila in broth, skim milk and ewes' milk |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| REG | Reference to a national code |
Ref country code: HK Ref legal event code: DE Ref document number: 1241226 Country of ref document: HK |
|
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171212 |
|
| REG | Reference to a national code |
Ref country code: HK Ref legal event code: WD Ref document number: 1241226 Country of ref document: HK |