ES2063497T3 - Composiciones y metodos para inhibir el pardeamiento en alimentos. - Google Patents
Composiciones y metodos para inhibir el pardeamiento en alimentos.Info
- Publication number
- ES2063497T3 ES2063497T3 ES91904487T ES91904487T ES2063497T3 ES 2063497 T3 ES2063497 T3 ES 2063497T3 ES 91904487 T ES91904487 T ES 91904487T ES 91904487 T ES91904487 T ES 91904487T ES 2063497 T3 ES2063497 T3 ES 2063497T3
- Authority
- ES
- Spain
- Prior art keywords
- methods
- compositions
- browning
- food
- inhibit browning
- 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.)
- Expired - Lifetime
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3553—Organic compounds containing phosphorus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3526—Organic compounds containing nitrogen
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
- C07C235/00—Carboxylic acid amides, the carbon skeleton of the acid part being further substituted by oxygen atoms
- C07C235/02—Carboxylic acid amides, the carbon skeleton of the acid part being further substituted by oxygen atoms having carbon atoms of carboxamide groups bound to acyclic carbon atoms and singly-bound oxygen atoms bound to the same carbon skeleton
- C07C235/32—Carboxylic acid amides, the carbon skeleton of the acid part being further substituted by oxygen atoms having carbon atoms of carboxamide groups bound to acyclic carbon atoms and singly-bound oxygen atoms bound to the same carbon skeleton the carbon skeleton containing six-membered aromatic rings
- C07C235/38—Carboxylic acid amides, the carbon skeleton of the acid part being further substituted by oxygen atoms having carbon atoms of carboxamide groups bound to acyclic carbon atoms and singly-bound oxygen atoms bound to the same carbon skeleton the carbon skeleton containing six-membered aromatic rings having the nitrogen atom of at least one of the carboxamide groups bound to a carbon atom of a six-membered aromatic ring
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
- C07C39/00—Compounds having at least one hydroxy or O-metal group bound to a carbon atom of a six-membered aromatic ring
- C07C39/02—Compounds having at least one hydroxy or O-metal group bound to a carbon atom of a six-membered aromatic ring monocyclic with no unsaturation outside the aromatic ring
- C07C39/08—Dihydroxy benzenes; Alkylated derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
- C07C39/00—Compounds having at least one hydroxy or O-metal group bound to a carbon atom of a six-membered aromatic ring
- C07C39/12—Compounds having at least one hydroxy or O-metal group bound to a carbon atom of a six-membered aromatic ring polycyclic with no unsaturation outside the aromatic rings
- C07C39/15—Compounds having at least one hydroxy or O-metal group bound to a carbon atom of a six-membered aromatic ring polycyclic with no unsaturation outside the aromatic rings with all hydroxy groups on non-condensed rings, e.g. phenylphenol
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
- C07C39/00—Compounds having at least one hydroxy or O-metal group bound to a carbon atom of a six-membered aromatic ring
- C07C39/18—Compounds having at least one hydroxy or O-metal group bound to a carbon atom of a six-membered aromatic ring monocyclic with unsaturation outside the aromatic ring
- C07C39/19—Compounds having at least one hydroxy or O-metal group bound to a carbon atom of a six-membered aromatic ring monocyclic with unsaturation outside the aromatic ring containing carbon-to-carbon double bonds but no carbon-to-carbon triple bonds
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
- C07C59/00—Compounds having carboxyl groups bound to acyclic carbon atoms and containing any of the groups OH, O—metal, —CHO, keto, ether, groups, groups, or groups
- C07C59/40—Unsaturated compounds
- C07C59/42—Unsaturated compounds containing hydroxy or O-metal groups
- C07C59/52—Unsaturated compounds containing hydroxy or O-metal groups a hydroxy or O-metal group being bound to a carbon atom of a six-membered aromatic ring
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Treatment And Processing Of Natural Fur Or Leather (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
Abstract
SE DESCRIBEN COMPOSICIONES QUE PUEDEN EVITAR EL OSCURECIMIENTO POR OXIDACION DE ALIMENTOS Y BEBIDAS Y METODOS PARA SU PRODUCCION. LOS COMPUESTOS INHIBEN EL AMORENAMIENTO ENZIMATICO DE ALIMENTOS Y BEBIDAS SUSCEPTIBLES AL AMORENAMIENTO, COMO GAMBAS, MANZANAS, ZUMOS DE FRUTAS Y VINOS. SE DESCRIBEN METODOS PARA PRODUCIR LOS COMPUESTOS Y METODOS PARA INHIBIR EL AMORENAMIENTO UTILIZANDO LA COMPOSICION.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US47515090A | 1990-02-05 | 1990-02-05 | |
US07/537,361 US5059438A (en) | 1990-02-05 | 1990-06-13 | Compositions and methods for inhibiting browning in foods using resorcinol derivatives |
Publications (1)
Publication Number | Publication Date |
---|---|
ES2063497T3 true ES2063497T3 (es) | 1995-01-01 |
Family
ID=27044696
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES91904487T Expired - Lifetime ES2063497T3 (es) | 1990-02-05 | 1991-01-30 | Composiciones y metodos para inhibir el pardeamiento en alimentos. |
Country Status (10)
Country | Link |
---|---|
US (2) | US5059438A (es) |
EP (1) | EP0514467B1 (es) |
JP (3) | JP3093788B2 (es) |
AT (1) | ATE109626T1 (es) |
AU (1) | AU7321291A (es) |
CA (1) | CA2074352C (es) |
DE (1) | DE69103406T2 (es) |
DK (1) | DK0514467T3 (es) |
ES (1) | ES2063497T3 (es) |
WO (1) | WO1991011119A1 (es) |
Families Citing this family (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5059438A (en) * | 1990-02-05 | 1991-10-22 | Enzytech, Inc. | Compositions and methods for inhibiting browning in foods using resorcinol derivatives |
US5202141A (en) | 1990-02-05 | 1993-04-13 | Mcevily Arthur J | Compositions and methods for inhibiting browning in foods and beverages |
JPH05167472A (ja) * | 1991-12-12 | 1993-07-02 | Matsushita Electric Ind Co Ltd | 移動体識別用応答装置 |
US6160204A (en) * | 1992-01-31 | 2000-12-12 | Cornell Research Foundation, Inc. | Polyphenol oxidase cDNA |
US6054160A (en) * | 1997-07-14 | 2000-04-25 | Epl Technologies, Inc. | Compositions and processes for maintaining the fresh sensory attributes of freshly-cut apples |
BR9803596A (pt) * | 1997-09-23 | 2000-04-25 | Pfizer Prod Inc | Derivados do resorcinol. |
US6828460B2 (en) | 1999-03-22 | 2004-12-07 | Pfizer Inc. | Resorcinol derivatives |
US6878381B2 (en) | 1999-03-22 | 2005-04-12 | Pfizer, Inc | Resorcinol composition |
US6428461B1 (en) | 2001-04-24 | 2002-08-06 | Kraft Foods Holdings, Inc. | Method for inhibiting oxidation of polyunsaturated lipids |
US20040028786A1 (en) * | 2001-07-03 | 2004-02-12 | Tomoko Tani | Methods of freezing and thawing food, method of freezing, thawing, and cooking foods, devices for freezing and thawing food, device of freezing, thawing, and cooking food, and frozen food |
US20030203082A1 (en) * | 2002-04-30 | 2003-10-30 | Givaudan Sa | Inhibition of non-enzymatic browning |
JP4552459B2 (ja) * | 2003-02-28 | 2010-09-29 | チッソ株式会社 | ポリアミン−ポリフェノールハイブリッド及びラジカル消去剤 |
ES2664268T3 (es) * | 2009-10-09 | 2018-04-18 | Henkel Ag & Co. Kgaa | Un agente de curado latente y composiciones epoxi que contienen el mismo |
CN102669263B (zh) * | 2012-06-01 | 2013-08-21 | 新疆农业大学 | 一种提高赛买提杏常温保鲜效果的方法 |
CN115466194B (zh) * | 2022-09-14 | 2023-08-04 | 江苏省农业科学院 | 一种溶杆菌来源的嗜铁素及其制备方法 |
Family Cites Families (19)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DD77988A (es) * | ||||
US3305366A (en) * | 1963-03-25 | 1967-02-21 | Stauffer Chemical Co | Color and fermentation stabilization of fresh fruits |
US3337348A (en) * | 1966-04-20 | 1967-08-22 | Gen Foods Corp | Process for preventing chemical browning in moist and dry food material |
FR2137541B1 (es) * | 1971-05-07 | 1974-12-20 | Alsina Luis | |
US3754938A (en) * | 1971-05-26 | 1973-08-28 | Us Agriculture | Preservation of apple slices with a solution consisting of ascorbic acid calcium chloride and sodium bicarbonate |
ES414753A1 (es) * | 1973-05-14 | 1976-05-01 | Gutix Sa | Procedimiento para la produccion de composiciones utiles enla conservacion de crustaceos evitando la llamada melanosis. |
DE2721398A1 (de) * | 1976-05-19 | 1977-12-01 | Ciba Geigy Ag | Alkylphenol-stabilisatoren |
DE3521558A1 (de) * | 1985-06-15 | 1986-12-18 | Basf Ag, 6700 Ludwigshafen | 3-t-butyl-4-hydroxiphenylpropionsaeureaminoalkylamidderivate und damit stabilisiertes organisches material |
GB8624100D0 (en) * | 1986-10-08 | 1986-11-12 | Univ Waterloo | Control of senescence in fruits &c |
US4818549A (en) * | 1986-12-05 | 1989-04-04 | Pepperidge Farm, Incorporated | Preservative method and preserved fruit or vegetable product, using citric acid, sodium and calcium chloride-containing preservative composition |
US4857344A (en) * | 1986-12-31 | 1989-08-15 | Del Monte Corporation | Method for treating pineapple to inhibit browning |
US4900564A (en) * | 1987-07-01 | 1990-02-13 | Cornell Research Foundation, Inc. | Stabilization of wine with honey and SO2 |
US4801749A (en) * | 1987-08-12 | 1989-01-31 | Pennwalt Corporation | Phenolic antioxidant hydrazides |
US4814192A (en) * | 1987-11-18 | 1989-03-21 | The United States Of America As Represented By The Secretary Of Agriculture | Process for preserving raw fruits and vegetables using ascorbic acid esters |
JPH0651619B2 (ja) * | 1988-05-09 | 1994-07-06 | 株式会社クラレ | 美白剤 |
WO1989011227A1 (en) * | 1988-05-20 | 1989-11-30 | Regents Of The University Of Minnesota | Inhibition of enzymatic browning |
GB8820442D0 (en) * | 1988-08-30 | 1988-09-28 | Usherwood P N R | Therapeutic polyamine amides |
US4981708A (en) * | 1989-10-02 | 1991-01-01 | Enzytech, Inc. | Method of preventing browning in foods utilizing protease free latex extracts particularly from figs |
US5059438A (en) * | 1990-02-05 | 1991-10-22 | Enzytech, Inc. | Compositions and methods for inhibiting browning in foods using resorcinol derivatives |
-
1990
- 1990-06-13 US US07/537,361 patent/US5059438A/en not_active Expired - Lifetime
-
1991
- 1991-01-30 CA CA002074352A patent/CA2074352C/en not_active Expired - Lifetime
- 1991-01-30 WO PCT/US1991/000625 patent/WO1991011119A1/en active IP Right Grant
- 1991-01-30 DE DE69103406T patent/DE69103406T2/de not_active Expired - Fee Related
- 1991-01-30 DK DK91904487.5T patent/DK0514467T3/da active
- 1991-01-30 ES ES91904487T patent/ES2063497T3/es not_active Expired - Lifetime
- 1991-01-30 EP EP91904487A patent/EP0514467B1/en not_active Expired - Lifetime
- 1991-01-30 JP JP03504881A patent/JP3093788B2/ja not_active Expired - Fee Related
- 1991-01-30 AU AU73212/91A patent/AU7321291A/en not_active Abandoned
- 1991-01-30 AT AT91904487T patent/ATE109626T1/de not_active IP Right Cessation
- 1991-10-21 US US07/780,721 patent/US5304679A/en not_active Expired - Lifetime
-
2000
- 2000-02-28 JP JP2000050670A patent/JP2000247937A/ja active Pending
- 2000-10-26 JP JP2000327299A patent/JP3582717B2/ja not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
DE69103406D1 (de) | 1994-09-15 |
WO1991011119A1 (en) | 1991-08-08 |
EP0514467A1 (en) | 1992-11-25 |
EP0514467B1 (en) | 1994-08-10 |
DK0514467T3 (da) | 1995-01-02 |
JP2000247937A (ja) | 2000-09-12 |
DE69103406T2 (de) | 1995-04-20 |
US5059438A (en) | 1991-10-22 |
CA2074352C (en) | 2002-09-17 |
US5304679A (en) | 1994-04-19 |
JPH05508533A (ja) | 1993-12-02 |
ATE109626T1 (de) | 1994-08-15 |
JP3582717B2 (ja) | 2004-10-27 |
CA2074352A1 (en) | 1991-08-06 |
AU7321291A (en) | 1991-08-21 |
JP3093788B2 (ja) | 2000-10-03 |
JP2001169763A (ja) | 2001-06-26 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
FG2A | Definitive protection |
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