ES210687A1 - Improvements in the procedure to convert in dry extract all class of fruit and vegetable juices (Machine-translation by Google Translate, not legally binding)
- Google Patents
Improvements in the procedure to convert in dry extract all class of fruit and vegetable juices (Machine-translation by Google Translate, not legally binding)
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Improvements in the procedure to convert all kinds of fruit and vegetable juice into a dry extract essentially characterized by the fact that once the fruits have been washed and disinfected by chemical disinfectants and in sulfation chambers, the fruits are conveniently pressed and the liquid obtained is obtained. Once clarified or filtered under pressure or centrifuged without more or fermented to a suitable degree if it is rich in sugars with the help of some type of cultivated ferments is prepared for drying by adding a stabilizing colloid that facilitates that weighing process and coming liquefaction of the product once in powder. (Machine-translation by Google Translate, not legally binding)
ES210687A1953-07-311953-07-31Improvements in the procedure to convert in dry extract all class of fruit and vegetable juices (Machine-translation by Google Translate, not legally binding)
ExpiredES210687A1
(en)
Improvements in the procedure to convert in dry extract all class of fruit and vegetable juices (Machine-translation by Google Translate, not legally binding)
Improvements in the procedure to convert in dry extract all class of fruit and vegetable juices (Machine-translation by Google Translate, not legally binding)
Improvements in the procedure to convert in dry extract all class of fruit and vegetable juices (Machine-translation by Google Translate, not legally binding)
Improvements in and relating to the production of vegetable juices with simultaneous production of pickled fodder and inoculation material for the preparation of fermented fodder
Improvements in the procedure to convert in dry extract all class of fruit and vegetable juices (Machine-translation by Google Translate, not legally binding)
Improved perfections in the procedures for the obtaining of glucosolid, particularly glucosolid of anthocyanes (Machine-translation by Google Translate, not legally binding)
Perfect procedure for the obtaining of concentrated fruit juices without loss of original flavor (Machine-translation by Google Translate, not legally binding)