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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
A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
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Health & Medical Sciences
(AREA)
Nutrition Science
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Life Sciences & Earth Sciences
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Chemical & Material Sciences
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Engineering & Computer Science
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Food Science & Technology
(AREA)
Polymers & Plastics
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Jellies, Jams, And Syrups
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Preparation Of Fruits And Vegetables
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Abstract
Novelty: an industrially-made peach compote prepared with addition of flower honey instead of crystalline sugar is disclosed. Ingredients: Greek Andross peaches, water and Greek flower honey in concentration ranging from 5 to 10 gr in 630 gr of packaged product. Advantages: the organoleptic features of the product are the desired: sweet taste with honey flavor and aroma prevailing; thus, a particular variant of the classic peach compote characterised by clear higher nutritional value is disclosed.
GR20140100667A2014-12-242014-12-24Industrually-prepared peach compote with honey
GR1008753B
(en)
Composition for imparting/enhancing cheese flavor, method for producing composition for imparting/enhancing cheese flavor, method for imparting cheese flavor to foods or enhancing cheese flavor of foods, and method for producing foods with imparted/enhanced cheese flavor
How to improve the residual taste in the mouth of juices How to improve the residual taste in the mouth Of beverage and food and beverage products and food production
How to improve the residual taste in the mouth of juices How to improve the residual taste in the mouth Of beverage and food and beverage products and food production