PL1968398T3 - Mikrospieniony przecier owocowy lub warzywny i sposób jego wytwarzania - Google Patents
Mikrospieniony przecier owocowy lub warzywny i sposób jego wytwarzaniaInfo
- Publication number
- PL1968398T3 PL1968398T3 PL06807570T PL06807570T PL1968398T3 PL 1968398 T3 PL1968398 T3 PL 1968398T3 PL 06807570 T PL06807570 T PL 06807570T PL 06807570 T PL06807570 T PL 06807570T PL 1968398 T3 PL1968398 T3 PL 1968398T3
- Authority
- PL
- Poland
- Prior art keywords
- preparing same
- vegetable puree
- microfoamed
- microfoamed fruit
- fruit
- Prior art date
Links
- 235000013399 edible fruits Nutrition 0.000 title abstract 3
- 235000013311 vegetables Nutrition 0.000 title abstract 3
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C21/00—Whey; Whey preparations
- A23C21/08—Whey; Whey preparations containing other organic additives, e.g. vegetable or animal products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2270/00—Aspects relating to packaging
- A23C2270/05—Gelled or liquid milk product, e.g. yoghurt, cottage cheese or pudding being one of the separate layers of a multilayered soft or liquid food product
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Dispersion Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Zoology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR0510926A FR2892270B1 (fr) | 2005-10-26 | 2005-10-26 | Puree de fruits ou de legumes microfoisonnee et son procede de preparation |
EP06807570A EP1968398B1 (fr) | 2005-10-26 | 2006-10-26 | Puree de fruits ou de legumes microfoisonnee et son procede de preparation |
PCT/EP2006/067803 WO2007048818A1 (fr) | 2005-10-26 | 2006-10-26 | Puree de fruits ou de legumes microfoisonnee et son procede de preparation |
Publications (1)
Publication Number | Publication Date |
---|---|
PL1968398T3 true PL1968398T3 (pl) | 2011-11-30 |
Family
ID=36717142
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PL06807570T PL1968398T3 (pl) | 2005-10-26 | 2006-10-26 | Mikrospieniony przecier owocowy lub warzywny i sposób jego wytwarzania |
Country Status (10)
Country | Link |
---|---|
US (1) | US8293313B2 (pl) |
EP (1) | EP1968398B1 (pl) |
JP (1) | JP4911173B2 (pl) |
KR (1) | KR20080075116A (pl) |
CN (1) | CN101296624B (pl) |
AT (1) | ATE516713T1 (pl) |
ES (1) | ES2367846T3 (pl) |
FR (1) | FR2892270B1 (pl) |
PL (1) | PL1968398T3 (pl) |
WO (1) | WO2007048818A1 (pl) |
Families Citing this family (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20080305193A1 (en) * | 2007-06-05 | 2008-12-11 | Duprey Jr James R | Cosmetic compositions |
US8192784B2 (en) * | 2008-10-17 | 2012-06-05 | Frito-Lay North America, Inc. | Fruit and vegetable snacks |
WO2010124224A1 (en) * | 2009-04-24 | 2010-10-28 | Nestec S.A. | Shelf-stable fermented dairy products and methods of making same |
EP3060065A1 (en) | 2013-10-23 | 2016-08-31 | Arla Foods amba | High protein denatured whey protein composition, related products, method of production and uses thereof |
SI3071047T2 (sl) | 2013-10-23 | 2023-04-28 | Arla Foods Amba | Kazeinomakropeptid vsebujoči, visokoproteinski denaturirani sirotkini proteinski sestavki, proizvodi, ki jih vsebujejo, in uporabe le-teh |
CA2927685C (en) * | 2013-10-23 | 2022-03-15 | Arla Foods Amba | High protein, fruit flavoured beverage; high protein, fruit and vegetable preparation; and related methods and food products |
KR102027678B1 (ko) * | 2018-02-02 | 2019-10-01 | 광양시 | 청매실 향미제가 첨가된 기능성 향미강화 냉동과일퓨레와, 이의 제조방법 |
KR102027679B1 (ko) * | 2018-02-02 | 2019-10-01 | 광양시 | 황매실 향미제가 첨가된 기능성 향미강화 채소퓨레와, 이의 제조방법 |
US11191289B2 (en) | 2018-04-30 | 2021-12-07 | Kraft Foods Group Brands Llc | Spoonable smoothie and methods of production thereof |
WO2020128083A1 (en) * | 2018-12-21 | 2020-06-25 | Société des Produits Nestlé S.A. | Aerated food products and processes of preparation thereof |
Family Cites Families (52)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2131650A (en) * | 1937-04-16 | 1938-09-27 | Secretary Of Agriculture Of Th | Fruit whip and process for the preparation thereof |
JPS5037741B2 (pl) | 1973-03-10 | 1975-12-04 | ||
GB1459498A (en) | 1974-02-05 | 1976-12-22 | Kobenhavns Pektinfabrik As | Method of preparing a gelled sour milk product |
JPS53145959A (en) * | 1977-05-23 | 1978-12-19 | Asahi Denka Kogyo Kk | Whipped creamy composition |
US4427701A (en) | 1980-11-26 | 1984-01-24 | Landwide Foods, Inc. | Frozen yogurt product |
US4335155A (en) | 1981-03-06 | 1982-06-15 | General Mills, Inc. | Composition for aerated frozen desserts containing fruit puree and method of preparation |
US4368211A (en) | 1981-11-23 | 1983-01-11 | General Mills, Inc. | Composition for aerated frozen desserts containing uncooked fruit puree and method of preparation |
AU3111384A (en) | 1983-08-02 | 1985-02-07 | Battelle Memorial Institute | Mayonnaise foam |
EP0157594A2 (en) | 1984-03-27 | 1985-10-09 | General Foods Corporation | A process for aerating an emulsion |
FR2566515B1 (fr) * | 1984-06-22 | 1987-03-27 | Air Liquide | Procede et installation de refroidissement, au moyen d'un fluide frigorigene d'une poudre |
HU193502B (en) | 1984-06-29 | 1987-10-28 | Istvan Barany | Method for producing easily formable, stable, creamlike fuit and/or vegetable foams |
US4623551A (en) | 1984-07-17 | 1986-11-18 | Battelle Memorial Institute | Method for the fabrication of a cheese foam |
NL8403437A (nl) | 1984-11-09 | 1986-06-02 | Holland Melkunie | Werkwijze en inrichting voor de bereiding van kaas alsmede kaas, verkregen onder toepassing hiervan. |
JPS61185155A (ja) * | 1985-02-14 | 1986-08-18 | Toyo Jozo Co Ltd | 多気泡性食品用組成物 |
JPS6283856A (ja) | 1985-10-09 | 1987-04-17 | Deirii Foods Kk | ホイツプジヤム |
DE3638662A1 (de) | 1985-11-27 | 1987-06-11 | Int Flavors & Fragrances Inc | Verfahren zur herstellung von obst-, gemuese- oder gewuerz-schaumspeisen |
CH666991A5 (fr) | 1986-05-16 | 1988-09-15 | Jacobs Suchard Ag | Produit alimentaire aere a base de lait frais et procede pour sa preparation. |
JPS62275652A (ja) | 1986-05-22 | 1987-11-30 | Kisaku Suzuki | アイスクリ−ム、シヤ−ベツトの製造方法 |
CH669888A5 (pl) | 1986-07-28 | 1989-04-28 | Battelle Memorial Institute | |
JPS6349040A (ja) | 1986-08-20 | 1988-03-01 | Meiji Seika Kaisha Ltd | 低密度油脂性菓子の製造方法 |
JPH0722491B2 (ja) | 1986-12-04 | 1995-03-15 | 旭電化工業株式会社 | 含気油性食品組成物 |
CH669890A5 (pl) | 1986-12-05 | 1989-04-28 | Nutricia Nv | |
GB8706711D0 (en) | 1987-03-20 | 1987-04-23 | Unilever Plc | Edible plastic product |
JPS63251048A (ja) | 1987-04-08 | 1988-10-18 | Kanebo Ltd | テンパリング型多孔質成形チョコレートおよびその製法 |
US4851239A (en) | 1987-09-29 | 1989-07-25 | Kathleen M. Dalziel | Shelf-stable aerosol dispensable yogurt products |
SU1697698A1 (ru) | 1989-03-20 | 1991-12-15 | Краснодарский политехнический институт | Способ приготовлени блочного мусса |
JP3065116B2 (ja) * | 1991-02-25 | 2000-07-12 | 株式会社第一化成 | 透明な乳清タンパク質加工品の製造法 |
CN1038556C (zh) * | 1992-01-15 | 1998-06-03 | 陈立群 | 海藻、蛋白质及蔬菜混合食品的生产方法 |
FR2711041B1 (fr) * | 1993-10-14 | 1995-12-29 | Ponthier Sa | Procédé de fabrication de mousses alimentaires, mousse obtenue par ce procédé, composition pour la fabrication de cette mousse, et procédé de fabrication de cette composition. |
IT1296002B1 (it) | 1995-04-06 | 1999-06-03 | Paolo Bonazelli | Olio extra-vergine di oliva solidificato in modo da ottenere una elevata espansione volumetrica e relativo procedimento produttivo |
NL1001689C2 (nl) | 1995-11-17 | 1997-05-21 | Ver Coop Melkind | Luchtig zuur voedingsmiddel en werkwijze ter bereiding van een dergelijk voedingsmiddel. |
US6248378B1 (en) | 1998-12-16 | 2001-06-19 | Universidad De Sevilla | Enhanced food products |
FR2754431B1 (fr) | 1996-10-11 | 1998-12-11 | Ponthier Sa | Procede de fabrication de mousses alimentaires, mousses obtenues par ce procede, preparations pour la fabrication de ces mousses et procedes de fabrication de ces preparations |
JP2002508238A (ja) | 1997-12-17 | 2002-03-19 | ユニバーシィダッド デ セビリヤ | 流体のエアレーションのためのデバイスおよび方法 |
JP3907302B2 (ja) | 1998-02-17 | 2007-04-18 | 株式会社ファンケル | 野菜ムースベース組成物 |
US6589587B1 (en) | 1998-12-23 | 2003-07-08 | Lipton, Division Of Conopco, Inc. | Pourable water and oil containing emulsions comprising gas bubbles |
GB9914297D0 (en) | 1999-06-19 | 1999-08-18 | Apv Ltd | Confectionery coating |
UA73327C2 (en) | 1999-11-15 | 2005-07-15 | Water and oil emulsion | |
JP3778766B2 (ja) * | 2000-03-24 | 2006-05-24 | 森永乳業株式会社 | 気泡有含焼菓子の製造方法 |
JP2001292695A (ja) * | 2000-04-07 | 2001-10-23 | Asahi Denka Kogyo Kk | 水中油型乳化組成物 |
EP1166655A1 (en) * | 2000-06-19 | 2002-01-02 | Société des Produits Nestlé S.A. | A shelf-stable or chilled foam product and a process for its preparation |
EP1226760A1 (de) | 2001-01-24 | 2002-07-31 | Societe Des Produits Nestle S.A. | Cremiges Nahrungsmittel und Verfahren zu seiner Herstellung |
WO2002060283A2 (en) | 2001-01-30 | 2002-08-08 | Unilever N.V. | Food product comprising protein coated gas microbubbles |
JP4431292B2 (ja) * | 2001-07-05 | 2010-03-10 | 雪印乳業株式会社 | プロセスチーズ及びその製造方法 |
NL1018770C2 (nl) * | 2001-08-16 | 2003-02-24 | Campina Melkunie Bv | Werkwijze voor het bereiden van een eetbaar stabiel schuim, schuim en voedingsmiddel dat het schuim omvat. |
WO2003053174A1 (en) | 2001-12-21 | 2003-07-03 | Unilever N.V. | Protein coated gas microbubbles |
NL1020731C2 (nl) | 2002-05-31 | 2004-01-22 | Campina Bv | Gasbevattend dessertproduct en werkwijze voor het bereiden daarvan. |
EP1369041A1 (en) * | 2002-06-07 | 2003-12-10 | Campina B.V. | Gelatine free dairy dessert |
SE0202118D0 (sv) * | 2002-07-08 | 2002-07-08 | Sudnif S A | Soft-frozen products and method for producing the same |
NL1021834C2 (nl) | 2002-11-04 | 2004-07-01 | Campina Bv | IJsdessertmateriaal en werkwijze voor de bereiding daarvan. |
CN1289010C (zh) * | 2003-07-23 | 2006-12-13 | 东北农业大学 | 营养骨泥蔬菜肉饼的制作方法 |
US20050084578A1 (en) * | 2003-10-16 | 2005-04-21 | Onwulata Charles I. | Food products containing texturized milk proteins |
-
2005
- 2005-10-26 FR FR0510926A patent/FR2892270B1/fr not_active Expired - Fee Related
-
2006
- 2006-10-26 US US12/091,360 patent/US8293313B2/en not_active Expired - Fee Related
- 2006-10-26 ES ES06807570T patent/ES2367846T3/es active Active
- 2006-10-26 EP EP06807570A patent/EP1968398B1/fr not_active Not-in-force
- 2006-10-26 JP JP2008537097A patent/JP4911173B2/ja not_active Expired - Fee Related
- 2006-10-26 AT AT06807570T patent/ATE516713T1/de not_active IP Right Cessation
- 2006-10-26 KR KR1020087011659A patent/KR20080075116A/ko not_active Application Discontinuation
- 2006-10-26 WO PCT/EP2006/067803 patent/WO2007048818A1/fr active Application Filing
- 2006-10-26 PL PL06807570T patent/PL1968398T3/pl unknown
- 2006-10-26 CN CN2006800400101A patent/CN101296624B/zh not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
FR2892270B1 (fr) | 2008-02-01 |
EP1968398B1 (fr) | 2011-07-20 |
ATE516713T1 (de) | 2011-08-15 |
EP1968398A1 (fr) | 2008-09-17 |
JP2009513120A (ja) | 2009-04-02 |
JP4911173B2 (ja) | 2012-04-04 |
US8293313B2 (en) | 2012-10-23 |
KR20080075116A (ko) | 2008-08-14 |
WO2007048818A1 (fr) | 2007-05-03 |
CN101296624A (zh) | 2008-10-29 |
FR2892270A1 (fr) | 2007-04-27 |
CN101296624B (zh) | 2011-11-30 |
ES2367846T3 (es) | 2011-11-10 |
US20080317910A1 (en) | 2008-12-25 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
PL1968398T3 (pl) | Mikrospieniony przecier owocowy lub warzywny i sposób jego wytwarzania | |
WO2008085490A3 (en) | Methods of making high-strength ndga polymerized collagen fibers and related collagen-prep methods, medical devices and constructs | |
MX2007010771A (es) | Anfifilos peptidicos para union a heparina angiogenicos. | |
TW200513214A (en) | Composition for use in biodegradable articles and method of use | |
WO2004046308A3 (en) | Methods and compositions for the preservation of cells, tissues or organs in the vitreous state | |
WO2005011391A3 (en) | Low trans-fatty acid fats and fat compositions and methods of making same | |
WO2006134157A8 (fr) | Produits laitiers frais a pouvoir satietogene a base de fibres hydrosolubles et procedes de preparation | |
WO2010066012A3 (en) | Nutriment containing arabinoxylan and oligosaccharides | |
MX2009012010A (es) | Composiciones de vegetal o fruta aireadas, liofilizadas y metodos para elaboracion de las mismas. | |
AR054610A1 (es) | Composiciones similares a batido que contienen agente de solidificacion y metodo para prepararlas y usarlas | |
WO2006119510A3 (en) | Isoforms of receptor for advanced glycation end products (rage) and methods of identifying and using same | |
WO2006057674A3 (en) | COMPOSITIONS AND METHODS FOR EX VIVO PRESERVATION OF BLOOD VESSELS FOR VASCULAR GRAFTS USING ANALOGUES OF cAMP AND cGMP | |
PL1643833T3 (pl) | Formulacje agrochemiczne | |
BR0314491A (pt) | Composição de polpa de fruta estabilizada, composição de purê estável e método para a fabricação de composição de polpa de fruta estabilizada | |
WO2004107879A3 (en) | High protein and high fiber food products | |
DE602008006436D1 (de) | Kaffeezusammensetzung | |
MX2007012623A (es) | Inulina de cadena larga. | |
WO2006105441A3 (en) | Fiber constructs comprising bioactive materials and process of fiber fabrication | |
MXPA05012074A (es) | Procesos y composiciones para la elaboracion de leche saborizada. | |
MY141743A (en) | 3h-quinazolin-4-one derivatives | |
MX2007015542A (es) | Composiciones y productos alimenticios espesados con acido. | |
TW200626073A (en) | Activated globular protein and its use in edible compositions | |
MX2007007355A (es) | 5-(2,2-dimetil-ciclopropil)-3-metil-pen-2-en nitrilo como fragancia y sabor. | |
HK1063713A1 (en) | Enzyme treated maple syrup, shelf stable, pure maple based products, and blended products | |
MX2022007988A (es) | Formas cristalinas de (s)-1-(1-acriloilpirrolidin-3-il)-3-((3,5-di metoxifenil)etinil)-5-(metilamino)-1h-pirazol-4-carboxamida. |