知搜-全球专利检索

  1. Login
  2. Sign Up

Search Results

55 records (took 0.021 seconds)

    Process of extracting isothiocyanates
    1.
    发明授权
    Process of extracting isothiocyanates 失效
    提取异硫氰酸酯的方法

    公开(公告)号：US08697150B2

    公开(公告)日：2014-04-15

    申请号：US12750999

    申请日：2010-03-31

    Applicant: Athula Ekanayake ,  Scott Alan Vandiest ,  Jeffrey John Kester ,  Paul Henry Zoutendam ,  Jairus R. D. David

    Inventor： Athula Ekanayake ,  Scott Alan Vandiest ,  Jeffrey John Kester ,  Paul Henry Zoutendam ,  Jairus R. D. David

    IPC: A61K36/31 ,  A01N65/00

    CPC classification number: A61K36/31 ,  C12P11/00 ,  C12P13/00 ,  C12Y302/01147

    Abstract: A process for producing an essential oil. The essential oil can be white mustard essential oil. The white mustard essential oil can include a moisture sensitive isothiocyanate compound. The moisture sensitive isothiocyanate compound can be 4-HBITC. The essential oil can be produced from mustard seed, which can comprise a precursor sinalbin and myrosinase enzyme. The mustard seed can be reduced into a powder. Activation of the myrosinase enzyme by using a water solvent and a promoter to form a slurry can be performed, wherein the myrosinase enzyme catalyzes the production of an essential oil comprising an isothiocyanate from the sinalbin precursor.

    Abstract translation: 一种生产精油的方法。 精油可以是芥末精油。 白芥精油可以包括湿敏性异硫氰酸酯化合物。 水分敏感的异硫氰酸酯化合物可以是4-HBITC。 精油可以由芥子籽生产，其可以包含前体锡胺素和黑芥子酶。 芥菜籽可以还原成粉末。 可以进行使用水溶剂和促进剂来形成浆液来激活黑芥子酶，其中所述黑芥子酶催化从所述西宁酯前体产生包含异硫氰酸酯的精油。

    Method for extracting juice from plant material containing terpene glycosides and compositions containing the same
    6.
    发明授权
    Method for extracting juice from plant material containing terpene glycosides and compositions containing the same 失效
    从含有萜糖苷的植物材料中提取果汁的方法及含有其的组合物的方法

    公开(公告)号：US08449933B2

    公开(公告)日：2013-05-28

    申请号：US10881341

    申请日：2004-06-30

    Applicant: Athula Ekanayake ,  Jeffrey John Kester ,  Jianjun Justin Li

    Inventor： Athula Ekanayake ,  Jeffrey John Kester ,  Jianjun Justin Li

    IPC: A23L1/28

    CPC classification number: A21D2/36 ,  A23L2/60 ,  A23L27/36

    Abstract: Processes for extracting juice from plant material containing terpene glycosides comprising the steps of crushing a plant material comprising terpene glycosides, blanching the crushed plant material in acidified water to obtain a puree, the puree comprising a juice extract and a plant solids residue, separating the juice extract from the plant solids residue, mixing enzymes with the juice extract, and separating the juice extract to obtain a sweet juice.

    Abstract translation: 从含有萜糖苷的植物材料中提取果汁的方法，包括以下步骤：将含有萜烯糖苷的植物材料粉碎，在酸化的水中漂洗破碎的植物材料，得到一种泥浆，该泥浆包含果汁提取物和植物固体残渣， 从植物固体残渣中萃取，将酶与果汁提取物混合，分离出果汁提取物，得到甜汁。

    Acidification and Preservation of Food Products
    8.
    发明申请
    Acidification and Preservation of Food Products 审中-公开
    食品的酸化和保存

    公开(公告)号：US20120003371A1

    公开(公告)日：2012-01-05

    申请号：US12826731

    申请日：2010-06-30

    Applicant: Athula Ekanayake ,  Jeffrey John Kester

    Inventor： Athula Ekanayake ,  Jeffrey John Kester

    IPC: A23L3/34

    CPC classification number: A23B7/10 ,  A23B7/14 ,  A23L3/3526 ,  A23V2002/00 ,  Y02A40/943 ,  A23V2250/042 ,  A23V2250/04 ,  A23V2200/10

    Abstract: A process for acidifying and preserving a food product. The process can include providing a food product having an initial pH, acidifying the food product to a final pH to produce an acidified food product, treating the acidified food product with a preservative composition comprising a moisture sensitive isothiocyanate compound, wherein the acidifying and treating produce an acidified and preserved food product.

    Abstract translation: 一种酸化和保存食品的方法。 该方法可以包括提供具有初始pH的食品，将食品酸化至最终pH以产生酸化的食品，用包含湿敏性异硫氰酸酯化合物的防腐剂组合物处理酸化的食品，其中酸化和处理产物 酸化和保存的食品。

    Acidification of Food Products
    9.
    发明申请
    Acidification of Food Products 审中-公开
    食品酸化

    公开(公告)号：US20120003369A1

    公开(公告)日：2012-01-05

    申请号：US12826728

    申请日：2010-06-30

    Applicant: Athula Ekanayake ,  Jeffrey John Kester

    Inventor： Athula Ekanayake ,  Jeffrey John Kester

    IPC: A23L3/34

    CPC classification number: A23B7/10 ,  A23L3/3508 ,  A23V2002/00 ,  A23V2250/042 ,  A23V2250/04 ,  A23V2200/10

    Abstract: A process for acidifying a food product. The process can include providing a food product having an initial pH, adding a first acid to the food product so as to adjust the initial pH of the food product to an intermediate pH of the food product, adding a second acid to the food product so as to adjust the intermediate pH of the food product to a final pH of the food product, wherein an acidified food product having the final p is produced.

    Abstract translation: 一种酸化食品的方法。 该方法可以包括提供具有初始pH的食品，向食品中加入第一种酸，以便将食品的初始pH调节至食品的中间pH，向食品中加入第二种酸 以便将食品的中间pH调节至食品的最终pH，其中产生具有最终p的酸化食品。

Patent Agency Ranking