Title:
COMPOSITION
Document Type and Number:
WIPO Patent Application WO/2010/139946
Kind Code:
A3
Abstract:
There is described a method for the prevention, mitigation or slowing of the discolouration of produce (fruit) the method comprising: (i) an optional first step of pre-dipping the produce in a chelating agent; and (ii) treating the optionally pre-dipped produce with an enzyme inhibitor.
Inventors:
DODD JEFF (GB)
Application Number:
PCT/GB2010/001081
Publication Date:
March 03, 2011
Filing Date:
June 01, 2010
Export Citation:
Assignee:
NATURAL BIOTECHNOLOGY SPRL (BE)
DODD JEFF (GB)
DODD JEFF (GB)
International Classes:
A23B7/10; A23L19/00; A23B7/154; A23L3/3463; A23L3/3508; A23L3/3562
Domestic Patent References:
| WO1999037172A1 | 1999-07-29 | |||
| WO1996001566A1 | 1996-01-25 | |||
| WO2003011058A1 | 2003-02-13 |
Foreign References:
| EP0903083A2 | 1999-03-24 | |||
| US5055313A | 1991-10-08 | |||
| US5645880A | 1997-07-08 | |||
| EP0423470A1 | 1991-04-24 | |||
| US5376391A | 1994-12-27 | |||
| JP2006304790A | 2006-11-09 | |||
| GB1158571A | 1969-07-16 |
Other References:
SAPERS G M ET AL: "heated ascorbic/citric acid solution as browning inhibitor for pre-peeled potatoes", JOURNAL OF FOOD SCIENCE, WILEY-BLACKWELL PUBLISHING, INC, US, vol. 60, no. 4, 1 January 1995 (1995-01-01), pages 762 - 766, XP002094913, ISSN: 0022-1147, DOI: DOI:10.1111/J.1365-2621.1995.TB06223.X
Attorney, Agent or Firm:
GILHOLM, Stephen, Philip (Buzzard OfficeThe Hawk Creative Business Park,Easingwold, York YO61 3FE, GB)
Download PDF: