(12) United States Patent Mayer-miebach Et Al., " Thermal Processing of Carrots: Lycopene Stability and Isomerisation with Regard to Antioxidant Potential, " Food * Cited by Examiner

نویسنده

  • Keith Robinson
چکیده

Chen et al (Plant Cell Rep. 20: 929-935, 2002).* Texas Agricultural Experiment Station (Plant Variety Protection Cer ti?cate No. 9900093, ‘BetaKing’ carrot, Mar. 23, 2001).* Response to Of?ce Action regarding U.S. Appl. No. 11/874,629, dated April 14, 2011. Plant Variety Breeder’s Certi?cate, for Carrot (Daucus carota) Vari ety Nutri-Red, dated Apr. 28, 2006, France. Plant Variety Breeder’s Certi?cate, for Carrot (Daucus carota) Vari ety Nutri-Red, dated Apr. 28, 2006, France, (English). Plant Variety Breeder’s Certi?cate No. 1780, for Carrot (Daucus carota) Variety Nutri-Red, dated Nov. 25, 2003, Belgium. Plant Variety Breeder’s Certi?cate No. 1780, for Carrot (Daucus carota) Variety Nutri-Red, dated Nov. 25, 2003, Belgium, (English). Certi?cate of Plant Variety Protection Grant No. 03182, for Carrot (Daucus carota) Variety Nutri-Red, dated Dec. 10, 2002, Austria. Certi?cate of Plant Variety Protection Grant No. 03182, for Carrot (Daucus carota) Variety Nutri-Red, dated Dec. 10, 2002, Austria, (English). Plant Breeders’ Certi?cate No. 7425 for Carrot (Daucus carota) Variety Nutri-Red, dated Nov. 1, 2002, Great Britain. U.S. Appplication for Plant Variety Protection, for Carrot (Daucus carota) Variety RF 71-4911A, dated Jun. 4, 2008. Of?ce Action regarding U.S. Appl. No. 11/874,629, dated Oct. 14, 2010. Mayer-Miebach et al., “Thermal processing of carrots: Lycopene stability and isomerisation with regard to antioxidant potential,” Food Research International 38: 1103-1 108, 2005. Smith, 2001 grant project ?nal report, Department of Agriculture, Trade and consumer Protection, Division of Agriculture Develop ment, pp. 1-10, 2002. Stein et al., “Some remarks on carrot breeding (Daucus carota sativus Hoffm.),” Plant Breeding 114: 1-1 1, 1995. Of?ce Action regarding U.S. Appl. No. 11/874,629, dated Nov. 10, 201 1.

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

Isomerisation and degradation of lycopene during heat processing in simulated food system

The degradation and/or isomerisation of lycopene have an important influence on its bioavailability and bioactivities. Existing studies have shown that the configuration profiles and stability of lycopene will be changed because of heat processing, but the relationship between the structure conversion of lycopene and the intensity of heat treatment is yet to be further studied. To simplify the ...

متن کامل

Isomerisation and degradation of lycopene during heat processing in simulated food system

The degradation and/or isomerisation of lycopene have an important influence on its bioavailability and bioactivities. Existing studies have shown that the configuration profiles and stability of lycopene will be changed because of heat processing, but the relationship between the structure conversion of lycopene and the intensity of heat treatment is yet to be further studied. To simplify the ...

متن کامل

(12) United States Patent Case-based Framework for Collaborative Semantic Search * Cited by Examiner

6,876,998 B2 * 4/2005 Evans ................................. .. 1/1 7,761,480 B2 * 7/2010 Toledano et a1. .. 707/804 7,818,313 B1* 10/2010 TsimelZon et a1. 707/718 8,131,540 B2 * 3/2012 Marchisio et a1. 704/9 2004/0034632 A1* 2/2004 Carmel et a1. 707/5 2005/0033711 A1* 2/2005 Horvitz et a1. . 706/5

متن کامل

Evaluation of Nutritional and Physical Properties of Watermelon Juice during the Thermal Processing by Using Alumina Nano-fluid in a Shell and Tube Heat Exchanger

Background and Objectives: Thermal processing is an effective method in preventing microbial spoilage but high heat transfer in a long time process that leads to quality loss and increased energy consumption. Also it is important to consider sensitive nature of food products during the thermal processing. Due to the nano-fluids' unique thermo–physical properties compared with the conventional f...

متن کامل

Advantages of thermal stability of virgin olive oil over canola and frying oil

The aim of this study is to evaluate the effects of thermal processing of virgin olive oil, canola and frying oil on chemical oxidative indices (peroxide, p-anisidin value and oxidative stability), acid value and fatty acid compositions. The oil samples were exposed to heat treatment at 180 °C and qualitative parameters were determined at 0, 60, and 90 min after thermal processing. The...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

عنوان ژورنال:

دوره   شماره 

صفحات  -

تاریخ انتشار 2013