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Use of lactic bacteria for preserving the flavanols of a food product and preventing the browning of wine

Other TitlesUso de bacterias lácticas para conservar los flavanoles de un producto alimenticio y prevenir el pardeamlento del vino
AuthorsLópez de Felipe, Félix ; Muñoz, Rosario ; Curiel, José Antonio
Issue Date8-Dec-2011
CitationWO2011151494 A1
Abstract[EN] The invention relates to the use of at least one lactic bacterium of the GRAS (Generally Regarded As SaJe) standard, for preserving a larger quantity of flavanols, preferably (+ )-catechin and/or (-)-epicatechin, in at least one food product, and also to reduce the browning of at least one type of wine compared to a control, said wine preferably being white wine.
[ES] La presente invención se refiere al uso de al menos una bacteria láctica de grado GRAS (Generally Regarded As Saje) para conservar mayor cantidad de flavanoles, preferiblemente (+)-catequina y/o (-)-epicatequina, en al menos un producto alimenticio así como también para disminuir el pardeamiento de al menos un tipo de vino, con respecto a un control, donde preferiblemente dicho vino es blanco.
Appears in Collections:(IFI) Patentes
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