Process for Treating Vegetable Material with an Enzyme

• Main Authors: KALUM LISBETH, HENDRIKSEN HANNE VANG
• Format: Patent
• Language: English
• Published: 14.04.2016
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The enzymatic effect on an intracellular substrate present in vegetable cells with a membrane can be increased by pre-treating the vegetable material with a pulsed electric field.