Method for enhancing post-processing content of beneficial compounds in beverages naturally containing same

   
   

A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first "pre-soaked." Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing.

Un proceso para realzar el contenido del polyphenolics de bebidas elaboró cerveza de contener polyphenolic, procesó el substrato de la bebida por el substrato del preremojo (granos de café, por ejemplo) antes de asar y entonces apagar el substrato después de procesar con el líquido en el cual el substrato era el primer "pre-empapo'." Las bebidas produjeron del contenido substancialmente creciente tratado del polyphenolics del objeto expuesto del substrato, cuando estaban comparadas al substrato convencionalmente procesado de la bebida del misma naturaleza y proceso.

 
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