Abstract
The invention provides a method of treating a food, beverage or cosmetic to inhibit microbial or cellular growth, comprising subjecting the substance to low frequency ultrasound under elevated gas pressure at between 10 and 100 bar, more typically 20 and 500 bar.
Original language | English |
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Patent number | WO 2015/052506 A1 |
Publication status | Published - 16 Apr 2015 |
Bibliographical note
The full text is not available on the repository, but can be found here:http://gb.espacenet.com/publicationDetails/biblio?DB=EPODOC&II=0&ND=3&adjacent=true&locale=en_EP&FT=D&date=20150416&CC=WO&NR=2015052506A1&KC=A1
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Profiles
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Narinder Bains
- Institute for Future Transport and Cities - Project Manager-Functional Materials
Person: Professional Services