| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_de2af1c62e3332b6ef43da5d193bca31 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-153
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-01
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-358
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3445
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-15
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-152
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-157
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-276
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-57
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-005
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-10 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-358
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-005
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-01
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3454 |
| filingDate |
2018-04-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a32fe24ed56eb8b53fd0fc20022e0d64
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ef4d76c47dd5444360847766bdc73ec7 |
| publicationDate |
2018-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
AU-2018202550-A1 |
| titleOfInvention |
Method for processing vegetables |
| abstract |
Abstract A M ethod for Processing Vegetable 5 A method for processing vegetables, comprising: i) a dicing step comprising subjecting the vegetable to mechanical size reduction; ii) a softening step comprising heating or freezing the vegetable for a pre-determined period; and iii) a treatment step comprising bringing the softened vegetable product into contact 10 with one or more reactive oxygen species selected from: peroxides and superoxides; wherein the vegetable is in the species Brassica oleracea. |
| priorityDate |
2013-11-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |