http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-2611526-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e5a31d29d88179e4188657a305be08f3 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-0016 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B9-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C07D311-62 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07D311-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-28 |
| filingDate | 2006-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_646b239e2cd1cc7dad4d538f309802a0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d4829f9c49662b743a9120204e66dde5 |
| publicationDate | 2007-01-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-2611526-A1 |
| titleOfInvention | Heat-processed products having altered monomer profiles and processes for controlling the epimerization of (-)-epicatechin and (+)-catechin in the products |
| abstract | A method for controlling the epimerization of (-)-epicatechin to (-)-catechin in an epicatechin-containing product, preferably an edible product, or of (+)-catechin to (+)-epicatechin in a catechin-containing product, comprises the step of heating the product at a temperature of up to about 200~ C and at a pH of up to about 8. Under either method, the epimerization may be carried out in an open food processor in a reduced oxygen atmosphere or in a closed food processor. The edible product may be pasteurized, boiled, or sterilized during the epimerization. Epimerization is minimized by lowering the heating temperature, by lowering the pH, and/or by lowering the heating time. Conversely, the epimerization is maximized by increasing the heating temperature, by increasing the pH, and/or by increasing the heating time. The edible product may contain or be a fruit product, a vegetable product, a cereal product, a bean product, a nut product, a spice product, or a botanical product. |
| priorityDate | 2005-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 111.