| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1e214cf2ae42227c646a2c7f3c6a4362 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-66
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-46
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-66
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-46
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3526 |
| filingDate |
2007-03-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_813f3c677965ee631022fe05cbe815a4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6f79b544a2700fb71226703cea6289aa
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_35d3e5483db2ae929b2a676159056de3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fd39983be796797efcefb57e8a151f49 |
| publicationDate |
2007-09-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-1832182-A1 |
| titleOfInvention |
Method for improving microbial and flavor stabilities of beverages |
| abstract |
A method for preparing a shelf stable beverage is provided that includes blending ε-poly-L-lysine with a beverage and then pasteurizing at lower temperatures without a need of ultra high temperature treatment. The method is effective for providing a shelf stable beverage with improved microbial stability and better color and flavor quality than beverages processed at ultra high temperatures normally required for shelf stability. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2009074926-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2009037274-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9561168-B2 |
| priorityDate |
2006-03-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |