Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5c7eff56e600a3f09cee5088507f8b52 |
classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K47-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-66 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-175 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-185 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K31-195 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 |
filingDate |
2006-04-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a9a0bc5abbc982fa15418d8a01697eec http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e99c5599eba2b9d0a6f3ab50d6962dce http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_82b758fe0b1e36763015765015ba35d2 |
publicationDate |
2008-01-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
EP-1878350-A1 |
titleOfInvention |
Water-containing food |
abstract |
[Problem] Providing a hydrated food which contains theanine and in which theanine content can stably be maintained even when the hydrated food is preserved for a long period of time and the taste threshold of the food can be improved and the peculiar taste can be flavored. n [Overcoming means] The problem can be overcome by a hydrated food containing theanine and pyroglutamic acid. In this case, it is preferable that pH ranges from about 2.8 to about 7.5. Furthermore, it is preferable that a content of pyroglutamic acid ranges from about 1 % to about 20 % relative to a content of theanine. |
isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9395374-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9410964-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10160992-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9085796-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2277050-B2 |
priorityDate |
2005-04-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |