| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ec606c1da6025c24fbab55f50d160e8d |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y10S435-885 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C15-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-25 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C15-12 |
| filingDate |
1980-06-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ebc7035ff6e709116f6f50a906d9bad1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6c1f2859ea9fbe2d634dff47b51dcd30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0be8b584d343944da835508133674988 |
| publicationDate |
1981-01-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
FR-2459007-A1 |
| titleOfInvention |
DISTILLATE CONTAINING DIACETYL FOR USE IN FOOD SEEDS, AND ITS PREPARATION FROM A BACTERIAL CULTURE |
| abstract |
AN AROMATIC DISTILLATE OF A BACTERIAL CULTURE CONTAINING A-ACETOLACTIC ACID IS PREPARED BY ACIDIFYING BACTERIAL CULTURE TO A PH OF 3 TO 4 AND SUBJECTING IT TO DISTILLATION BY WATER VAPOR DRIVE IN THE PRESENCE OF D 'OXYGEN TO CAUSE OXIDATION OF A-ACETOLACTIC ACID TO DIACETYL. WHEN 10 OF THE CULTURE IS HUNTED, THE YIELD IS 85 DIACETYL. THE DISTILLATE SO PREPARED IS USED FOR THE FLAVORING OF FOOD FATS. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/FR-2547989-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0247646-A1 |
| priorityDate |
1979-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |