http://rdf.ncbi.nlm.nih.gov/pubchem/patent/FR-3089095-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ebd7e2ca0d456600ff4fdb28a38d32e2 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-11 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-256 |
| filingDate | 2018-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0d736637a6fdfd2983553bfe9d2f7f59 |
| publicationDate | 2020-06-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | FR-3089095-A1 |
| titleOfInvention | Saffron extraction process and associated saffron extract |
| abstract | The present invention relates to a method (100) comprising at least a first extraction step (101) during which saffron flower stigmas are macerated in a liquid so as to obtain a saffron extract. The maceration is carried out under vacuum. The concentration by weight of stigmas in the liquid, the temperature and the duration of the maceration are such that the saffron extract thus obtained comprises a quantity of saffron flavor, and a quantity of saffron aroma, respectively greater than or equal to the amount of saffron flavor and the amount of saffron aroma included in the saffron of the stigmas of the saffron flowers used for the preparation of said extract. Figure for abstract: Fig. 1 |
| priorityDate | 2018-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.