http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-915429-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1af18c85fa3bb3330b480474f8be1d8b |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-06 |
| filingDate | 1959-07-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1963-01-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | GB-915429-A |
| titleOfInvention | Improvements in canning processes |
| abstract | The colour of canned green vegetables, e.g. peas, beans, is preserved by blanching the vegetables with a solution of a calcium salt, e.g. chloride, glutamate, lysinate or glycinate, adjusted in pH to 7.5 to 9.0, e.g. by adding hydrochloric acid and/or calcium hydroxide, and then canning the vegetables in an alkaline solution which is preferably sufficiently alkaline to have a pH after canning of from 8.5 to 9.7, and which comprises potassium or sodium hydroxide and small amounts of a reducing agent, e.g. an alkali metal or alkaline earth metal salt of ascorbic, phosphorous or sulphurous acid, and a buffering agent, e.g. a dibasic alkali metal or alkaline earth metal salt of glutamic acid, aspartic acid, glycine, lysine or methionine. The blanching solution preferably contains 0.01% to 0.1% by weight of calcium sulphite. Specification 772,062 is referred to. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-2520486-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-2520486-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10194671-B2 |
| priorityDate | 1959-07-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 49.