http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2000224966-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a684c82c5ad280099c6674e6c0eafc37 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-12 |
| filingDate | 1999-02-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f4cf21a5dff5bab2f04d068f1e99a10f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_42b3b791a353aa3b5b7f1e0b3137fcb7 |
| publicationDate | 2000-08-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2000224966-A |
| titleOfInvention | How to prevent discoloration of peeled potatoes |
| abstract | (57) [Problem] To prevent discoloration of peeled potatoes used for various foods without causing sourness. SOLUTION: A pH adjuster is added to steam when peeling potato epidermis in a steamed state using steam, or a pH adjuster is used when peeling potato epidermis mechanically with a roller or the like. By peeling under running water added, by contacting the pH adjuster when peeling, Without expressing sourness in potatoes, it is possible to suppress the reaction between iron and O-dihydroxyphenol causing discoloration and effectively suppress discoloration of peeled potatoes by both compounds, as a PH regulator Is preferably citric acid or phytic acid, and more preferably contains salts. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2012009314-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011139648-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011139649-A |
| priorityDate | 1999-02-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.