http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2002218919-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c0cf2b07e06a013dd6f93e4608ea2ee4 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B37-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2001-01-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_572116905949d4866916e3a8d73fd33c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_eb9370128e1cea40bf7eacf038a6f7f3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_745a0f0c7844af1864aece27fdfd1867 |
| publicationDate | 2002-08-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2002218919-A |
| titleOfInvention | Method for lowering viscosity of curdlan alkaline aqueous solution, curdlan alkaline aqueous solution and processed food |
| abstract | (57) [Summary] (with correction) [PROBLEMS] To provide a method for reducing the viscosity of an aqueous alkali solution of curdlan. SOLUTION: The method for reducing the viscosity of an aqueous solution of curdlan alkali, which comprises subjecting an aqueous solution of alkali curdlan to ultrasonic treatment. The viscosity of this curdlan alkali aqueous solution (mP a ยท s) and (concentration wt%) are expressed by the formula y <29.5e. 1.45X (where y represents viscosity and x represents concentration). A processed food such as Chinese noodles and Kamaboko is obtained by adding an aqueous solution of curdlan alkali subjected to ultrasonic treatment. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016094586-A |
| priorityDate | 2001-01-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.