| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2eaa58f9ffe0064c7232713e5c14066d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5eb999e7e9bbbb88c743bbd98bd87e88 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 |
| filingDate |
2002-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9b9ac55dfc192afa4053a51725111d81 |
| publicationDate |
2003-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2003334023-A |
| titleOfInvention |
Method for increasing the amount of polyphenols in raw food ingredients |
| abstract |
[PROBLEMS] To provide a method for increasing the content of polyphenols in a raw food. A method for increasing the amount of polyphenol is characterized in that a raw material containing polyphenol is subjected to heat treatment. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2007254508-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2005030233-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-4484773-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010500016-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2006137133-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-4738410-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2007008978-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-4601570-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2006137133-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010018530-A |
| priorityDate |
2002-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |