http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2003339325-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fbcb62d192fe863cdc3c9e05ac69b152 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-305 |
| filingDate | 2002-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_84569b157bc0ee99141702b9d3103d31 |
| publicationDate | 2003-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2003339325-A |
| titleOfInvention | How to improve protein quality |
| abstract | (57) [Summary] (with correction) [PROBLEMS] Free radicals and radicals derived from functional groups such as quinones or ketones of proteins gradually and naturally disappear under a normal environment for a long period of time. An object of the present invention is to find a method for maintaining the taste and flavor of a food or a material without reducing radicals contained in the food. SOLUTION: It has been found that in a protein kept at a predetermined temperature after irradiation with an electron beam, radicals present in the protein are maintained. Therefore, by irradiating a protein with an electron beam and then maintaining the protein at a temperature capable of maintaining the radicals present in the protein, a method for improving the quality of proteins capable of maintaining the radicals in the protein is provided. . Also provided are proteins treated by this method and products containing the proteins. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115316657-A |
| priorityDate | 2002-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 104.