| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7d4d417651d72b8a8efb2c9c9bf63bd1 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C07C331-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B9-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C07C331-24
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P11-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P7-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P13-00 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P11-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07C331-28
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B9-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07C331-24
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07C331-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P7-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-007
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
| filingDate |
2004-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f5086112c02e42c0e9ebf8d5cf98bab8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3e5ab0725a7abb5c07855eda33bf0a6d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_878345bbb109df2200204d519fc1b007
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4f894e4e3f7a179c5e4b14d5eff73fc6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_46789d17972b919d2177b8d421927f31 |
| publicationDate |
2005-03-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2005052139-A |
| titleOfInvention |
Fractionation of allyl isothiocyanate and parahydroxybenzyl isothiocyanate from mustard |
| abstract |
PROBLEM TO BE SOLVED: To separate and produce allyl isothiocyanate and parahydroxybenzyl isothionate from yellow mustard seeds or oriental mustard seeds. A process for producing these fractions from mustard seed ingredients is disclosed. The mustard seed raw material is finely divided with water to obtain an activated suspension for the myrosinase enzyme to hydrolyze and alter the glycosinolate in the seed raw material to isothiocyanate. It is crushed. The remaining suspension is then sterilized and processed conventionally to obtain an improved final mustard product. [Selection figure] None |
| priorityDate |
2003-08-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |