| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_136cb56216d220f184305e921e1ac221 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-66
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-41
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-305
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 |
| filingDate |
2004-10-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_faabb0a4469fc335511096916e4cc41b |
| publicationDate |
2005-07-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2005192557-A |
| titleOfInvention |
Peptide browning |
| abstract |
A method for enhancing the nutritional value of a food and a method for preventing browning of a peptide in an acidic environment. A process comprising the step of adding high ester pectin to an acidic environment comprising a peptide. A method for enhancing the nutritional value of a food product comprising the step of adding a peptide to the food product together with high ester pectin (HE pectin). A process for enhancing the palatability of foodstuffs containing peptides, comprising the step of adding high ester pectin to the foodstuff in an acidic environment. A method for preventing browning of a peptide in an acidic environment, comprising a step of contacting the peptide with a high ester pectin (HE pectin). Use of high ester pectin to prevent or retard browning of peptides in an acidic environment. Use of high ester pectin to stabilize (i) stabilize the browning of peptides in an acidic environment and / or (ii) prevent or retard the browning of peptides in an acidic environment. [Selection figure] None |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2011148889-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2011148889-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111248271-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-6095365-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2009189276-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9226522-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016000036-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105394169-A |
| priorityDate |
2003-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |