http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2005520515-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61P3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-16 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-304 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K38-00 |
| filingDate | 2003-03-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2005-07-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2005520515-A |
| titleOfInvention | Selenium yeast products, methods of preparing selenium yeast products, and use of the products to prepare foods, dietary supplements or drugs |
| abstract | A selenium yeast product for use in foods, dietary supplements or pharmaceuticals, comprising a uniform and large amount of organically bound selenium that is easily digestible, wherein the selenium compound content is between 1000 ppm and 1600 ppm The content of 1-selenomethionine in the product always constitutes at least 55% of the total selenium content, and the selenium content of the inorganic selenium compound in the product exceeds 1% of the total selenium content. Not a selenium yeast product. Furthermore, a method for preparing a selenium yeast product for use in foods, dietary supplements or pharmaceuticals, wherein the yeast is cultured under aerobic conditions in a minimal medium, to an extent corresponding to the consumption of the nutrients in the yeast, A method of preparation in which nutrients are added to the yeast during culture; glucose and / or maltose is the only carbon source in the feed medium. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2009534467-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014514277-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015216888-A |
| priorityDate | 2002-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 82.