http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2006141378-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_196b1fa781b1caea2fac6e0334d480b5 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-153 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-16 |
| filingDate | 2004-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_83db6c2551ba99350cc4ab4979cd20b2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ab22ed40a5de1ca669fc92d123ce01fa |
| publicationDate | 2006-06-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2006141378-A |
| titleOfInvention | Method for maintaining freshness of dried vegetables and fruits with oxide film and colloid produced by hydrated iron |
| abstract | The present invention provides a production method that enables the maintenance of freshness of dried papaya over a long period of time. A green papaya is cut, dipped in an aqueous solution containing iron (Fe) having a pH (5.5-7) as a main constituent, and then dried. During this process, a complex of amorphous iron hydrated compounds is formed in the green papaya skin and within the skin, and an inactive iron oxide film is formed on the skin, thereby preventing oxidation and anaerobic bacteria. Functions to suppress propagation and suppress enzyme activity are added. [Selection] Figure 1 |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019013246-A |
| priorityDate | 2004-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 22.