http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011152058-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b054ffd9cc8c13a60eb6d74d4fe9b8ff |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-28 |
| filingDate | 2010-01-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b1f7ca0744eba81cd13344620862065c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_be0e3e26cedb795c7995413ed5ded52f |
| publicationDate | 2011-08-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2011152058-A |
| titleOfInvention | Method for modifying yeast extract |
| abstract | The present invention provides a method for reducing unnecessary components in a yeast extract, particularly a method for reducing the content of thiamine involved in browning and off-flavor generation, and a yeast extract modified by the method. [MEANS FOR SOLVING PROBLEMS] A method for modifying a yeast extract, characterized by reducing the thiamine content in the yeast extract by treating the yeast extract with activated carbon, and further reducing the purine content in the yeast extract. A method for modifying a yeast extract as described above, a yeast extract modified by a method for modifying a yeast extract as described above, and a seasoning comprising the yeast extract as described above Composition or food or drink. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220041000-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015112090-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016113367-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2017042870-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2017042870-A1 |
| priorityDate | 2010-01-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 51.