http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013051949-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a9607ac61d15d17a6183721c61b8af41 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b66a7f2d9b4beabfa88273818450da29 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L25-00 |
| filingDate | 2011-09-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d275e5eb6e9759f309b39337aad2085c |
| publicationDate | 2013-03-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2013051949-A |
| titleOfInvention | Method for reducing cyanide glycosides and foods with reduced cyanide glycosides |
| abstract | PROBLEM TO BE SOLVED: Because immature fruit flesh and nin of rose family such as apricot and peach contain high levels of cyanide glycosides amygdalin and prunasin that generate highly toxic hydrogen cyanide, they cannot be used as food. Had been disposed of. If cyanide glycosides can be efficiently reduced, immature pulp and jindo containing cyanide glycosides can be effectively used as food. SOLUTION: A cyanide glycoside is removed by immersing a food material containing a cyanide glycoside in a 1 to 50% aqueous ethanol solution at a predetermined temperature regardless of its form. . Furthermore, by submerging the 1-50% aqueous ethanol solution with water, the cyanide glycoside can be further reduced, and the ethanol remaining in the food material can also be removed. |
| priorityDate | 2011-09-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 74.