http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015128430-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fb78b459e21bb4fd52850a12cab27387 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-78 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-0432 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C7-14 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C7-28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G1-00 |
| filingDate | 2015-02-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_43aa913a9e5fd3040968caf8604c8684 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e9329559f029f2314a6b22e9d360c035 |
| publicationDate | 2015-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2015128430-A |
| titleOfInvention | Stabilization of liquid foods and beverages |
| abstract | A method is provided for minimizing fading of liquid foods and beverages. At least one liquid food comprising haze-forming protein provides a beverage; and an average pore diameter of 60-300 cm, a surface area of dry resin of 250-900 m2 / g, and 0.9-1.4 ml Contacting the functionalized ion exchange resin having a pore volume in the range of / g with a liquid food or beverage to remove at least a portion of the haze-forming protein, wherein the resin is sulfonated of styrenes. A method for stabilizing liquid foods and beverages comprising only a polymer. [Selection figure] None |
| priorityDate | 2008-05-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.