http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016101125-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_01241009763a23c456961dec3a6119af |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2014-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8a59540892e9f102e38f4e2e254c7c42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fdec14975cfce6ef699532fdc634e6a9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_86c2bbf0272a3f754bdc0e9e33188237 |
| publicationDate | 2016-06-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2016101125-A |
| titleOfInvention | Method for producing containerized leafy vegetables |
| abstract | The present invention provides a method for producing leafy vegetables that maintains the original flavor of vegetables even after storage. SOLUTION: A step of subjecting a leaf vegetable to a liquid contact treatment with an organic acid salt solution, a step of subjecting the leaf vegetable to a liquid contact treatment with an alkaline solution, and then subjecting the obtained leaf contacted leaf vegetable to a washing treatment. The organic acid salt solution contains 0.01% to 5% of an organic acid salt, and the alkaline solution contains eggshell calcined calcium and has a pH of 9 to 13; Method. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2021065102-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2021101716-A |
| priorityDate | 2014-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 60.