http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016154562-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b563954bac95743f7c74caccb666aecd |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 |
| filingDate | 2016-06-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c3df74f52aeb38d6a8eb955405dacb0b |
| publicationDate | 2016-09-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2016154562-A |
| titleOfInvention | Loquat jelly and its production method |
| abstract | PROBLEM TO BE SOLVED: To provide a jelly-like food having an antibacterial function against food poisoning bacteria and food spoilage bacteria using loquat species. SOLUTION: The loquat seeds are pulverized into a powder form, the loquat seed extract is extracted using water or an organic solvent, the extract is filtered to form a liquid, liquid sugar is added together with loquat juice, and the gelling agent is mixed. The water was adjusted and stirred to form a jelly. [Selection] Figure 1 |
| priorityDate | 2016-06-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 56.