http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2022128637-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_98e5c4768706ff016bf4561c63ecc997 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-157 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2021-02-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_caae9dbd8688a9dde65cc8cf8a8c1cc0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6df8ccf3349fff3fa8022c2ece404ea7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_58fcb3182835a80cc54f514ec9756977 |
| publicationDate | 2022-09-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2022128637-A |
| titleOfInvention | Method for inhibiting enzymatic browning of vegetables or fruits |
| abstract | An object of the present invention is to provide an enzymatic browning suppression method that can be used for various vegetables and fruits and does not change the taste of food. [Solution] Enzymatic browning of vegetables or fruits is achieved by contacting vegetables or fruits with ultra-fine bubble water of inert gas to inhibit enzymatic oxidation of polyphenols contained in vegetables or fruits and suppress browning. Suppression method. Preferably, the inert gas is nitrogen, argon, or a mixture thereof. In addition, by using a sodium hypochlorite aqueous solution to sterilize vegetables or fruits in combination, it is possible to suppress browning of vegetables or fruits due to an increase in viable bacteria. [Selection figure] None |
| priorityDate | 2021-02-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 120.