http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H05276910-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3517 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3526 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3472 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3571 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-358 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3544 |
| filingDate | 1992-07-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1993-10-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H05276910-A |
| titleOfInvention | Food preservative |
| abstract | (57) [Summary] [Purpose] It effectively develops the antibacterial properties of protamine and embodies a food preservative that is sufficiently effective even in the actual food system. The antibacterial spectrum is achieved by combining different antibacterial substances. The purpose of the present invention is to provide a food preservative which has a broader range, exhibits a synergistic effect with a small amount of addition, remarkably increases antibacterial activity, and does not adversely affect the taste and aroma of food. [Structure] Protamine is combined with one selected from the group of substances consisting of lysozyme, licorice extract antibacterial substance, vitamin B 1 ester, and polymeric phosphate to form a food preservative. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013233094-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2007023009-A |
| priorityDate | 1992-07-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 74.