http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H06225740-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5c7eff56e600a3f09cee5088507f8b52 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3517 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3571 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3526 |
| filingDate | 1993-02-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b4f621a4c45bf70de481071e4c5edf2d |
| publicationDate | 1994-08-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H06225740-A |
| titleOfInvention | Preservative for food |
| abstract | (57) [Summary] [Purpose] It is an object of the present invention to provide a food preservative having an excellent preservation effect and a well-balanced taste. [Structure] (1) A food preservative characterized by using a medium-chain fatty acid monoglyceride, lysozyme, ε-polylysine or a salt thereof in combination. (2) Medium chain fatty acid monoglyceride, lysozyme, ε-polylysine or a salt thereof is mixed with one or more selected from glycine, an inorganic acid and / or a salt thereof, an organic acid and / or a salt thereof. A food preservative characterized by comprising: |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2000506845-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2009037270-A1 |
| priorityDate | 1993-02-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 58.