http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H10509029-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-154 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3526 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3508 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-148 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-157 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3535 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-154 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-157 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-153 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-148 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3535 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3526 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3508 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-05 |
| filingDate | 1995-10-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1998-09-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H10509029-A |
| titleOfInvention | How to prevent discoloration of processed broccoli |
| abstract | (57) [Summary]nA method for preventing discoloration of processed fresh broccoli, comprising the steps of processing broccoli for fresh consumption, about 59.6 to about 72 parts of sodium citrate, about 14.4 to about 17.9 parts of ascorbic acid, and sodium pyrophosphate. Sodium citrate, ascorbic acid, sodium pyrophosphate and L-cysteine hydrochloride in a weight percentage ratio of about 12.6 to about 7.6 parts and about 6 to about 9.9 parts of L-cysteine hydrochloride, sodium citrate, ascorbin Exposing the processed broccoli to a solution consisting of the remaining water until the acid, sodium pyrophosphate and L-cysteine hydrochloride are diluted to a total weight percentage concentration of about 0.25 to at least about 2.0% by weight of the solution. Wherein the exposing step comprises exposing the processed broccoli to an atmosphere that, in the absence of contact, causes discoloration of the processed broccoli. Processing raw broccoli for a time sufficient to prevent discoloration of the Calibration broccoli including an operation of contacting with said solution. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101278762-B1 |
| priorityDate | 1994-10-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 59.