| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_52a65b677bbedbe7bf090dd556a7cc43 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3526
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3508 |
| filingDate |
1997-10-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3df7c072503d0d96cefda6e0e9b04c2a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6b9af599da1ad644f4749b2c09384b77
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_da198a461cd2f79d522d4c39e1ba2795 |
| publicationDate |
1999-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-H11123070-A |
| titleOfInvention |
Food preservatives |
| abstract |
(57) [Abstract] [Problem] To provide a novel food preservative which can be used for a wide range of foods including various prepared dishes and has no influence on food flavor. SOLUTION: An antibacterial effect of each component is synergistically enhanced by mixing ε-polylysine or a salt thereof, sodium acetate, and a specific organic acid as components, and mixing them at a specific composition ratio. Food preservatives with minimal impact on food. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014143946-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012075387-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2006241021-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016101125-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2007063043-A1 |
| priorityDate |
1997-10-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |