http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100367103-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B3-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B5-0035 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-001 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11C3-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-003 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11C1-08 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11C1-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11C3-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B3-10 |
| filingDate | 2000-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2003-01-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2003-01-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100367103-B1 |
| titleOfInvention | The method for preventing flavor formation in Hydrogenated vegetable oil or Hydrogenated vegetable oil including CLA and Hydrogenated vegetable oil produced thereby |
| abstract | The present invention relates to a method for inhibiting the generation of hardening odor of vegetable hardened oil containing vegetable hardened oil or conjugated linoleic acid (CLA: hereinafter abbreviated as CLA), and vegetable hardened oil prepared by the same method. The antioxidant is added after the decolorizing step in the refining step of the cured oil) and the curing step is performed.n n n According to the present invention, the production of vegetable hardened oil (including CLA vegetable hardened oil) can suppress the generation of various volatile compounds, which are the causes of hardening odor generated during the curing process, thereby improving flavor, and also the vegetable hardened oil according to the present invention. When it is applied to foods, the cured odor causing rejection is suppressed to a considerable extent, which has the advantage of increasing the value of products due to improved flavor. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2008082106-A1 |
| priorityDate | 2000-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 70.