http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100884106-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
| filingDate | 2006-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2009-03-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2009-03-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100884106-B1 |
| titleOfInvention | Heat treatment method to enhance antioxidant activity of food |
| abstract | A heat treatment method for enhancing the functionality of food is disclosed. According to the invention,n n n In the heat treatment method for enhancing the functionality of food, such as garlic, onion, pear, ginseng, step of controlling the temperature and pressure to heat treatment (S1); And pulverizing after the heat treatment (S2); The purpose is achieved by providing a heat treatment method for increasing the content of polyphenols and flavonoids to increase the antioxidant activity to enhance the functionality of food. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101432584-B1 |
| priorityDate | 2005-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 147.