http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102110363-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-41 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-035 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-41 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 |
| filingDate | 2018-10-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-05-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-05-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102110363-B1 |
| titleOfInvention | A composition comprising maclurin as an active ingredient for inhibiting food browning |
| abstract | The present invention relates to a composition for preventing food browning, which includes macrorin as an active ingredient. The composition comprising the macrorin of the present invention as an active ingredient can suppress browning of fruits or vegetables that are easy to brown for a long time, and when added directly, has an antioxidant activity enhancing effect. In particular, since it was used as a control, vitamin C and arbutin had a superior anti-browning effect as well as excellent anti-oxidant effect, the composition containing macrorin as an active ingredient suppressed browning and increased the antioxidant capacity of foods, resulting in quality Productivity can be improved. |
| priorityDate | 2018-10-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 78.