http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20130058560-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_87d40fb4785f5b3f1a4dba8c69339d1a |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2011-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2e05b404c1e3ac81d7afef34ddeebfc5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f513d80e045cb6c499af20225696e9e3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fd86ff9c63cb088ab3fe891ec01fea7b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f888faa3e53da2cbad8ae1f1a0d37cf0 |
| publicationDate | 2013-06-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20130058560-A |
| titleOfInvention | Salting method of fresh sprouts |
| abstract | In order to improve the storage life of 4 kinds of fresh green sprouts (ogapi, oak, aralia and sesame), ionized inorganic salts were added to 50% and 100ppm of brine at a certain concentration and stored at 4 and 10 for 2 months. The results showed that the salinity tended to increase slightly as the storage period of the fresh sprouts increased. However, there was no significant difference according to the storage temperature, and the color change was changed according to the amount of ionized inorganic salts added during the storage period. Is insignificant, greenness (-a value) tends to increase, and yellow, green, yellow and yellow shoots tend to increase in yellowness (b value), and green sprouts tend to decrease. Chlorophyll content tended to decrease with longer storage period, and the 50ppm section showed higher strength in the texture than the 100ppm section. As a result of the experiment, the salting conditions of the four fresh herbs are shown in [Table 12]. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103621955-A |
| priorityDate | 2011-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.