http://rdf.ncbi.nlm.nih.gov/pubchem/patent/LU-500926-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4a30cf6e7ebca7f6d56095a017a27a1e http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d6a6f422b091ba12ea61d4adbf1b0e8e |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-148 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-57 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-015 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-00 |
| filingDate | 2021-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-05-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d3546605de18b2b27b3187d79e24bfc8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_962f889a9c94c67e151f24283f335062 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3aa1314a870e7c37944fb49bd2ffecdf http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d1667eff1bd6ee750f0377a949da10ab http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d11ad1bc0a4e35bae90742fc59886805 |
| publicationDate | 2022-05-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | LU-500926-B1 |
| titleOfInvention | Canned yellow peach rich in rg-i pectin |
| abstract | The present disclosure relates to a preparation method of a canned yellow peach rich in RG-I. In the present disclosure, the canned yellow peach rich in RG-I pectin is prepared through ultra high pressure processing, in which firstly, with the use of the sensitivity of microorganisms to increased pressure, their cellular structures are destroyed by increasing the pressure so as to inactivate them, thereby achieving the purpose of efficient sterilization, and at the same time avoiding the high temperature conditions in traditional sterilization, further preventing the softening of yellow peach flesh under high temperature, improving the quality of the canned yellow peach products, increasing the hardness and toughness of the flesh, and enhancing the taste. The ultra high pressure processing can also improve the solubility of RG-I pectin, so that the functional component RG-I pectin can be fully utilized, thus enhancing the nutritional function of the canned yellow peach. No toxic and harmful chemical reagents are added during the whole process, so the preparation method of the present disclosure has the advantages of natural and green, high efficient, and strong practicability. |
| priorityDate | 2021-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.