http://rdf.ncbi.nlm.nih.gov/pubchem/patent/MX-PA02001924-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4de36eaaa471d491a1c3f2ae25eaef97 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-486 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-48 |
| filingDate | 2000-08-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_31d9c784fd2667e0a8c489652234775f |
| publicationDate | 2002-08-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | MX-PA02001924-A |
| titleOfInvention | COFFEE AROMA RECOVERY PROCESS. |
| abstract | A process for the recovery of aroma components from coffee beans is described. Coffee beans are placed in a mixer. Coffee beans are moistened, heated and exposed to decreased pressure to provide aroma-containing gas, which contains aroma components. From 40% to 95% of the aroma components in coffee beans are collected from the aroma-containing gas. The aroma components can be added to concentrated coffee extract before drying the extract. The coffee powder produced has a very increased and improved aroma and flavor, particularly beta-myrcene and limonene increased in the reconstituted coffee beverage. |
| priorityDate | 1999-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.