| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c84b1073b24d13ca89bbbfedd178bfbc |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61P3-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61P35-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-164
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 |
| filingDate |
2004-12-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_086d89ad652b676efdae15d1af1a8a20 |
| publicationDate |
2007-02-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
MX-PA06006668-A |
| titleOfInvention |
GERMAN DE HABICHUELAS EXTRACTS. |
| abstract |
The present invention is concerned with a method of preparing an extract containing isoflavone from bean germ. The method includes adding bean germ to water for a sufficient period of time (this mixture can be stirred) to separate soluble and insoluble materials from bean germ to obtain a solution containing isoflavone. The bean / water germ mixture has a temperature of about 30 degrees C to about 99 degrees C and a pH of the isoelectric point of the bean germ proteins. |
| priorityDate |
2003-12-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |