http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2218799-C1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C21-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C21-08 |
| filingDate | 2002-07-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2003-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ba847bd8a7a88bcba9f0ea49d77431c8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a1685e6beb77f08d4d5b8f7679cf6836 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b9e808a05121bf19dc56115dc46f8e1e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f7ea0e2ea1729a5f0a14853486b5bb31 |
| publicationDate | 2003-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2218799-C1 |
| titleOfInvention | Method of preparing whey for producing of alcohol-free beverages |
| abstract | FIELD: food- processing industry, in particular, milk industry. SUBSTANCE: method involves removing milk fat from whey; introducing citric acid; heating to 90-95 C and holding for 20-30 min; introducing enricher, such as flower pollen, in an amount of 2.0-2.5 wt% and aminoacetic acid - glycine in an amount of at least 0.05 wt% for stabilizing of liquid phase. EFFECT: improved organoleptical properties and biological value of whey. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2577043-C1 |
| priorityDate | 2002-07-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 23.