http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2246235-C1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-14 |
| filingDate | 2003-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2005-02-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e621cbb53857fe623c7cc08741a261f3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_477536ba2791d44086403f36d64354da http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e51562aae2368eaab0524ff9ccf257cc |
| publicationDate | 2005-02-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2246235-C1 |
| titleOfInvention | Method for processing of white mustard seeds |
| abstract | FIELD: food-processing industry, in particular, processing of white mustard seeds free from anti-nutritive substance of sinalbin. n SUBSTANCE: method involves processing ground white mustard seeds by extracting sinalbin thioglycoside at water temperature of at least 95-100 0 C for at least 40 min; separating phases upon completion of extraction procedure; repeatedly washing solid phase at the same temperature and drying by known methods until residual moisture content is not in the excess of 10%. Resultant product may be used as food additive. n EFFECT: improved quality of product free from anti-nutritive substances of sinalbin and decomposition products thereof. n 1 tbl, 1 ex |
| priorityDate | 2003-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 21.