http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2354126-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8fb9f44db08d1c42a53f3d28eaae416f |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-243 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61P9-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-185 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-24 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-32 |
| filingDate | 2005-01-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2009-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ea26826830baeb48e1ba82e31fd2fc21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1e82b0d12efb090c5a2c882ecc8565ee http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dd6621181c47c272b74f62d0bac6029c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6c2e5e1fee6bca7882f37ad18eb3e987 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c57a0e2f93b6c0de5c43b93068db1086 |
| publicationDate | 2009-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2354126-C2 |
| titleOfInvention | Coffee beverage composition |
| abstract | FIELD: food products. n SUBSTANCE: composition consists of the following components (A) and (B): about 0,01 to 1 wt % of chlorogenic acid (A). High-performance liquid chromatography analysis showed that composition doesn't contain any essential peak at the limit if relative retention time from 0.54 to 0.61 relative to gallic acid, used as reference material. Composition consists of the following components (A) and (B): from 0.1 to 10 wt % (A) chlorogenic acid, less than 0.1 wt %, quantily of chlorogenic acid, (B) hydroxyhyobroqumone. Instant coffee composition consists of 0.1 to 10 wt % of chlorogenic acid. High-performance liquid chromatography analysis showed that composition doesn't contain any essential peak at the limit if relative retention time from 0.54 to 0.61 relative to gallic acid, used as reference material. Composition package consists of the following components (A) and (B): about 0.01 to 1 wt % of (A) chlorogenic acid, less than 0.1 wt % quantity of chlorogenic acid, (B) hydroxyhydroquinone. Coffee composition preparation method on any of 1-5 p. includes fried coffee beans processing with absorbent carbon with middle void size 5 Angstrem (E) or less in microvoids. Production method of instant coffee composition consists of fried coffee beans processing with absorbent carbon with middle void size 5 Angstrem (E) or less in microvoids with coffee composition preparation, which consists of hydroxyhydroquinone in quantity of less than 0.1 wt % quantity of chlorogenic acid, spray dehydration or dehydrofrosting of the coffee composition. n EFFECT: excellent hypotensive effect. n 11 cl, 5 dwg, 5 tbl, 15 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2721951-C2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9717261-B2 |
| priorityDate | 2004-01-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 209.