http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2535735-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b6fa6fc54ccc8b4e7d50d13ae6b64b7a |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00 |
| filingDate | 2013-06-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9448ac72ac72491d4c2ce3fcfe32d86b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b512dadffd9248c9651531c333ac4fea |
| publicationDate | 2014-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2535735-C1 |
| titleOfInvention | Grainy berry product manufacture method |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to the food industry and may be used during production of culinary goods, in particular, as an individual course in the group of desserts. The grainy berry product manufacture method involves mixing of berry syrup based on sea buckthorn berries or cranberries or bilberries with sodium alginate and milled cedar nut kernels introduction to produce a mixture. Then one performs the mixture stirring and a calcium lactate solution introduction using a syringe. The berries are taken in an amount of 25-45%, milled cedar nut kernels - in an amount of 1.5-5.5% of the syrup weight. n EFFECT: invention ensures an increase of vitamins, macro- and microelements quantity, the grainy product enrichment with polyunsaturated fatty acids and the ready product organoleptic properties enhancement. n 5 tbl, 9 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2694727-C1 |
| priorityDate | 2013-06-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.