http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2626529-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e01290e9d1b84b4ddf45d01f66c58d8c |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B82Y5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-13 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B82Y5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 |
| filingDate | 2016-02-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-07-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e892fad0d816cf84f9ed2005f34d522c |
| publicationDate | 2017-07-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2626529-C1 |
| titleOfInvention | Yoghurt enriched with vitamin e production method |
| abstract | FIELD: food industry. n SUBSTANCE: during fermentation the nanostructured additive, containing vitamin E in the sodium alginate, or carrageenan, or in konjac gum, or in gellan gum, or in sodium carboxymethylcellulose is introduced into the product to be manufactured. n EFFECT: provision of the product preventive orientation, increase of the product food and biological value, finished product structure stabilization, expansion of the sour-milk products range. n 2 tbl, 27 ex |
| priorityDate | 2016-02-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.