http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2644226-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e01290e9d1b84b4ddf45d01f66c58d8c |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B82Y5-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-13 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B82Y5-00 |
| filingDate | 2016-01-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-02-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e892fad0d816cf84f9ed2005f34d522c |
| publicationDate | 2018-02-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2644226-C2 |
| titleOfInvention | Method for obtaining yoghurt with high zinc content |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to dairy industry and nanotechnology. During fermentation, a nanostructured additive comprising zinc sulphate in carrageenan or in konjac gum is introduced into the resulting product. n EFFECT: invention provides a preventive characteristics of the product, stabilisation of the structure of the finished product, wider range of fermented milk products. n 1 cl, 6 tbl, 6 ex |
| priorityDate | 2016-01-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 22.