http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2660568-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cc2d5b985f21ca72772576360981e130 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A01N63-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A01F25-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01F25-00 |
| filingDate | 2015-12-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_23e0ed7f34082165ddd3e49e808ad9a4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_294d9ce51500dfe46dcfce95c855861c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_247fb993817f36bae4bdab1929f36240 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c2d9183dcf57420f8c53c60daa266caf http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8275d473d9481514904492810e9d7f9b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_16030b0a437b70d93cfb7f3f94cde37d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cbbeb598e378d14b599f3dfd0ea13686 |
| publicationDate | 2018-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2660568-C2 |
| titleOfInvention | Method for increasing antioxidant activity of fresh vegetables |
| abstract | FIELD: food industry. n SUBSTANCE: invention is represented by a method for increasing the antioxidant activity of fresh vegetables by means of short-term high-temperature treatment and exposure to ultraviolet A-band radiation. When the method is implemented, fresh vegetables that are intact, clean, without the signs of bacterial damage, contamination with microscopic fungi, moulds, without excessive moisture, are taken, washed with tap water, dried at room temperature for 60 minutes, exposed to a short-term temperature of 50.0-70.0 °C for 1.0-5.0 min, after which the fresh vegetables are treated with ultraviolet A-band radiation with a wavelength of 353-365 nm for 4.0-6.0 hours (the distance to the UV lamp is 50 cm) and packed in individual bags with barrier properties by a mechanized method. n EFFECT: invention makes it possible to simplify the technological process, to increase the antioxidant activity and the shelf life of fresh vegetables without loss of original consumer qualities and biological value. n 5 cl, 8 tbl, 3 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2791549-C1 |
| priorityDate | 2015-12-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 109.