http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2668813-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_eedd6c585d2bd20500f74b0319fddfec |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-44 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-44 |
| filingDate | 2017-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-10-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f6f95baa2d0d8df9d4a06e35f1cff161 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_47886860a2615525053af0e698c89c99 |
| publicationDate | 2018-10-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2668813-C1 |
| titleOfInvention | Method of producing powder coffee substitute from jerusalem artichoke tubers |
| abstract | FIELD: food industry; biochemistry. n SUBSTANCE: invention relates to the biochemistry and the food industry. Wash the early fruit Jerusalem artichoke tubers, cut into slices of 1–2 cm long and dry at a temperature of 80 °C for 14 hours. Portion of the product is fried at 110 °C for 1 hour, the other part at a temperature of 150 °C for 1 hour. Blend the product parts in 50:50 ratio and grind the resulting product to a particle size of not more than 100 mcm. n EFFECT: invention provides an expansion of the assortment of preventive food products, availability and affordability to a wide range of the population to improve dietary, preventive and rehabilitation nutrition rations, obtaining a product with optimal organoleptic indices. n 1 cl, 4 tbl |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2731473-C1 |
| priorityDate | 2017-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.