http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2675512-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1fe1b57c0f6467eff016a48a48456a03 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C23-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C23-00 |
| filingDate | 2017-11-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-12-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_883ece2c8c8b53610b150d6eb455fc63 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_53359fdb97bcf70329fb9c1b0e8f421a |
| publicationDate | 2018-12-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2675512-C1 |
| titleOfInvention | Method of production of creamy dessert |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to the dairy industry, namely the preparation of creamy desserts. Creamy dessert consists of cream of 35.0 % fat, syrup of Jerusalem artichoke "Toba", apple-citrus pectin in the form of a 1 % aqueous solution, ferment, consisting of Bifidobacterium bifidum, Bifidobacterium longum, Lactobacillus casei, Streptococcus thermophilus and concentrated wild berry juice. Components are used in the stated quantities. n EFFECT: dessert has high nutritional and biological value, as well as probiotic and functional properties. n 1 cl, 3 tbl, 3 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2719779-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2782868-C1 |
| priorityDate | 2017-11-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 45.