http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2689711-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_251f904f05bda5e03d819ef053e193c6 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 |
| filingDate | 2018-08-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e512f8dd849cf5e1f1ba7a587ae7e041 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f86d799ba4f3763ad475bec16f186cdf http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8db13912c7185c1bc053abee3d2fa346 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ae02b0680c0b284f9156c5d9f62a0883 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2ef3e03a9e6cc4607c8bb02d17442aa7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fd8a319b73705729d6982804cb08a96d |
| publicationDate | 2019-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2689711-C1 |
| titleOfInvention | Food additive from tarragon "izumrud" grade (versions) |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to food industry, in particular, to production of powdery vegetal food additive by using natural vegetal source of selenium – tarragon Artemisia dracunculus L. of "Izumrud" grade. Food additive contains raw material as leaves, buds and young sprouts of tarragon "Izumrud" grade, which are dried in ventilated room without access of direct sun rays till moisture content is 13 % and constant weight with further grinding and powder production. Alternatively, the food vegetal additive contains leaves, buds and young sprouts of tarragon "Izumrud" grade, which are dried under an awning without access of direct sun rays to moisture content of 13 % and constant weight with further grinding and powder production. Alternatively, food vegetal additive contains leaves, buds and young sprouts of tarragon "Izumrud" grade, which are dried using drying cabinets for accelerated drying with a specified temperature of not more than 60 °C to moisture content of 13 % and constant weight with further grinding and powder production. n EFFECT: invention allows to produce a ready product with high organoleptic evaluation, low cost and high availability for the population as a source of easily-assimilated selenium, 1 g of which provides intake of 33 % of human daily demand for selenium. n 3 cl, 3 tbl |
| priorityDate | 2018-08-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.