| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1d47ea4a98d4d599e0ff810991424307 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-007 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-007
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-06 |
| filingDate |
1999-03-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_53a89708f4c82e09a857c739b8c306e4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_69a35db1e46a778fe5f8057360ad2b44 |
| publicationDate |
2001-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
SK-15122000-A3 |
| titleOfInvention |
METHOD OF ENHANCING PLANT OIL, VEGETABLE OIL AND VEGETABLE OIL FOOD MIXTURE |
| abstract |
For at least one day olive fruits are soaked in vegetable oil, preferably in olive oil, with the effect that polyphenols diffuse into the surrounding oil. The raise of polyphenols in this oil is at least 10 ppm. The migrating polyphenols typically are fat soluble polyphenols. Treated oils show an increased stability to oxidation. Their flavour has improved and often receives a higher appreciation than the flavour of the starting oil. |
| priorityDate |
1998-04-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |