http://rdf.ncbi.nlm.nih.gov/pubchem/patent/SU-1567152-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8fa15b8e8f8b9bd45fb67ee3809219cc |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 |
| filingDate | 1987-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1990-05-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8b5027f5cbbf2fe412219eb1d6c26f8a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b943d17fced8580a660155123b46e21b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_df9b2fe0079b9cfafad194770037004a |
| publicationDate | 1990-05-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | SU-1567152-A1 |
| titleOfInvention | The method of obtaining food from vegetable raw materials containing cyanogenic glycoside |
| abstract | The invention relates to the food industry, in particular to methods for removing bitter substances from vegetable raw materials. The aim of the invention is to improve the quality of the finished product by the most complete destruction of glycoside-amygdalin. After preparation and grinding, aronia is subjected to triple boiling in a sugar syrup of 20–25% concentration with a duration of 10–15 minutes each with a fruit to syrup ratio of 1: 0.7 to 0.8, and after each stage the product is cooled to a temperature of 50–60 ° C and maintained at this temperature for 1.5 to 2 hours |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/MD-1441-G2 |
| priorityDate | 1987-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.