| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6b2ff968b90120b248bad2126968aa8d |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3463
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3472
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-154
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-157 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3463
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-154
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3526
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3472
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-157 |
| filingDate |
2001-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2007-01-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_810e086c0fbd0a9470de6d859d8d9c7d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4f46129297fbb601e08b91c938b1c058 |
| publicationDate |
2007-01-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
TW-I269638-B |
| titleOfInvention |
Process for producing pickled vegetables and antimicrobial compositions |
| abstract |
A process for producing pickled vegetables characterized by using an oil-in-water type antimicrobial composition, which contains allyl isothiocyanate as the active ingredient together with a surfactant and water, in any step of the production of pickled vegetables. According to this process, antimicrobial measures can be conveniently and surely taken in the process of producing pickled vegetables and thus pickled vegetables with excellent qualities can be stably produced. Antimicrobial compositions characterized by containing allyl isothiocyanate and a beta acid-containing hop extract as the active ingredients. These antimicrobial compositions are usable as food freshness-keeping agents, etc. free from any problems encountered in the conventional AIT and hop extracts. |
| priorityDate |
2000-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |