| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e520c42d24c2b66a3a7bc45611ccb7aa
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_18cb16c125e3e84c56d1d6cc564a2fb3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_479c04614e2dbe8898c516cec2b909dd
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7a2e20d978bc6c8e94857585fc338a43
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d7db2a378fab141c396413fe3524e390 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-58
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-44
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5118
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-2112 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-84
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-44 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-58
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 |
| filingDate |
2011-04-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2019-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_86881a00e581044358036669291ce62f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_75043bd9ebbc67ceec307b094f1bfed3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8b42efadb5e3462a4b0f56b46804b729
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a21cc66f63fe9915adf7f103c1fc2bdb |
| publicationDate |
2019-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-10349670-B2 |
| titleOfInvention |
Method for masking curcumin flavor |
| abstract |
An object of the present invention is to improve the smell, flavor and the like peculiar to curcumine by masking. The present invention provides a method for masking curcumine flavor comprising mixing curcumine with a modified starch. |
| priorityDate |
2010-04-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |