http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2010105096-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0595453c678519c79a3ff454e21480a7 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N27-44778 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Q1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N33-146 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12Q1-26 |
| filingDate | 2008-03-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e4c9dd79982d8cc45d3c3c92ca04c953 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_21ab29cb70756278f7866ca18f069424 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_910839628e86cdcadc3f3f26ac843284 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c043d6125e4fd6015a1f1dde5e984e95 |
| publicationDate | 2010-04-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-2010105096-A1 |
| titleOfInvention | Method of evaluating foam-holding property of fermented malt drink and marker for evaluating foam-holding |
| abstract | The present invention provides a method for determination of the foam stability of a fermented malt beverage, wherein the concentration of yeast thioredoxin (M T ) in the fermented malt beverage or a fermenting material solution of the fermented malt beverage is used as an index having a negative correlation with the foam stability of the fermented malt beverage, and the concentration of protein Z (M Z ) in the fermented malt beverage or a pre-fermentation or fermenting material solution of the fermented malt beverage is used as an index having a positive correlation with the foam stability of the fermented malt beverage, to determine the foam stability of the fermented malt beverage. According to the determination method of the invention, it is possible to determine the foam stability from the concentration of prescribed proteins in the fermented malt beverage or pre-fermentation or fermenting material solution thereof without directly measuring the head retention of the fermented malt beverage. |
| priorityDate | 2007-03-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 50.