| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_255ea743d5f234e70fb6a537572bcaa2 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3472
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L15-25
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3526
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C09K15-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-341
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0053
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y304-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B5-0085 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3472
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00 |
| filingDate |
2005-11-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_765566349811ed8a6f91371743bfc3b6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d4dc58dfad6ca190cd660c50ac978579 |
| publicationDate |
2010-05-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2010112131-A1 |
| titleOfInvention |
Acidic oil-in-water-type emulsified food ,method for producing same, antioxidant, and flavor improving agent |
| abstract |
An acidic oil-in-water-type emulsified food comprising an egg white hydrolyzate. A method of producing the acidic oil-in-water-type emulsified food comprising emulsifying an aqueous phase component and an oil phase component in the presence of the egg white hydrolyzate. An antioxidant comprising an egg white hydrolyzate obtained by treating egg white with a neutral protease originating from a microorganism belonging to the genus Aspergillus . A flavor improving agent comprising an egg white hydrolyzate obtained by treating egg white with a neutral protease originating from a microorganism belonging to the genus Aspergillus. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2013251851-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3155902-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101510178-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109463525-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10420358-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2017150737-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2017099865-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105077180-A |
| priorityDate |
2004-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |