| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6557b017f7674560e6e025b51375ffac
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1ef017c8b8fc4d135e21087d681afa6d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_14a9d9fc10292ae86e804930f573129f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a10e1395cc2ad7c3d05f7f5b60f5613a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_88ac89e320570686e2b4e5f7242f63c3 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3463
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3472 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B5-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01P1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01N65-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 |
| filingDate |
2010-11-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b621dd1b3d0422a14ae87c7ec2bb00a1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fa9d6a68d4490e206caff68006ffbe98
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e5c9441740fe0835ecda7902dbe85d48
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c9ef9a97f96cdd67148eee26c47c9f41
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4e79ff445179bf0d4267dd13a0dbb2f9 |
| publicationDate |
2011-07-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2011171333-A1 |
| titleOfInvention |
Morinda Citrifolia Based Antioxidant and Antimicrobial Formulations for Improved Color Stability and Increased Shelf Life of Various Meat Products |
| abstract |
The present invention relates to Morinda citrifolia based formulations, which may be utilized as an organic antioxidant and antimicrobial agent to improve meat quality while avoiding exogenous food additives or packaging procedures. Moreover, the present invention relates to Morinda citrifolia based formulations, which may be utilized to promote enhancement in taste and appearance of meat products and improve color stability and increase shelf life of various meat products. Further the present invention relates to use of extracts or parts from the Morinda citrifolia plant in the manufacture of a formulations which may be utilized to promote enhancement in taste and appearance of meat products and improve color stability and increase shelf life of various meat products. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8535741-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8790727-B2 |
| priorityDate |
2000-12-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |