| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_383e6e71feb0c504e8d92271adb05c78
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a6d733a6d49f0b697709d9fb2a86a277 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-154
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-88
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-22091
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-03 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 |
| filingDate |
2015-09-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fd8e3d51818864ffdb6536ebacfe37d5
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e5ab87f231300006c7787b6fc922e2d5 |
| publicationDate |
2016-04-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2016113300-A1 |
| titleOfInvention |
Preserved cut fresh produce with true-to-nature flavor |
| abstract |
The flavor loss that occurs after a cut piece of fresh fruit or vegetable is preserved with calcium ascorbate and then stored is remedied by adding flavor augmenting chemicals to the cut piece of fruit or vegetable along with the calcium ascorbate. The types and amounts of flavor augmenting chemicals are selected to just compensate for this flavor loss and not introduce any new, foreign flavor notes into the fruit or vegetable. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2022061344-A1 |
| priorityDate |
2014-10-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |