| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5b4b60cba656bd8dca638e056299db88 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-022
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-10 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-022 |
| filingDate |
1973-04-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
1975-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_067ec39862ae490cbb1e5be59c1f7f49
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6a54de227d09e055048e2ebcef1aebb5
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_db9f638ffef94c274494f4ec853597a1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e6588d7b025c66982b35ac544fdbcc06 |
| publicationDate |
1975-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-3867553-A |
| titleOfInvention |
Process for reducing the boiling time of dehydrated peas |
| abstract |
Dehydrated peas which can be rehydrated for consumption by boiling for only 10-15 minutes are prepared by first treating the peas in aqueous medium with a pectolytic enzyme at a temperature of less than 60*C. The peas are subsequently cooked in the dehydration process, the cooking step inactivates the enzyme, and the product is finally dried. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-0056867-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-4333955-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6296671-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6299821-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5425960-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-4214007-A |
| priorityDate |
1973-04-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |