Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_81ad53b64eb74859acdc01278829b080 |
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/A23F3-18 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3463 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-18 |
filingDate |
1986-05-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
grantDate |
1989-07-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c5b2ed08271b6e8c18cfd2a147385dfe http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_41f3b5c93311d3de0c81a2584ed1a490 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b03bd18a717c07c408a764ec49f94073 |
publicationDate |
1989-07-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
US-4844925-A |
titleOfInvention |
Process for inhibiting formation of N-nitrosamines in a nitrite-cured food product |
abstract |
A process for inhibiting formation of N-nitrosamines in a nitrite cured food product wherein an extract formed by the aqueous extraction of black tea leaves at a temperature from 120 DEG C. to 210 DEG C. is incorporated in the food product, the amount of extract being such that the content of tea solids present is from 0.005% to 1.5% by weight based on the weight of food, said extract containing at least 5% by weight of phenol compounds based on the weight of tea solids therein. |
isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/IT-201700101537-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2015208719-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2004054387-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2019048938-A1 |
priorityDate |
1984-07-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |