| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e1fd0148f9263372f4d57bc0d1217ba2 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-243
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-231
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1542
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B37-0045
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B37-0048 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-231
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-0522
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B37-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-154
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-152
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B37-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-24 |
| filingDate |
2001-05-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2004-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4fa11d5dfe198697fa5d0301c47d1d06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3b40609eb1e10f99e26855f5f00ec47d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f415fbb0c3729a9168b91aa3dbce53be |
| publicationDate |
2004-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-6833151-B2 |
| titleOfInvention |
Pectins, process for producing the same, acidic protein foods with the use of the same and process for the production thereof |
| abstract |
There are provided high quality pectins obtained by extraction from root vegetables, a process for their production, acidic protein foods that are stable in an acidic pH range above the isoelectric point of their proteins and are obtained using the pectins, and a process for their production. By adding an emulsifier during extraction of pectins from root vegetables for insolubilization of the starch impurities for their separation and removal, it is possible to produce highly pure pectins, which may be used to obtain acidic protein foods of satisfactory quality. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2009022853-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8129501-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2010145019-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9861114-B2 |
| priorityDate |
2000-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |