| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_44bd7966bb88e2b31390351b877865e1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3c5d2fa96c0e0fc9c30ad75c981cfe33
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6500ddd02f57d1812a910c70aa2d2f2a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fa7f74900f101fd7aa04ee2591507324
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c999fee6428152a996011d506925c2d7 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-03
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-06 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate |
2003-01-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_949143004ddb7a790471aca8f138ba49
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c8488cc0c8abf046eaa5339fd345eac9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_947b824eb77445495c0155e63a6c243d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b1d2676181a8b6b1b9de2d41e1a780aa |
| publicationDate |
2003-07-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-03059089-A1 |
| titleOfInvention |
Pumpkin for cooking use and process for producing the same |
| abstract |
A process for producing pumpkin pieces capable of keeping their shape characterized by comprising cutting a pumpkin into pieces and immersing the pieces in an aqueous solution containing a divalent cationic salt and pectin esterase at a solution temperature (5 to 30 °C, preferably 7 to 25 °C and still preferably 10 to 20 °C) lower than the optimum reaction temperature of pectin esterase. |
| priorityDate |
2002-01-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |