| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_527cbadc3d8cf81b5bf931c0dd99b3c1 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-154
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3535
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3508 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-153
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 |
| filingDate |
2013-07-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0b3a6caed703add9ff47b8f5ae24390e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_42a5e2aa5083b4a04dc0d7528e63878b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_98e30a3c930573c354fc57e2299e6c8b |
| publicationDate |
2014-01-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2014017616-A1 |
| titleOfInvention |
Agent for preserving quality of peeled and/or cut vegetable or fruit and/or seafood |
| abstract |
[Problem] To provide: a novel quality-preserving agent which can preserve the quality of a peeled and/or cut vegetable or fruit or a seafood during storage in a simple manner and effectively and is highly safe; and others. [Solution] The quality-preserving agent contains two components, i.e., sodium acetate and α-lipoic acid, as active ingredients. The quality-preserving agent can prevent the discoloration, brownish discoloration or the like of a peeled and/or cut vegetable or fruit or a seafood during chilled storage and ambient-temperature storage of the vegetable or fruit or the seafood, can improve the shelf life of the vegetable or fruit or the seafood, and can preserve the quality of the vegetable or fruit or the seafood in a simple manner and effectively merely by bringing the vegetable or fruit or the seafood into contact with the quality-preserving agent. |
| priorityDate |
2012-07-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |