Brassica vegetable composition and method for manafacture of same
本发明涉及一种组合物，其包括至少一种含有芥子油苷(glucosinolate)和内源性黑芥子酶的经加工的脱水芸苔蔬菜，其中当该组合物被摄入时，内源黑芥子酶把芥子油苷转化成异硫氰酸盐。本发明还提供该组合物的制备制备方法。 A composition includes at least one processed dehydrated brassica vegetable containing glucosinolates and endogenous myrosinase enzyme, wherein the endogenous myrosinase enzyme converts the...
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| creator | D.J. PUSATERI S.O.OVALLE M.B. OMARY |
| description | 本发明涉及一种组合物，其包括至少一种含有芥子油苷(glucosinolate)和内源性黑芥子酶的经加工的脱水芸苔蔬菜，其中当该组合物被摄入时，内源黑芥子酶把芥子油苷转化成异硫氰酸盐。本发明还提供该组合物的制备制备方法。
A composition includes at least one processed dehydrated brassica vegetable containing glucosinolates and endogenous myrosinase enzyme, wherein the endogenous myrosinase enzyme converts the glucosinolates into isothiocyanates when the composition is ingested. A method of making the composition is also provided. |
| format | Patent |
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A composition includes at least one processed dehydrated brassica vegetable containing glucosinolates and endogenous myrosinase enzyme, wherein the endogenous myrosinase enzyme converts the glucosinolates into isothiocyanates when the composition is ingested. A method of making the composition is also provided.</description><edition>7</edition><language>chi ; eng</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; HYGIENE ; MEDICAL OR VETERINARY SCIENCE ; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2004</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20040414&DB=EPODOC&CC=CN&NR=1489440A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20040414&DB=EPODOC&CC=CN&NR=1489440A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>D.J. PUSATERI</creatorcontrib><creatorcontrib>S.O.OVALLE</creatorcontrib><creatorcontrib>M.B. OMARY</creatorcontrib><title>Brassica vegetable composition and method for manafacture of same</title><description>本发明涉及一种组合物，其包括至少一种含有芥子油苷(glucosinolate)和内源性黑芥子酶的经加工的脱水芸苔蔬菜，其中当该组合物被摄入时，内源黑芥子酶把芥子油苷转化成异硫氰酸盐。本发明还提供该组合物的制备制备方法。
A composition includes at least one processed dehydrated brassica vegetable containing glucosinolates and endogenous myrosinase enzyme, wherein the endogenous myrosinase enzyme converts the glucosinolates into isothiocyanates when the composition is ingested. A method of making the composition is also provided.</description><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>HYGIENE</subject><subject>MEDICAL OR VETERINARY SCIENCE</subject><subject>PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2004</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqFyiEOAjEQBdAaBAHOwFyABEIFyGUDQaHwm6H7C022naYzcH4MHvXMm7vu1Fg1BaYPnjB-TKAguYomS1KIy0gZ9pKRojTKXDhysHcDSSTljKWbRZ4Uq58Lt76c7_11gyoDtHJAgQ39becPR--33f7_-AJQlDDo</recordid><startdate>20040414</startdate><enddate>20040414</enddate><creator>D.J. PUSATERI</creator><creator>S.O.OVALLE</creator><creator>M.B. OMARY</creator><scope>EVB</scope></search><sort><creationdate>20040414</creationdate><title>Brassica vegetable composition and method for manafacture of same</title><author>D.J. PUSATERI ; S.O.OVALLE ; M.B. OMARY</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN1489440A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2004</creationdate><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>HYGIENE</topic><topic>MEDICAL OR VETERINARY SCIENCE</topic><topic>PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>D.J. PUSATERI</creatorcontrib><creatorcontrib>S.O.OVALLE</creatorcontrib><creatorcontrib>M.B. OMARY</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>D.J. PUSATERI</au><au>S.O.OVALLE</au><au>M.B. OMARY</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Brassica vegetable composition and method for manafacture of same</title><date>2004-04-14</date><risdate>2004</risdate><abstract>本发明涉及一种组合物，其包括至少一种含有芥子油苷(glucosinolate)和内源性黑芥子酶的经加工的脱水芸苔蔬菜，其中当该组合物被摄入时，内源黑芥子酶把芥子油苷转化成异硫氰酸盐。本发明还提供该组合物的制备制备方法。
A composition includes at least one processed dehydrated brassica vegetable containing glucosinolates and endogenous myrosinase enzyme, wherein the endogenous myrosinase enzyme converts the glucosinolates into isothiocyanates when the composition is ingested. A method of making the composition is also provided.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| language | chi ; eng |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MEDICAL OR VETERINARY SCIENCE PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Brassica vegetable composition and method for manafacture of same |
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