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    • 7. 发明授权
    • Lighting apparatus for controlling plant disease
    • 照明设备,用于控制植物病害
    • US08458954B2
    • 2013-06-11
    • US12935042
    • 2009-04-08
    • Makoto YamadaMasaki IshiwataAkinobu OichiKanetake FurihataTakashi Omi
    • Makoto YamadaMasaki IshiwataAkinobu OichiKanetake FurihataTakashi Omi
    • A01G7/00
    • A01G7/045Y02P60/146
    • A lighting apparatus for controlling a plant disease is provided to reliably inhibit a spore formation and a hyphal growth of a filamentous fungi, reliably induce a disease resistance, prevent a leaf scorch, and promote a growth of a plant. A UV light source repeats a light irradiation which has an irradiation pattern of combining a light irradiation, in which UV-C and UV-B and a visible light are superimposed, with a visible light irradiation alone at least twice a day. The emission of UV-B and UV-C enables the reliable inhibition of the spore formation of the filamentous fungi, for example. Its intermittent emission prevents a plant from getting too used to ultraviolet rays, promotes a generation of an antibacterial substance, for example, and prevents a leaf scorch. The continuous emission of the visible light enables a promotion of a growth of the plant.
    • 提供了一种用于控制植物病害的照明装置,以可靠地抑制丝状真菌的孢子形成和菌丝生长,可靠地诱导抗病性,防止叶片焦烧并促进植物的生长。 UV光源重复具有将每次至少两次可见光照射与UV-C和UV-B与可见光重叠的光照射的照射图案重复的照射图案。 例如,UV-B和UV-C的发射能够可靠地抑制丝状真菌的孢子形成。 其间歇性排放防止植物太紫外线过度使用,促进抗菌物质的产生,并防止叶片焦烧。 可见光的连续发射使得能够促进植物的生长。
    • 10. 发明申请
    • METHOD FOR PRODUCING FLAVOR MATERIAL
    • 生产挥发性物质的方法
    • US20110287155A1
    • 2011-11-24
    • US13166989
    • 2011-06-23
    • Yukiko TakakuraKazuhiro HayashiMayuko IgaMakoto YamadaTakuya Masuzawa
    • Yukiko TakakuraKazuhiro HayashiMayuko IgaMakoto YamadaTakuya Masuzawa
    • A23L1/227A23L2/56
    • A23L2/56A23L27/215
    • The present invention provides a method of producing a composition which is useful for flavoring food or drinks. The method includes utilizing a heating reaction of methionine and a sugar, which results in methional being present in the composition at a higher concentration. The present invention also provides a food, etc. containing the composition produced by the method.Methionine and a sugar are mixed, and the mixture is heated under a two stage process having particular pH conditions for a particular time at a particular temperature. Moreover, during the mixing and heating of methionine and a sugar, one or more of sodium chloride, potassium chloride, calcium chloride and phosphate is/are added, and the mixture is heated under particular pH conditions for a particular time at a particular temperature.
    • 本发明提供一种制备可用于调味食品或饮料的组合物的方法。 该方法包括利用甲硫氨酸和糖的加热反应,导致组合物中以较高的浓度存在蛋白质。 本发明还提供含有通过该方法制备的组合物的食品等。 将甲硫氨酸和糖混合,并将混合物在具有特定pH条件的两阶段方法下在特定温度下加热特定时间。 此外,在蛋氨酸和糖的混合和加热期间,加入氯化钠,氯化钾,氯化钙和磷酸盐中的一种或多种,​​并将混合物在特定pH条件下在特定温度下加热特定时间。