| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_adb0e564374fedf34b36103d36e6455a |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y302-01001
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y301-01001
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-2402
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-2414
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-2437
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y301-01003
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y302-01004
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-042
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y305-01001
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-82 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104 |
| filingDate |
2006-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bd32887cee1596b0134c05c068c498b2 |
| publicationDate |
2007-05-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
AR-053395-A1 |
| titleOfInvention |
NEW PROCEDURE FOR THE ENZYMATIC REDUCTION OF ACRILAMIDE IN FOOD PRODUCTS |
| abstract |
This refers to a novel enzyme composition comprising asparaginase and at least one hydrolyzing enzyme, the use of such a composition to reduce acrylamide levels in food products and a PATRA method of producing food products that involves at least one heating stage, which comprises adding: a) asparaginase and b) at least one hydrolyzing enzyme, to an intermediate form of said food product, said production process according to which asparaginase and at least one hydrolyzing enzyme are added before said heating step in an amount which is effective in reducing the acrylamide level of the food product compared to a food product to which no asparaginase or hydrolyzing enzyme is added. |
| priorityDate |
2005-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |