Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_adb0e564374fedf34b36103d36e6455a |
classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y305-01001 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-215 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-347 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-145 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 |
filingDate |
2006-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
grantDate |
2011-11-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2e1e2df2d9af5bce60cd6bb66f8941e8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5ecb9ac45b699ce165f6709a2c09bc34 |
publicationDate |
2011-11-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
AU-2006331045-B2 |
titleOfInvention |
Process flavours with low acrylamide |
abstract |
The present invention describes novel yeast extract, autolysed yeast and protein hydrolysate with an amount of free asparagine not higher than 1 mg/g. This yeast extract, autolysed yeast or protein hydrolysate may be advantageously used in the production of a process flavour with an amount of acrylamide not higher than 800 ppb. This process flavour is particularly suitable to be used in flavouring of food or feed. |
priorityDate |
2005-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |