http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AU-2015310482-B2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_dfbc7d58e48068995b16268bd67daad5 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5486 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-262 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-227 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-18 |
| filingDate | 2015-09-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-08-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_22d720725d6f6f3b6898e44f371ba7c4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5d830331c5ac0bf30ec03730bda6b968 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8f56b78aa2f1b07c1d6c680dac4c6b1c |
| publicationDate | 2019-08-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | AU-2015310482-B2 |
| titleOfInvention | A proteinaceous meat analogue having an improved texture and an extended shelf-life |
| abstract | The invention concerns an extended shelf-life proteinaceous meat analogue comprising vegetable proteins among which at least wheat gluten and a plasticizer said proteinaceous meat analogue having a water content of less than 20% (w/w) and a torque value at 10mn of at least 10 gram meter (g*m), as determined by a test A. The invention is further about a method for obtaining an extended shelf-life proteinaceous meat analogue comprising the step of (i) mixing vegetable proteins among which at least vital wheat gluten and a plasticizer for obtaining a dough, (ii) heating said dough wherein said extended shelf-life proteinaceous meat analogue has a water content of less than 20% (w/w). The invention also concerns a foodstuff comprising said extended shelf-life proteinaceous meat analogue and the method for obtaining said foodstuff. |
| priorityDate | 2014-09-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 85.