| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4de36eaaa471d491a1c3f2ae25eaef97 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01J2005-0077
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01J5-48 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61B5-01
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61B5-4848
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01J5-0025 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61B5-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61B5-01 |
| filingDate |
2015-10-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b406dda8811a8c1cc349745c8f3788c9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4816ed863cb6df5fba4f41d9b558736e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b4ff4016c97d29f51f5639dcf1de2ed5 |
| publicationDate |
2017-03-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
AU-2015342080-A1 |
| titleOfInvention |
Methods using facial temperature to evaluate post-ingestive impact of food ingredients on fat oxidation |
| abstract |
Facial thermography using an infrared camera captures changes of temperature on the face that are induced by modification of the activity of the autonomic nervous system. Changes of the nose temperature are closely correlated with levels of fat oxidation after ingestion of some ingredients. Therefore, methods using facial thermography can measure the impact of a food ingredient on metabolism and more precisely on fat oxidation after consumption. |
| priorityDate |
2014-11-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |