http://rdf.ncbi.nlm.nih.gov/pubchem/patent/BR-102014001685-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9fb11710c715bf6ef92ee22609dd6776 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-133 |
| filingDate | 2014-01-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cbb1be594972ab8de528c169b4e38fc6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_15363e27d5917cdd95e693a1f9785a7f |
| publicationDate | 2021-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | BR-102014001685-B1 |
| titleOfInvention | FUNCTIONAL FOOD FORMULATION WITH PLANT COMPONENTS FROM THE GENUS PHYSALIS AND THE GENUS SALVIA |
| abstract | FUNCTIONAL FOOD FORMULATION WITH PLANT COMPONENTS FROM THE GENUS Physalis AND THE GENUS Salvia. The present invention describes a functional food formulation comprising a combination of at least one component derived from a plant of the genus Physalis and at least one component of a plant of the genus Salvia. Specifically, the present invention comprises a yogurt comprising plant component Physalis peruviana and plant component Salvia hispanica (also known as chia). The addition of such components led to a significant increase in the viscosity of the final formulation, in order to eliminate the need to add additives to the final formulation to increase viscosity, such as texturizers. |
| priorityDate | 2014-01-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 217.