http://rdf.ncbi.nlm.nih.gov/pubchem/patent/BR-102016017966-A2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_868fb76769ad72954c2d4389e587a0cb |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-42 |
| filingDate | 2016-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a2c1b73db606695a69d873e813831c0f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6d50c8bdc6bb753191d64d33a529d687 |
| publicationDate | 2018-03-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | BR-102016017966-A2 |
| titleOfInvention | DESIGN COMPOSITION BASED ON HIGH FLAVONOID FUNCTIONAL INGREDIENTS AND OBTAINING PROCESS |
| abstract | dessert composition based on high flavonoid functional ingredients and process of obtaining. The purpose of the present patent (pi) is to describe all the technological details for the development of a dessert composition, made from functional products free of milk protein or whey, called a composition with high flavonoid content and is preferably intended for ready-to-eat processed and / or processed foods, with direct application in the food industry, targeting all food-savvy consumers, including individuals with lactose and cow's milk protein allergy. The following ingredients were used for the development of the product: (1) whole grape juice (industrial and / or prepared from fresh fruits), (2) brown sugar, (3) already cooked cassava, cassava / cassava, (4) yam, (5) camellia sinensis leaves and (6) mate tea (industrial and / or prepared from fresh leaves). The product obtained is characterized by being a food composition, based on high flavonoid products, to be consumed as a chilled dessert or applied to sweets, pies, among other foods. |
| priorityDate | 2016-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.