http://rdf.ncbi.nlm.nih.gov/pubchem/patent/BR-102018016106-A2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_23f1583156c73ddae7c5b50738c740a9 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-39 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-46 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-39 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-46 |
| filingDate | 2018-08-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9d14a8bbc824cf97152d2f1e6c86154a |
| publicationDate | 2020-02-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | BR-102018016106-A2 |
| titleOfInvention | SOLUBLE EXTRACT FROM THE AÇAÍ CORN (EUTERPE OLERACEA MART) TOASTED AND GROUND, AND ITS PROCESS OF OBTAINING |
| abstract | soluble extract of roasted and ground açaí kernel (euterpe oleracea mart), and its process of obtaining the present object deals with the production process and the product soluble extract of roasted and ground açaí kernel (euterpe oleracea mart), which aims to conception of a concentrated product presented in liquid, powder or granulated forms, obtained through the process of beneficiation and extraction of soluble substances from the aqueous extract from roasted and ground açaí seeds, being sensorially very similar to soluble coffee, enabling the appearance of a product with considerable concentrations of antioxidant phenolic compounds such as protocyanins which have pharmacological properties scientifically proven to fight free radicals, favoring the total antioxidant capacity and stimulating the physiological antioxidant defenses of plasma, as well as protection against ischemic damage and atherosclerosis red also using the proportion of ldl cholesterol in the body; it can be consumed in total or partial substitution to soluble coffee or added in several industrialized food compositions for cold or hot consumption such as cappuccino or other dairy drinks, carbonated (soft drinks) or fruit-based or their flavorings, candies and chewing gums among other genres of the type, cookies and other bakery products; having as advantages the high nutritional power, making food as an adjuvant in the process of prevention and reduction of cardiovascular diseases, in addition to becoming an ecologically correct product since it reuses the residues (seed / seed) of the açaí pulp production process, which in turn make up approximately 80% of the açaí fruit. |
| priorityDate | 2018-08-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.