| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bba0db5c6a1c2d6b4697ec4a5f40a144 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-39
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-10 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-39
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-10 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-39
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-10 |
| filingDate |
2019-04-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d6ebdc5e77bc77bfa874efd2d5df3e41
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d6450e796435467d5bb4fd3aaa81fc43
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_86d1f8910b3352f8c5ed0ecb31821c57
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_78b308fb826d98f4358dde3580ddf65a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a462ff74fde1140eb221bcb6bf93ca46
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7605b54038304f3008ba41eb85ab68b9 |
| publicationDate |
2020-10-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
BR-102019006589-A2 |
| titleOfInvention |
OBTAINING POWDER GREEN JUICE USING THE SPRAY BED ATOMIZATION PROCESS |
| abstract |
The present invention provides "The production of a green juice in powder from cabbage and watermelon with different drying aids from the spray bed spray process". The process of the present invention constitutes an invention obtained from the spouting bed drying processes and using different drying aids in a total of five different formulations. The invention has potential for the scientific community and the food industry, because in addition to obtaining a new functional product rich in nutrients, it will also make available on the market another option of juice that can be consumed at different times of the year by people who seek good food and improving the quality of life. |
| priorityDate |
2019-04-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |