| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0bd783869bc2091d46a8c0de56317eeb |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-115
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-117
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-13 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-117
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-22 |
| filingDate |
2017-08-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4909c2277b3376c04ebd8252bb9c4dcb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fa08697996b954a344587291dc12ac73
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_52916434c5fc5722e718bdcb62d95c90 |
| publicationDate |
2021-03-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
BR-112019001176-B1 |
| titleOfInvention |
method for reducing the amount of acrylamide in a cooked food product |
| abstract |
invention patent: "cooked food product with reduced acrylamide level". the present invention relates to methods of reducing the formation of acrylamide in a thermally processed food product and to food products cooked with reduced acrylamide. the method comprises the provision of a food product or food intermediary that requires reduction of acrylamide formation during thermal processing and the application of a bran composition to the food product or food intermediary in an effective amount to reduce the formation of acrylamide during thermal processing at a level that is lower than if the composition is not applied. |
| priorityDate |
2016-08-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |