http://rdf.ncbi.nlm.nih.gov/pubchem/patent/BR-112020011028-A2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_199450d8e2d705a2b559ce4c32e5dcb3 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-047 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3508 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-145 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D15-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3508 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D15-00 |
| filingDate | 2018-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4106b3e10466e1207958101314ba50e3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_60bc90042cf6a59eb47cae24738ed9b9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6bd054a4be5f42bdcc73cc86853c1d1d |
| publicationDate | 2020-11-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | BR-112020011028-A2 |
| titleOfInvention | organic acid preservative system, method for producing a microbiologically stable edible meal product, product and use of an organic acid preservative system |
| abstract | the present invention relates to compositions and processes for preparing microbiologically stable edible products from dough and processes and compositions for preparing dough-based edible products that have improved mold resistance, extended shelf life and good organoleptic properties. according to the invention, a combination of an acetate component and a propionate component, in particular, combinations of a vinegar (buffered) and a propionate component prepared by fermentation, can be applied to bread and other baked dough products to achieve the effects mold inhibitors satisfactorily at dosages that do not (negatively) affect the organoleptic properties of the product, such as taste, taste or aroma. therefore, the present invention provides new preservative systems, the use of which to inhibit mold in baked pasta products, and in the consequently obtained baked pasta products. |
| priorityDate | 2017-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 55.