| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e8c30423fd3f170bb2333150798f208e |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-42
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/A21D2-186
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-22 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-308
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-164
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate |
1998-05-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2006-10-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_85f2dbe399e2b4f695fd9da5feb06bb5
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ad304167c559b84ec73d2d79b5e9967f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fac4b80db32ec61d378b304282c4cf9b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5061b621c0a8f421de6e98fc919596cf
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_159883fdcf552494d20ccab8b4e9848c |
| publicationDate |
2006-10-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CA-2289489-C |
| titleOfInvention |
Milled cereal by-product which is an additive for flour and dough |
| abstract |
The present invention provides an additive composition made from milled cere al by-products. The additive is for enhancing the strength and/or stability of food products. The additive composition compris es a cooked cereal by-product which includes gelatinized edible starch. The starch is gelatinized to an extent, and is present in an amount, such that when the composition additive is added to masa or other cereal grain flour or dough at a level of at lease about 0.5 weight percent the composition additive is effective for increasing the strength and/or the shelf life of food products made from the additive and flour. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8282379-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8241689-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7820220-B2 |
| priorityDate |
1997-05-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |