Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_136cb56216d220f184305e921e1ac221 |
classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-061 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y111-01006 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y101-03004 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y101-03005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0912 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-063 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y101-03009 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3571 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-032 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 |
filingDate |
2001-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
grantDate |
2010-01-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dc2c8ef06b0782cc623c7e85434c7312 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_75e6073262b1a912875a09a9e1a31dac |
publicationDate |
2010-01-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
CA-2427914-C |
titleOfInvention |
A process for the prevention and/or reduction of maillard reaction in a foodstuff containing a protein, a peptide or an amino acid and a reducing sugar |
abstract |
There is provided a process for the prevention and/or reduction of Maillard reaction in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar. |
priorityDate |
2000-11-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |