http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105658090-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11C1-045 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-007 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11C3-006 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 |
| filingDate | 2013-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-07-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-07-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105658090-B |
| titleOfInvention | Activating Fats with Seaweed |
| abstract | The present invention relates to a method for accelerating the oxidation of a fat composition for the preparation of a food flavoring composition, wherein the oxidation is accelerated by the presence of seaweed in the reaction mixture. Other aspects of the invention are the activated fat compositions and food products, such as concentrated sauces or flavored products, dressings, sauces, gravies or ready-to-eat food products comprising such activated fat compositions. |
| priorityDate | 2013-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 73.