| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4da539ea530fca10234ac3296aa920ba
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9cc97e0f5b18dfb96397b2f752e6e30b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_15c1e5f0d900608624fe914383891179
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f6b2323fc0fad4b5928a239bfef45f67 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K2236-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-899
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L25-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-82
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-61
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-889 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-899
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-889
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L25-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-61
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-82
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-04 |
| filingDate |
2022-07-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
2022-08-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
DE-202022103697-U1 |
| titleOfInvention |
System for the production and evaluation of plant-based food bars to improve interactions between the gut microbiome and the brain |
| abstract |
System for making and evaluating a plant-based nutritional bar to improve gut microbiome-brain interactions, the system making a plant-based nutritional bar by:Baking 50 grams of quinoa seeds for 3 minutes at 180 degrees and grinding into a semi-granulated powder form for 30 seconds in a blender;Adding the quinoa seeds to 90g of rolled oats and then adding 5g of spinach powder;Adding 15g of kehwa leaves to 250ml of water, boiled for 3 minutes and allowed to stand for 10 minutes, allowing the leaves to filter will; andmixing 1.5 g triphala powder in 60 ml lukewarm water; Blending 350g of pitted dates in a blender to form a thick paste; mixing all the ingredients together to form a firm consistency and placing on a baking sheet; the bar to be baked at 180 degrees for 15 minutes. |
| priorityDate |
2022-07-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |