| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4de36eaaa471d491a1c3f2ae25eaef97 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C15-165
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0765
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-11
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-093
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-104
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-082
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P1-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C13-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C11-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-076
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-133
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C15-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-127
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-093
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-09
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-082
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C20-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-015
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-007 |
| filingDate |
1994-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aa93d719d531016072b35da2f16da58d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_35089331eba3718cbd062d0976265393 |
| publicationDate |
1995-07-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-0663153-A1 |
| titleOfInvention |
Acidic amylaceous fermented composition for reducing the caloric content of foodstuffs containing fats or oils |
| abstract |
The fat caloric content of foodstuffs containing fats or oils can be reduced by adding to said foodstuffs an acidic amylaceous fermented composition resulting from a process whereinn a) a slurry of cereal flour and at least one additional non-cereal starch material is first subjected to gelatinization and further homogenized; b) inoculated with an acidifying strain or a mixture of acidifying strains selected from Lactobacillus species, Streptococcus thermophilus and Bifidobacterium species; c) then subjected to a fermentation over a period and at a temperature such as to afford a pH of about 3.5 to 4.6 of the fermented material; and d) finally stabilized. n Composition useful therefor and foodstuffs containing same. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10159269-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-0065930-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-9808400-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2006118778-A2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9603880-B2 |
| priorityDate |
1994-01-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |