http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1460906-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4de36eaaa471d491a1c3f2ae25eaef97 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-126 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-115 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-126 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2002-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b63fbe40798ed1fc973a0c0dacdb64c4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e58154dc82cbc61ba0c790b821c60280 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_de73b0ef77514bb348654e741d819300 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4455ab1b9b99b887e644ec202f8ced9b |
| publicationDate | 2004-09-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-1460906-A1 |
| titleOfInvention | Food product with high viscosity |
| abstract | The present invention relates to food products comprising in percent by weight of dry matter, 0.5 - 5% of a viscous soluble fibre, 2 - 20% oat bran concentrate, and 7 - 35% cereal bran. The specific amount of these constituents provide for a high viscosity and are suitable to delay glucose absorption or appearance in blood and/or to maintain raised glucose levels while avoiding high glucose peaks. The high viscosity of a food product was shown to be a key factor in the appearance of glucose in the blood stream. Hence, the food products according to the present invention are also suitable for diabetic patients. <IMAGE> |
| priorityDate | 2001-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 125.