| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1e214cf2ae42227c646a2c7f3c6a4362 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D15-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-358
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3454 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D15-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3454
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-144
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3508
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-358 |
| filingDate |
2005-02-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_84a7b6818491f81b224f902d24e239b5
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ab323ba37780a6ba9ada5ea0c73a89b3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2301484e57e1503cfdd286fc252e54c7 |
| publicationDate |
2005-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-1568287-A1 |
| titleOfInvention |
Method for acidifying and preserving food compositions using electrodialyzed compositions |
| abstract |
The present invention is directed to methods for acidifying and preserving foodncompositions using electrodialyzed compositions. Food products are contacted with an amountnof electrodialysis composition effective for lowering the pH of the food product whilenmaintaining desirable organoleptic quality. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/IT-MI20110111-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7887867-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2006039372-A2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1932435-A3
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7582326-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2006039372-A3
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1932435-A2 |
| priorityDate |
2004-02-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |