| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_136cb56216d220f184305e921e1ac221 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y101-03005
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y101-0301
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-11
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y101-03004
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y101-03009
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y101-99018
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-107
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-111
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-55
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y101-03011 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00 |
| filingDate |
2003-11-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7bee963bfcd4a156106a2745570f9a0e |
| publicationDate |
2006-01-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-1613176-A1 |
| titleOfInvention |
Method of improving the hydration of pasta and preparation of pasta products |
| abstract |
A method of improving the hydration of pasta or pasta products, comprising adding to the pasta or to pasta dough or to pasta dough ingredients an effective amount of an oxidoreductase which is at least capable of oxidizing a carbohydrate. Preferably the oxidoreductase is at least capable of oxidizing maltose. |
| priorityDate |
2003-04-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |