| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1d47ea4a98d4d599e0ff810991424307
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a61c11d10dd703b85946a6f210e064f2 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1315
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1322 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-16 |
| filingDate |
2004-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2007-10-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0afe91bd61280f07b52a91fe7f0e5386
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4c3698e9e9c0bce0ec267e3820fd33bf |
| publicationDate |
2007-10-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-1651057-B1 |
| titleOfInvention |
Fermented food product comprising soy protein |
| abstract |
Food product fermented with one or more lactic acid bacteria, comprising 4-10 wt. % soy protein, wherein the food product comprises at least 0.2 wt. % hydrolysed protein. Further, this relates to a process for the preparation of a fermented food product, wherein a starting material comprising soy protein is fermented with one or more lactic acid bacteria, wherein 40 wt. % or more relative to the total amount of soy protein is hydrolysed soy protein. |
| priorityDate |
2003-08-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |