| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_91d47d6a33dae94bc3b176aecfb540d9 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02P20-54
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-23
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B01D11-0203
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B01D11-028
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B1-104 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B01D11-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3589 |
| filingDate |
2005-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_199e9a2ec82ec767feae94150cc84ffa
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a4f83d4dbc63d420df8fa0fc2e10ee33
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_217a5825d13bad0122c47b0b4f3b7e8c |
| publicationDate |
2007-06-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-1792542-A1 |
| titleOfInvention |
A method for producing a prepared food product having a reduced content of species |
| abstract |
This invention relates to the treatment of a prepared food product or an intermediate product for a prepared food product having a reduced content of species and a product hereof. In particular the method relates to a method of producing healthier and tastier food products without loosing the mechanical integrity of such products. The method involves post-processing of prepared foods by at least one treatment by a fluid at supercritical conditions, and generally results in products having a reduced fat content and/or reduced content of other species. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103710134-B
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2014344-A3
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103710134-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2156745-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2008061716-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8557185-B2 |
| priorityDate |
2005-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |