| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0faca46437d0db3bb283b8d5b003e9cf |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61P3-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-35
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B31-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B31-006
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P19-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B31-18 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B33-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B35-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B31-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B35-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B33-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-0522
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-09
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
| filingDate |
2006-05-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ad26877388b6d102f611a7dcbf35634f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bd63a93ab3e1fcdd4ce28819039c6f80 |
| publicationDate |
2007-11-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-1856986-A1 |
| titleOfInvention |
Method for reducing the oil uptake in fried foodstuffs |
| abstract |
The invention relates to a method for reducing the oil uptake of extruded and fried food products. The method of the invention comprises partially replacing said cook-up starch and/or instant starch in the ingredients of said food product by, or adding a hydrophobic starch. It has been found that the resulting food products have a remarkable lower tendency the take up oil when being fried. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2021086273-A3 |
| priorityDate |
2006-05-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |