| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_12622c5504b328fa3843e22c6f4b3f01 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J1-125
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-54
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-346
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-54
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-185
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K20-147
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y302-01001
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y302-01003 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K20-147
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K10-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-54
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-54
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-185 |
| filingDate |
2011-08-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7ee31245b935373c645bc6446be1390c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_24428c14bc1b84f8e9f587cca8942421
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d6a26bcefb4cefdf21e169017176c353
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e5278d53e439fee8c6d84ae5f99eb4e9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_969ae61e5b91550cb1b5eaabc81cb86f |
| publicationDate |
2013-07-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-2608682-A1 |
| titleOfInvention |
A food product comprising a low temperature rice protein concentrate |
| abstract |
Rice protein concentrates prepared at low temperature exhibit improved functionality and beneficial physiological benefits, including lowered cholesterol and enhanced lactic acid dehydrogenase activity, without an increase in blood urea nitrogen. The rice protein concentration could be made into a wet dough with comparatively less water than a soy protein concentrate. Use of the rice protein concentrate thus improved processing steps in the formulation of a food article containing the concentrate. The food product advantageously shows an extending shelf life and improved palatable texture. |
| priorityDate |
2010-08-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |