| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_81ad53b64eb74859acdc01278829b080 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-175
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-1051
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-366
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y204-01005 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P19-18 |
| filingDate |
2016-04-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aafadd5aae3851b5e608730aabf91ac5
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_69f7646a69dba4e7b23c8db8b3c6a6d3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2515d818d71cd719da3ed7e0361e51e5
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_936daee4ad00bb088adebefa0daabca5
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_41d403f5802a70768ac0f821d9aa110e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_751e73b1375ba0048f723c6a00ad17fc
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b570f1ea905a4b9cd95117e679666427 |
| publicationDate |
2018-03-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-3289091-A1 |
| titleOfInvention |
Sugar reduction of food products |
| abstract |
A process for reducing the monosaccharide and/or disaccharide content in a food material, the process comprising contacting the food material with a glucosyltransferase that comprises an amino acid sequence having at least 95% identity to SEQ ID NO: 1. |
| priorityDate |
2015-04-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |