http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3991568-A1

Outgoing Links

Predicate Object
assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ab996751855857f64d8bfd21ad4f012c
classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-26
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-227
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-14
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-26
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10
filingDate 2020-11-03-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_16451e3e3502009e6a039e017b3a825f
publicationDate 2022-05-04-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber EP-3991568-A1
titleOfInvention Method of flavoring high moisture extruded plant proteins-based products
abstract The present invention concerns a method of flavoring high-moisture extruded plant proteins-based product, comprising the steps of: na) providing high moisture extruded plant proteins with a water content of from 30% to 70%, nb) cleaning the high moisture extruded plant proteins provided at step a) by drying them down to a water content of from 25% to 45%, thereby eliminating off-flavors, nc) marinating the dried high moisture extruded plant proteins by contacting them with 20% to 40% by weight of at least one marinade, until said high moisture extruded plant proteins reach a water content of from 70% to 85%, nthereby obtaining a flavored high-moisture extruded plant proteins-based product with reduced off-flavors.
priorityDate 2020-11-03-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

Predicate Subject
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020089445-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2014272094-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2019143859-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2020060310-A1
isDiscussedBy http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID226581288
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID226426872
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID2879
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID226581289
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID31229
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID62835
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID798
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID226596468
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID227040820
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID999
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID62131
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID18827
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID228624535
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID226394178
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID226482738
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID5283349
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID226393662
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID226393441
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID226393327
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID13233
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID340145473
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID28905
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID19309
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID14715519
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID26334
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID7509
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID998
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID226421728
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID226408853
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID226439509
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID226511735

Total number of triples: 54.