| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_79352cfc0b3398827887984c3be659d6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_de8fe5afecd773fa7a4240920cca8662
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_62352a8795ff14bd4ef9406c883a901f |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-27
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B5-005
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-007
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B5-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B5-0085
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-42
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-042
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 |
| filingDate |
2009-08-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2013-03-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6f90170a060959192c420e1a39cb5160
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8d450a28d5a2bb84b40525ec82c30657 |
| publicationDate |
2013-03-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
ES-2396928-T3 |
| titleOfInvention |
Acrylamide reduction procedure by treating a food product |
| abstract |
Method for preparing a dry food product, said process comprising the following steps: a) cutting a food product to prepare a plurality of food pieces having a natural moisture content; b) natural moisture cooking said food pieces in an acid solution having a pH lower than 6.0 to prepare a plurality of treated food pieces so that said treated food pieces comprise a moisture content within 5% of said natural moisture content; c) grind said treated pieces of food; d) drying said treated food pieces to a moisture content of between 6% and 15% by weight to prepare said dry food product. |
| priorityDate |
2008-08-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |