| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7d99d38a06a2d58f642afcf7695d4240 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-01
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-45
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-12 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L25-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-40 |
| filingDate |
2009-02-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2013-10-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9e255c740a4f1ebbf0f5e67c08d5b309
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_883195f8defa3cfb9c7b2f6cb0fb66d2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fd1a59e3a9f2a9ef42df11aa47487f67 |
| publicationDate |
2013-10-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
ES-2424632-T3 |
| titleOfInvention |
The use of soluble tomato solids to reduce the salt content of food products |
| abstract |
A process to partially replace the salt added to food products, so that it is possible to reduce the total amount of salt added to said products while maintaining the salty taste thereof, which includes the addition of soluble tomato solids (SST) to said products. food products, wherein said OSHs are subject to any additional treatment aimed at eliminating their color or taste. |
| priorityDate |
2008-02-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |