http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2552234-T3
Outgoing Links
Predicate | Object |
---|---|
assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_52c9112383453a98c3072ca498253a63 |
classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-31 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y302-01015 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-60 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G1-00 |
filingDate | 2005-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
grantDate | 2015-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_682801d9cc06b61cad772c513e2d4435 |
publicationDate | 2015-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | ES-2552234-T3 |
titleOfInvention | Procedure of treating a beverage to increase its sweetness and compound intended to be added to a beverage to increase its sweetness |
abstract | Procedure for treating a beverage intended for consumption by a human or animal being in order to improve the sapidity associated with the sweetness of said beverage, characterized in that a sapid peptide fraction comprising at least one coming sweetening peptide compound is added to said beverage of yeast, which has a molecular weight between 0.5 and 3 kDa and a similarity of at least 95% with at least one of the peptide sequences SEQ ID NO: 1, SEQ ID NO: 2, SEQ ID NO: 3, SEQ ID NO: 4, SEQ ID NO: 5, SEQ ID NO: 6, SEQ ID NO: 7, SEQ ID NO: 8, SEQ ID NO: 9, SEQ ID NO: 10 and SEQ ID NO: 11. |
priorityDate | 2004-11-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 1033.