Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c930c1a3fcc9a93dc304ab4a77bd0ea3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1271c5dc0f9289574052f5fa187c0fc7 |
classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1216 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C1-16 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-042 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y304-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-84 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-163 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-84 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 |
filingDate |
2016-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0f0899cc18b491035b4db678fa508e0f |
publicationDate |
2017-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
FR-3052023-A1 |
titleOfInvention |
USE OF PEPTIDASES OF THE PFPI FAMILY TO LIMIT THE PRESENCE OF ACRYLAMIDE IN FOOD PRODUCTS |
abstract |
The present invention relates to the use of a thermostable peptidase derived from a thermophilic bacterium in the prevention and / or reduction of acrylamide formation during the implementation of a food product preparation process comprising at least a heat treatment step of between 60 and 130 ° C. |
priorityDate |
2016-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |