| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a03801c0744189c445e62e8059edc415 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 |
| filingDate |
2006-03-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d553a3a6ccaf0639bf64989f8f987c1d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7e2468a790230321a989ea16c2297c19
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6b1f530687425ff513c4f1e0eb806b5f |
| publicationDate |
2006-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2006174845-A |
| titleOfInvention |
Method for reducing acrylamide in foods |
| abstract |
An object of the present invention is to provide a method for reducing acrylamide in foods by suppressing the generation of acrylamide in the cooking process of food materials. A method for reducing acrylamide in foods, comprising cooking after adding a basic amino acid, a sulfur-containing amino acid or the like to the food material. [Selection figure] None |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2011162250-A1 |
| priorityDate |
2003-04-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |