| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_77b3ff130e2d8c51272cd48f296b55c6 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-25
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-03
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y305-01001
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y302-01004
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-155 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-82 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 |
| filingDate |
2011-01-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_32da96d1f533fda5a0ee531ac89604e8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_397f662b61d6571cb440d93b37f8757a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_828451871e5f4376ee03c121bb369e00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d3eeca5e947c834fb7d7d0d368bdac62
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bd2a52b2459860b977af55662be1483e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c852d1078e3402acaf50541dc696ea9e |
| publicationDate |
2011-05-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2011092207-A |
| titleOfInvention |
Methods for lowering acrylamide |
| abstract |
The present invention relates to a method for producing a cooked vegetable food material having a reduced level of acrylamide. A) providing a vegetable food material; b) par-frying the plant material; and c) the par-fried vegetable food material and an asparagine-reducing enzyme. contacting the enzyme). [Selection figure] None |
| priorityDate |
2004-11-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |