| Predicate |
Object |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C2270-05 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-205
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0908
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-154
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-25
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-65 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-15
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40
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/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 |
| filingDate |
2009-02-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
2011-04-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2011512815-A |
| titleOfInvention |
Food having non-uniform taste substance bulk distribution and method for producing such food |
| abstract |
The present invention provides a method for producing a food containing a tastant. The food product according to the invention has a taste substance bulk weight% and a non-uniform taste substance bulk distribution. The present invention provides the use of a non-uniform tastant bulk distribution in a food product to provide a food product with a reduced tastant bulk weight percent. Furthermore, the present invention provides the use of a non-uniform tastant bulk distribution in food to enhance and / or improve the sensory perception of tastant in food. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017018007-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014057549-A |
| priorityDate |
2008-02-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |