| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_79352cfc0b3398827887984c3be659d6 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-01
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-27
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-19
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-19
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-15 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01J25-11
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate |
2011-09-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_379d615f41fb105870d31724e908159a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_883a90dbe4cad447faf3760cb1d477f1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ae1d82bc14f03ddcf3f9d9bb6009571c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2f292d86a061f6800df7d5e8827f6358
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2352b4920aaa1636a91393fd9ff1edf4 |
| publicationDate |
2013-09-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
MX-2013003226-A |
| titleOfInvention |
METHOD FOR REDUCING ACRYLAMIDE THROUGH THE TREATMENT OF A FOOD PRODUCT. |
| abstract |
A method for making food ingredients with low acrylamide content is described. When powders or flakes of treated food ingredient made by the present invention are used to make a food product stable to storage, with low moisture content, the acrylamide level will be lower if powders or flakes of untreated food ingredient are used. The present invention is directed to making dehydrated food ingredients from raw foods that have relatively high levels of reducing sugars by making a mash capable of being dried. Optionally, an acrylamide reducing agent can be added to the mash before drum drying and grinding the dried puree to a powder. |
| priorityDate |
2010-09-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |