http://rdf.ncbi.nlm.nih.gov/pubchem/patent/NL-2014499-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c0252455296658d2d9b79bd80a096df5 |
| filingDate | 2015-03-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-01-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_00142a5cbc842fd5169c42e449f0498a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7eb251bd57ed8878133b895f9d30d7be |
| publicationDate | 2017-01-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | NL-2014499-B1 |
| titleOfInvention | Fermented food ingredient |
| abstract | The invention relates to a method for preparing a food ingredient, comprising: providing a mixture of a starch, protein, and dietary fiber-containing food raw material, water, a yeast, a lactic acid-producing bacterium and optionally one or more other ingredients; and subjecting the mixture to a fermentation step to form lactic acid. The invention also relates to a fermented food ingredient, to a method for the preparation of a foodstuff, to a foodstuff and to the use of a foodstuff ingredient or foodstuff in particular in animal husbandry. |
| priorityDate | 2015-03-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 255.