| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ac2acd389b0d083bdd59436be190028c |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-19
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-01
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-19
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/A23B7-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-15
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-27 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10
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> |
| grantDate |
2016-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c698a7b2dcbb3747e4bde6142d8f60ec
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f70da1fb5929017c473ca5e9306a94f6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d3fa6cf868f82f33d3dc603e95db8bbc
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8b3b140701d0edd0d8d2c86c2fe81446
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_04cf04d5c8a73236a2c0f6ba2d475a4a |
| publicationDate |
2016-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
RU-2578480-C2 |
| titleOfInvention |
Method for reducing acrylamide content by treatment of food product |
| abstract |
FIELD: food industry. n SUBSTANCE: group of inventions relates to the food industry, in particular to the manufacture of dehydrated food ingredient. Selecting one or more crude products with low acidity, which is produced from the mixture. Mixture comprises a first food substrate having a native concentration of reducing sugars of more than about 1.5 wt.% And a second food substrate having a native concentration of reducing sugars of less than about 1.5 wt.%. Mixture had a reducing sugars content less than about 1.5 wt.%. Raw foods are segmented to produce food pieces. Food slices are blanched and then pulverized. Acid is added to one or more products of low acidity to obtain a mixture. Dry the mixture to a moisture content of about 6 wt.% To about 15 wt.%. Food product comprises at least one kind of hybrid cereal food. Wherein at least one kind of hybrid cereal food puree made from a reduced sugar concentration of less than about 1.5 %. n EFFECT: reduced the level of acrylamide in food. n 16 cl, 5 dwg, 6 tbl |
| priorityDate |
2010-09-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |