http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2599821-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_04df1bd8c665c77182cea0767f43fb1a |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
| filingDate | 2015-07-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e0100620190a41aec9bbb57b564d0231 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5151435ce3377aa7b01cc4a01b39e39c |
| publicationDate | 2016-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2599821-C1 |
| titleOfInvention | Composition for sports bars |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to food industry, in particular to confectionary, and can be used for production of sugary confectionary products for people involved in fitness exposed low power loads. Composition for sports bars has following composition, wt%: beer yeast autolysate - 10-13, amber acid - 0.8-1.2, L-carnitine - 0.6-0.9, flour mixture of garbanzo and CO 2 -coffee extraction cake at a ratio of 7:1 - 40.0-42.0, molasses - 16.0-22.0, powdered hemoglobin - 4.0-6.0, dihydroquercetin - 8-12, dry extract of licorice roots - 2.0-3.0, citric acid - 0.02-0.05, glycerine - 0.3-0.6, sugar - up to 100 %. n EFFECT: invention allows to manufacture a product with improved organoleptic and ergogenic properties. n 1 cl, 1 tbl, 3 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2642673-C1 |
| priorityDate | 2015-07-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 63.