http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2004156980-A1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-24 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-00 |
| filingDate | 2003-12-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f67522f4dab878b10e0345deda652b2b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5c555dec07c702b4c650dbf4581e84ea http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_572d7a03b4ad497f70ef2059dcaffbc4 |
| publicationDate | 2004-08-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-2004156980-A1 |
| titleOfInvention | Baked type aromatizing compositions |
| abstract | A process for the preparation of aromatizing compositions suitable for the biogeneration of mixtures of compounds that are able to develop or enhance a typical baked type aroma upon heating of bakery products such as bread an the like. These process includes the bioconversion of at least two amino compounds and at least one reducing sugar in the presence of a yeast. The invention also provides an aromatizing composition, a dough containing the same and methods for imparting an improved baked type aroma to dough products that are to be baked. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8021705-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11484036-B2 |
| priorityDate | 2001-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 117.