| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1e214cf2ae42227c646a2c7f3c6a4362 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-11
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-20 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00 |
| filingDate |
2003-06-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4c8d63cff60d89ec44e257e721f05aec
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_91e8247258dc6c2298911485aa175305
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cf833e65f47a8108ab5e010f6359d0eb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b515ab5e7d7edd5d6fddcc3b0fe8aadd |
| publicationDate |
2004-12-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2004253347-A1 |
| titleOfInvention |
Food products having moisture release system for maintaining texture during shelf life |
| abstract |
Multi-component food products including diverse food components having differing water activities, and a moisture release system useful therefor, are provided. In these food products, an edible moisture supply layer is provided in contact with a first food component to which it releases moisture to slow down the rate at which the first food component goes stale and thereby increase its shelf life, while a separate edible moisture barrier is interposed between the moisture supply layer and a second food component having a higher water activity than that of the first food component effective to reduce moisture loss in the second food component from migration of moisture between the food components having different water activities. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8048470-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8110231-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2009110773-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11317640-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2011104338-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2006257549-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2006263488-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2012023142-A3
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103167869-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10602754-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2012023142-A2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2007237880-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9750267-B2 |
| priorityDate |
2003-06-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |