| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_917de30bf02beb7275ef5db54ce2d033
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7a3ba9a95b27174ce852a01051d9b0af
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f8ffc22c0b7a9cbd888ff8a0297a9d5a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f46194f67dfb9e0b649ef30d3e8610f8 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-23 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A22C29-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 |
| filingDate |
2002-08-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_10d89890e72534e2a543b5a70806a968
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1d92a8a275d64a819e4e46b06f92a85a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4305d0910fcfce3c0d1d16d9e6ee3e78
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_adf2f254580e467e33803324fa6c6ec7 |
| publicationDate |
2006-06-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2006115576-A1 |
| titleOfInvention |
Low-cholesterol shrimp and method of obtaining same |
| abstract |
It is disclosed a low-cholesterol whole shrimp a method of obtaining same comprising: (a) to provide a plurality of frozen, peeled and deheaded shrimps; (b) to freeze drying the whole shrimps to a humidity content of approximately 1 to 10%; (c) to extract the cholesterol from the dehydrated shrimps by means of a stream of a supercritical solvent which is selective to lipids, at a temperature between 36-39° C. and at a pressure between 275-345 bar; (d) to rehydrate the shrimps in a vacuum chamber with water in a relationship of about 1-10 mL per g shrimp at vacuum and room temperature by about 1-5 hours; and (e) to cook said plurality of whole shrimp with steam. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109259124-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016149968-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2010129509-A1 |
| priorityDate |
2002-08-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |