http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2007031543-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f5a1dad9acf491f3e2a070cbcea07267 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3463 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-358 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3481 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-46 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 |
| filingDate | 2006-08-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b6b593bc0ac8fc457df7ef951faf5f5a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_baee134f89c6f2b11edb47927cfe5713 |
| publicationDate | 2007-02-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-2007031543-A1 |
| titleOfInvention | Edible anti-microbial food coating materials |
| abstract | The invention discloses edible anti-microbial food coating materials whose application to foods such as meat, poultry, seafood, vegetables, cheese, or mushrooms results in a significant reduction in the population of microbial contaminants on the surface of the food product. In addition, the edible anti-microbial food coating materials protect the coated food from further microbial growth or contamination. These edible anti-microbial food coating materials contain materials that impart the anti-microbial characteristics. Ingredients that lower the pH of the coating materials result in coating materials that are anti-bacteria, while ingredients that are preservatives or mold inhibitors result in coating materials that are anti-mold and anti-yeast, The edible anti-microbial coating materials are applied to the surface of the food product in layers which are comprised of one or more of the following: adhering material, predust, batter, and crumbs. In addition, the edible anti-microbial coating materials can be manufactured to have a high water activity which also results in a breading product that browns more evenly and eliminates the known frostiness problem inherent in extruded crumb products. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2012301580-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2009285951-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2019173810-A1 |
| priorityDate | 2005-08-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 64.