| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9ef9130b438bec0b1262d22cb5b58c74
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ada27f47784e0038f73a965daa86f7d9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_49f4c17197e98ad1c51f79a3ce5181d6 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C2270-05 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C11-106
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-09
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-133
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-256
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-231
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C21-08 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-15
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate |
2006-10-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3533c4557d54f6f7c416d774de2769ac
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_323471727dc845fbb3552c7079cad49c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f7622f094892c76f06e4029e8882b832 |
| publicationDate |
2008-12-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2008317910-A1 |
| titleOfInvention |
Microfoamed Fruit or Vegetable Puree and Method for Preparing Same |
| abstract |
The invention concerns a microfoamed fruit or vegetable puree containing native defatted soluble seric proteins and optionally a texturing agent, the overrun being not more than 50%, the average diameter of the bubbles being less than 200 μm and the microfoamed fruit or vegetable purée being stable for at least 28 days at a temperature ranging between 1 and 10° C. The invention also concerns a method for preparing same. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10709146-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EA-033333-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3395178-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2008305193-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10729150-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10834934-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2015059246-A1 |
| priorityDate |
2005-10-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |