http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2010062132-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_56f4b85536fbd9e4f4bee1054190d30b |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2008-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_79254c85d301110bcd7e834f0cf72a8e |
| publicationDate | 2010-03-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-2010062132-A1 |
| titleOfInvention | Semisolid food product composition and production process |
| abstract | This disclosure relates to processed food products, and more specifically, it relates to an avocado or guacamole emulsion having a semisolid structure, characterized by a pasty structure, substantially solid, in sliceable bars or cakes, or in individual slices that includes: avocado pulp, water, hydrocolloids, alginates, emulsifiers, enzyme inhibitors, antioxidants, preservatives and a demoisturizer in certain proportions, and which may also include proteins, citric acid, lemon powder, flavors and salt in certain proportions. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103783168-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103783168-B |
| priorityDate | 2008-09-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 109.