Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a2b49a381bb17d3fef1075f3a6ad649f |
classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C2270-05 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-205 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0908 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-65 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-154 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-02 |
filingDate |
2009-02-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f1e611edf34f5e0ad2632a7ae18fcf15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_41641ddd4f585e47141de364fc9e3674 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0ade7dc04a9f6845dd4207b8722925ab http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fe5cc47530e4901a9e738c0554a2b203 |
publicationDate |
2011-02-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
US-2011045156-A1 |
titleOfInvention |
Flour-based food product with inhomogeneous tastant bulk distribution and method for making such food product |
abstract |
The invention provides a method for the production of a flour-based food product comprising a tastant. The food product according to the invention has a tastant bulk weight percentage and an inhomogeneous tastant bulk distribution. The invention provides the use of an inhomogeneous tastant bulk distribution in a food product for providing a food product with a reduced tastant bulk weight percentage. Further, the invention provides the use of an inhomogeneous tastant bulk distribution in a food product for enhancing and/or improving the sensory perception of the tastant in a food product. |
isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10905133-B2 |
priorityDate |
2008-02-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |