| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_79352cfc0b3398827887984c3be659d6 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-19
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-19
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-15
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-27
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-01 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-153 |
| filingDate |
2010-09-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_883a90dbe4cad447faf3760cb1d477f1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_379d615f41fb105870d31724e908159a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2f292d86a061f6800df7d5e8827f6358
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2352b4920aaa1636a91393fd9ff1edf4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ae1d82bc14f03ddcf3f9d9bb6009571c |
| publicationDate |
2011-05-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2011104345-A1 |
| titleOfInvention |
Method of reducing acrylamide by treating a food ingredient |
| abstract |
Disclosed is a method for making low acrylamide food ingredients. When the treated food ingredient powders or flakes made by the present invention are used to make a low moisture, shelf stable food product, the level of acrylamide will be lower than if untreated food ingredient powders or flakes are used. The present invention is directed towards making dehydrated food ingredients from raw foods having relatively high levels of reducing sugars by making a dryable puree. Optionally an acrylamide reducing agent can be added to the puree before drum drying and grinding the dried puree into a powder. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2015237895-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103300321-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2021362891-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2020383361-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10721949-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102754798-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102754795-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102813160-A |
| priorityDate |
2007-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |