| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_690dfbe8179d317d0cda68bc91c7d944
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_981a37900e6991fb373304ed2ba5a703
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b047f3e358cd60499b7eda6e88a62115
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4e134bbe335a91bb6ed54d37587c5ffa
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9d5003a7c74147f2a22ce26dc06004cc |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-19
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N15-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 |
| filingDate |
2011-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ac02df7627e6f595c2a3b7c004887a75
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1483775c09e38e27432a18367f9c3261
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a4a8073611850a6098be75454c377b6f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_33aacddeb675e15d944f2ae920786fd8 |
| publicationDate |
2012-01-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2012009307-A1 |
| titleOfInvention |
Process for reducing the acrylamide content of heat-treated foods |
| abstract |
The present invention relates to a process for reducing the acrylamide content of heat-treated foods compared with corresponding conventional heat-treated foods. |
| priorityDate |
2002-11-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |