| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_466ad276497513067c5fa5c0446732c3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5c8709ffc26ee47b9f0b85dd037c3312
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_286c51914b5768f4a4e6311c5c727ae1 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-3322 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-238
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61P3-02 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-157
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-196
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-152
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-244
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-238
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 |
| filingDate |
2011-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_237c7399b63b761fb3383fdeb98866b8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9936da3086abde4689fe750354a9b485 |
| publicationDate |
2012-10-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2012251660-A1 |
| titleOfInvention |
Use of Whole Grain-Hydrocolloid Complexes Produced by Heat-Moisture Treatment for Satiety, Reduction of Food Intake, and Weight Management |
| abstract |
The present invention relates to whole grain-hydrocolloid complexes, their preparation and their use in foods. The complexes positively impact the foods into which they are incorporated to give longer-lasting and/or more potent satiety, preferably without adversely affecting texture and processing thereby enabling the development of commercially viable ingredients for energy management. The invention further relates to the reduction of food intake and/or management of weight by increasing such satiety. |
| priorityDate |
2011-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |