| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_adb0e564374fedf34b36103d36e6455a |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-215
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-145
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-28
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-227
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-347
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y305-01001
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-0153
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-3018
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-25 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-34 |
| filingDate |
2016-05-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_386d3c5367e987284d981b7d6aa1ed01
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dd29a02dec1be7f12f27709f6ae63cae |
| publicationDate |
2016-09-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2016249649-A1 |
| titleOfInvention |
Process flavours with low acrylamide |
| abstract |
The present invention describes novel yeast extract, autolysed yeast and protein hydrolysate with an amount of free asparagine not higher than 1 mg/g. This yeast extract, autolysed yeast or protein hydrolysate may be advantageously used in the production of a process flavour with an amount of acrylamide not higher than 800 ppb. This process flavour is particularly suitable to be used in flavouring of food or feed. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2021219512-A1 |
| priorityDate |
2005-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |