| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fece251097a67175ff85bc16587ca0e7 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-202 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-064
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-267
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-066
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-185
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-195
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-264 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-185
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-26
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-066 |
| filingDate |
2018-01-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d3a33c0677dc6bd917097658f02e7445
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a16b7e0b060a12f0f00429ce89292d49 |
| publicationDate |
2019-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2019357551-A1 |
| titleOfInvention |
Baked food product with high protein content |
| abstract |
In one aspect, baked food products with high protein content are provided. The baked food products include from 10 to 45% by dry ingredient weight algae flour, wherein the algae flour has a protein content of less than 50%; from 30 to 70% by dry ingredient weight fruit and/or vegetables; from 15 to 50% by dry ingredient weight protein source, wherein the protein source has a protein content of greater than or equal to 50% and is of non-meat origin; and less than 10% by dry ingredient weight other food ingredients; The baked food product has a protein content greater than 15%, and has a water activity of less than 0.8. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2023240307-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11696586-B1 |
| priorityDate |
2017-01-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |