| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4d40a4d6ed7106e3175af8520394b2d8 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-0155
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-002
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-67
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-426
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-432
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-037
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-424 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-015
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-037
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 |
| filingDate |
2020-10-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_57beeeee1c157e8627f6ff18e909305a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5f4e49d0738b27fd2c30d3b7b8293c60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e98dc8404c80a815da44b19007d37497 |
| publicationDate |
2021-02-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2021030034-A1 |
| titleOfInvention |
Bacon-based food products with extended shelf life |
| abstract |
A method for manufacturing a shelf-stable bacon-based food product is provided, the method including: (a) selecting a bacon starting material having a linoleic acid concentration of about 14% or less of total fatty acid content; (b) mixing the selected bacon starting material with at least one natural antioxidant and one or more additional ingredients to provide a bacon-based blend; and (c) freeze-drying the bacon-based blend to provide a shelf-stable bacon-based food product. Bacon-based and bacon-first food products formulated according to the disclosed methods and having enhanced shelf life are also provided herein. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2022022501-A1 |
| priorityDate |
2019-07-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |