| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4de36eaaa471d491a1c3f2ae25eaef97 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B01F2215-0014
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B01F2215-0477
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B01F2215-0472
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B01F2101-06 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08L3-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B01F7-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-35
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P19-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-107
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B01F27-70
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P19-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P19-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P19-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B30-18 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B01F7-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P19-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104 |
| filingDate |
2018-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1ec5532f1371473b84062903a7e36b9d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2292533398eb3110bdcff4b5dc1d1f4d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b072e95d4b682e7cd25612826ef1c86a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5bfc566367496baa6456faba2132a2e3 |
| publicationDate |
2021-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2021169111-A1 |
| titleOfInvention |
Process for sugar modulation |
| abstract |
The present invention relates to a method for producing a food product comprising hydrolysed starch, as well as to products obtainable by the method. The method has the advantage of increasing the amount of sugar (i.e. maltose) produced by hydrolysis as compared to conventional methods of starch hydrolysis and present the additional advantage of providing good processability for the food product. |
| priorityDate |
2017-12-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |