| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4de36eaaa471d491a1c3f2ae25eaef97 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B01D2325-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B01D71-26
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B01D61-246
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B01D63-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-23
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-27
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B01D69-02 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B01D71-26
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B01D69-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B01D63-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B01D61-24 |
| filingDate |
2019-05-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1cdd2b7a2beb6f13b1cd0faf25d62068
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8395a0bd9a2001c0aa7e9a3bae46d924 |
| publicationDate |
2021-08-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2021235721-A1 |
| titleOfInvention |
Improving the sensory quality profile of plant protein based compositions |
| abstract |
The invention relates generally to the field of improving the sensor), quality profile of plant protein based compositions. In particular, the invention relates to the removal of undesired plant-like aroma and astringent/bitter taste from plant protein based compositions. For example, the invention relates to a process for improving the sensor), quality of a plant protein containing composition comprising the steps of bringing the plant protein containing composition in contact with a food grade oily composition, and removing the oily phase from the plant protein containing composition. |
| priorityDate |
2018-06-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |