http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5439691-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A47J37-0682 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A47J37-0754 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A47J37-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A47J37-07 |
| filingDate | 1994-02-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1995-08-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a94018e41fa659c9b9f396bfba261278 |
| publicationDate | 1995-08-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-5439691-A |
| titleOfInvention | Process for reducing carcinogens in foods |
| abstract | The present invention relates to a process of preparing a safer fore of grilled or flame-broiled foods by reducing the presence and formation of known and potential carcinogenic compounds in such foods without sacrificing the flavors and organoleptic properties normally associated with such food. The invention also relates to a grill apparatus for carrying out the grilling of such foods. Both the inventive grilling process and grill apparatus utilize a fractionating medium which is capable of separating the lower boiling point smoke compounds from the higher boiling point smoke compounds, allowing said lower boiling point flavor compounds to contact the food, while retaining said higher boiling point carcinogenic compounds and thereby preventing them from contacting the food. |
| priorityDate | 1992-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 43.