| Predicate |
Object |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-25
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L15-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L15-25
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1216
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1213
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-28
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1203 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 |
| filingDate |
2000-08-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2003-03-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_48c27e6cadf9cd6a5b5df51c3be4c3d8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_709c32c1b0fbff11b85d07b54c452478
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e467a17edfc5376586497356b07285c2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a659ebd6201ed1af6a3562f2b2f40968 |
| publicationDate |
2003-03-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-6534100-B1 |
| titleOfInvention |
Methods for treating cholesterol-containing foodstuffs using live ciliates |
| abstract |
The present invention provides methods for changing the composition of a cholesterol-containing foodstuff. The methods comprise the step of culturing a member of the family Tetrahymenidae in a liquid, cholesterol-containing foodstuff under conditions that enable one or more (or all) of the following changes in the composition of the foodstuff: (a) reduction in the level of cholesterol in the treated foodstuff; (b) reduction in the level of saturated fatty acids in the treated foodstuff; (c) increase in the level of unsaturated fatty acids in the treated foodstuff; (d) increase in the level of at least one vitamin D precursor in the treated foodstuff and (e) reduction in the level of at least one protein in the treated foodstuff. The foodstuff can be a dairy product, such as milk or egg yolk. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2022061347-A1 |
| priorityDate |
1999-09-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |