| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_911d7d472d12b51dc0433e4520e787cb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0bd783869bc2091d46a8c0de56317eeb |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-022
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-126
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-03
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-154
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-085 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate |
2006-08-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2010-08-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9cf95c297d63ac60a9743f3dbe63912b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8208abf015880c051d0463484f4bf2ea
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ca8f4c01a7ad74075216ff237f3c4ce3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_648b1eb9cebcd23602e8e330c1cc149c |
| publicationDate |
2010-08-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-7781008-B2 |
| titleOfInvention |
Scarified infused dried buoyant cranberries and method for making same |
| abstract |
Disclosed is a scarified, whole, dried, infused, buoyant cranberry. Further a process for preparing the cranberry is disclosed. The process includes sizing individually quick frozen cranberries by collecting those that pass through a mesh screen with 16 millimeter openings and that are retained on a mesh screen with openings of 9 millimeters. The sized cranberries are then scarified and infused in an infusion solution having a Brix of from 40 to 80 at a temperature of from 29 to 44° C.±5° C. until the cranberries have a Brix of at least about 40. The cranberries are removed from the infusion solution and dried at a temperature of from 73 to 85° C. until they have a water activity level of from 0.25 to 0.6 and a buoyancy of at least 30%. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2011097439-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2013040024-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9578896-B2 |
| priorityDate |
2005-08-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |