| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_267e4265c652dcb9b944087f8e9d1b77 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5118
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5114
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-55 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J1-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-35 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-66 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-212
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-10 |
| filingDate |
2014-06-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2017-09-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_22318edcf0a061e3c35aea55e224e04a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_57d80eaa0c740188618cb523969487c4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_acb73e16b106bef9801a10657d8326db |
| publicationDate |
2017-09-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-9763463-B2 |
| titleOfInvention |
Method for the formulation of a gel-format foodstuff for use as a nutritional foodstuff enriched with peptides and maltodextrins obtained from quinoa flour |
| abstract |
Disclosed is a process to extract peptides and maltodextrins from quinoa flour for the manufacturing of foodstuff corresponding to a gel for sportspeople consumption during and after physical activity. |
| priorityDate |
2011-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |