| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0a0b88b8e90cfa12ebc7cccc9d9ecedd |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1526
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1315 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K20-111
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J1-142
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K20-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K20-147
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K20-163
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-125
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-185
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K50-75 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P9-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K10-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-486
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07D307-79
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07D493-04 |
| filingDate |
2020-10-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_02599c853a967a7be89668c4146cfd32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_00bb6c9f24e0536661044d5a66a20b5e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ec037f6894a8ce97b038d4ddfe4ed19c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fd6b450b375446bdc1286a57da2df57d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fcda07b2fb5d2e38cb069d303b0e6eb7
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_25a1667c1ecacd51a1e525b18cc1fcf5 |
| publicationDate |
2021-04-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
UY-38904-A |
| titleOfInvention |
PONGAMIA EDIBLE COMPOSITIONS AND THEIR PREPARATION METHODS AND THEIR USE |
| abstract |
Provided herein are compositions obtained from the processing of pongamia oilseeds. The resulting pongamia compositions can be in flour form and have an optimized nutritional composition that is achieved by subjecting the pongamia oilseeds to certain processing steps. The resulting pongamia compositions can also have reduced levels of karanjin, pongamol, and tannins. Such pongamia compositions may be suitable as foods or food ingredients for humans and other animals. |
| priorityDate |
2019-10-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |