| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4618e043c2f92941c0f9330e35362a1c |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C2220-204 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1234
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-127
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-135
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-133
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-137
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-363
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1203
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-42 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-137
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-42
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-28
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-133
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-123
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-127 |
| filingDate |
2002-07-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ffd6ac832871d8efc38e68d750ac66a4 |
| publicationDate |
2003-02-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-03009674-A2 |
| titleOfInvention |
Method for producing a food product, food product and barm for producing said product (variants) |
| abstract |
The invention relates to the food industry, in particular to milk industry and can be used for introducing novel food technologies and developing a larger number of novel food products having improved properties. The inventive method for producing a product consists in the following: 1) combining a food basis or at least one component thereof with at least one physiologically acceptable carrier and/or at least one precursor component thereof; 2) combining the food basis and/or one component thereof with at least one micro-organism (MO) and or with another biological system (BS); 3) forming not less than one carrier- biocatalyst system and / or modifying any quality characteristics of at least one similar system, for example physical and/or chemical and /or physical-chemical and/or biochemical and/or microbiological and/or and/or other known characteristics; 4) participation of at least one part of microorganisms and/or other biological systems of an immobilised biocatalyst in the production of the finished product by using metabolic processes, for example microbial synthesis and in the transformation of a food substrate; 5) the presence of at least one produced or transformed immobilised biocatalyst into the product. The inventive products called biocatalysed products and the barm thereof are also disclosed. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2006094853-A |
| priorityDate |
2001-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |