| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_dde3cab539add7905533c41b89d67e07
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_78919b96b89a183a342df4ed09b2dcae
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_11cc454cfb67b57fe30f6c055e2d9c9b |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-101
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-183
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-117
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-27
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-245 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-164
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-24 |
| filingDate |
2004-08-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3345dc1a0a9ffb526f410a68059245dd
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_decf144ed15a29a7c7970a0fff635889 |
| publicationDate |
2005-03-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2005018339-A2 |
| titleOfInvention |
Method for reducing acrylamide levels in food products and food products produced thereby |
| abstract |
The present invention relates to a novel treatment composition for use in treating food products and food intermediates. The treatment composition may be used in single, home use settings as well as commercial applications for larger scale treatment of food products in the course of manufacture. The treatment composition of the present invention uses a primary amine, such as the amino acid lysine or combinations of amino acids and modified derivatives thereof in order to limit the formation of acrylamide in food products and food intermediates without sacrificing taste or other organoleptic properties of the food product. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2005094591-A2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2005094591-A3
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2005092117-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7867538-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2018169055-A1 |
| priorityDate |
2003-08-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |