| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_368df1b11aed9845da0f4b862518a899
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_adb0e564374fedf34b36103d36e6455a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d96f029d1bd81a734cc0f007c76baa2f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cc82c6f44c977d3fe18f080498bdcd0b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_411f0b51571f8ce03e7b969d89aed2eb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a710a3ec27c3a2faaf78986c89a41ade |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11D3-386
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11D3-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-042
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0328
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-40 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-032
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-49
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/D06L4-40 |
| filingDate |
2005-01-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_26846db4fa1a7f9848a5eace3a6233e1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3a56a66c6ffc4118f6e6c27501c13ce4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9aecc5600fb551dd8669029a03ffa6f8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2e04b498c0748f50b8f5b7c5da2eac2f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b86d9690a7f6d41227572a54955a6e54 |
| publicationDate |
2005-07-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2005067735-A2 |
| titleOfInvention |
Novel process for enzymatic bleaching of food products |
| abstract |
The present invention relates to a process for the production of a food product whereby an intermediate form of said food product comprises a pigment, which process comprises adding at least one enzyme that is effective in directly converting said pigment into a form which results in increasing the whiteness of at least part of the food product compared to the food product for which said enzyme is not added during its production. The invention also relates to food products obtained from the process of the invention. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8617842-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7981636-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013099344-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2007006792-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AU-2006268652-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112640959-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2017174537-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EA-015800-B1 |
| priorityDate |
2004-01-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |