| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cecc381d3ad014db4b0a12115baf5a82
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_86082bd5c9b3b3eacc9968b65296bb3e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0bd783869bc2091d46a8c0de56317eeb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9f5f681c4b472993e2f55ac3b7a18e87
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0b3d82397057864e76f52c4bc8e398a4 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-085
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-03
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-154
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-022
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-126 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-03
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate |
2006-08-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ccf1217890fe549aabcd6921325b85f3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_99a1e5ab0b2772da7e28823f8780eb3c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_51791893278a4079319216c0580c1e49
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e7333e58a5866ee9473105113490c6c9 |
| publicationDate |
2007-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2007019507-A3 |
| titleOfInvention |
Scarified infused dried buoyant cranberries and method for making same |
| abstract |
Disclosed is a scarified, whole, dried, infused, buoyant cranberry. Further a process for preparing the cranberry is disclosed. The process includes sizing individually quick frozen cranberries by collecting those that pass through a mesh screen with 16 millimeter openings and that are retained on a mesh screen with openings of 9 millimeters. The sized cranberries are then scarified and infused in an infusion solution having a Brix of from 40 to 80 at a temperature of from 29 to 44° C ± 5° C until the cranberries have a Brix of at least about 40. The cranberries are removed from the infusion solution and dried at a temperature of from 73 to 85° C until they have a water activity level of from 0.25 to 0.6 and a buoyancy of at least 30%. |
| priorityDate |
2005-08-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |