Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_91d47d6a33dae94bc3b176aecfb540d9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8679c3b78670784c49f31d9a0b7450aa http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b4d0382e49172ce389e712b653a5caa9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_009abd1cd0a367d391411c7561ce272a |
classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02P20-54 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B1-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-23 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B01D11-028 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B01D11-0203 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-20 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3589 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B01D11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 |
filingDate |
2006-12-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6bb869d0bee07d5ebeace2a5a385b39b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_260f65464715ba4b07ee3780f77aef0c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_87344b9d44beaced846cfe2bcd850b05 |
publicationDate |
2007-06-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
WO-2007062660-A1 |
titleOfInvention |
Method for producing a prepared food product having a reduced content of species |
abstract |
This invention relates to the treatment of a prepared food product or an intermediate product for a prepared food product having a reduced content of species and a product hereof. In particular the method relates to a method of producing healthier and tastier food products without losing the mechanical integrity of such products. The method involves post-processing of prepared foods by at least one treatment by a fluid at supercritical conditions, and generally results in products having a reduced fat content and/or reduced content of other species. |
isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-102019210944-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-102019210944-B4 |
priorityDate |
2005-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |