| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_94ff2d78578d95d1e8d3a2233c76188d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0546a8b08813feb22aae48b047d15d4f |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y305-01001
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-143
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-155
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-25
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-042 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-168
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-164 |
| filingDate |
2007-01-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1a81ac9d9a38053fcc55f2eee0c2cea5 |
| publicationDate |
2007-07-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2007077546-A1 |
| titleOfInvention |
Method for reducing asparagine in a food material |
| abstract |
Methods for reducing the level of asparagine in an asparagine-containing food material comprise: (1) heating a asparagine-containing food material; (2) cooling the heated asparagine- containing food material to a temperature of less than about 70° C; and (3) adding an asparagine- reducing enzyme to the cooled asparagine-containing food material. Methods for reducing the level of acrylamide in an asparagine-containing food product comprise: (1) adding an asparagine- reducing enzyme to the cooled asparagine-containing food material; and (2) producing a food product from the treated food material. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/IT-MO20110164-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10472617-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2013005145-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2014027063-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9828595-B2 |
| priorityDate |
2006-01-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |