http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2008006923-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e11141f8de4508a5ede5a735fabd443b http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9d12b35c0dd9adfb167b3b4f383afe93 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ac15923e26336a9099d9ac5c0d0b1e21 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12F3-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-17 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3472 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12F3-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3472 |
| filingDate | 2007-07-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1bd2abf921fbccec7d6c6a85b2abb0ad http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_00dc6ac6faa2b8a3fb704796061756a1 |
| publicationDate | 2008-01-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2008006923-A1 |
| titleOfInvention | Method for preparing a condiment based on grape fermentation, condiment thus obtained and use thereof to inhibit the development of mutagens and/or carcinogens |
| abstract | The invention relates to a condiment containing 1-50% v/v ethanol and 5-100 g/l of a dry extract, which can be obtained using a method comprising the following steps: (a) freeze-drying a grape ferment or an over-extracted grape ferment, such as to eliminate the solvents and most of the volatile compounds; and (b) transforming the freeze-dried product obtained in step (a) into the condiment with the required ethanol content and the required percentage of dried extract by adding one or more ethanolic or aqueous-ethanolic solutions for food consumption and, optionally, separating the insoluble particles by means of filtration. The invention also relates to a method for inhibiting the formation of mutagens and/or carcinogens during the cooking of a protein food by macerating the protein food in the condiment prior to cooking or by rubbing the protein food with the condiment during cooking. |
| priorityDate | 2006-07-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.