Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_43829fcb3d25454a70da4eee80a6609a http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_85e71785d6a7770a34ddceee7f999567 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2e53cc7f8f7ba84c4eeee1e70b7474c6 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-215 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
filingDate |
2009-02-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cb29166a4336702e011899f825d879ec http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_eb80f004e8a174c2db9ee4a077d7ebbb |
publicationDate |
2009-09-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
WO-2009106264-A1 |
titleOfInvention |
Process for preparing a flavourant |
abstract |
A process for preparing a flavourant comprises: (i) providing a composition comprising a fruit syrup and one or more components selected from the group consisting of hydrolysed protein, autolysed yeast and fermented soy and/or wheat; and (ii) heating the composition to promote a Maillard reaction. |
isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107006853-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2021013576-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108112952-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107006853-B |
priorityDate |
2008-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |