| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a2917f93430f2d9759609fa2ece814c2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_38a311841ba9b65c40bcd32857711024
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1d3f0c7192f0975d797dff261d2a2569
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_136cb56216d220f184305e921e1ac221 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D15-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-03
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D15-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-11
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-34635
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3544
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A01N43-90
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-65 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D15-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-164
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3463 |
| filingDate |
2012-01-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_095857e068762827e66c1611ada2dd28
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_34e3348b4ee1ae130b0297b75d4830e9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f0c3079c0207a2e134246e2515d449b2 |
| publicationDate |
2012-08-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2012101256-A1 |
| titleOfInvention |
Natamycin-cyclodextrin complexes for use in foodstuff, process for their manufacture and use thereof |
| abstract |
The present invention concerns a process for improving the preservation of a bakery product by natamycin. A composition comprising natamycin in the form of a natamycin-cyclodextrin complex is provided and the composition is applied onto a bakery product as an antifungal agent. The invention also concerns a bakery product comprising an effective antifungal amount of natamycin. Another aspect of the invention is an antifungal natamycin composition and the use thereof, which composition has a modified antifungal activity. Further, the invention concerns a process for modifying the antifungal activity of natamycin. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2019154888-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11678683-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2015034360-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10342228-B2 |
| priorityDate |
2011-01-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |