| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8fc0668fd5cbfe23cea7d9bdd5de932a |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G06F16-212
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G16C20-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N33-02 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G06F17-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G06N5-02 |
| filingDate |
2014-07-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ded199d9446c55dfc2961e35a0a2c366
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b7d4a462a5dfa2ed66ecf4cdfc1a1b59
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e3c826b88ea09bc2ded47d764620c463
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8264ecd1adaa5f579e16cb2ab6b85ba5 |
| publicationDate |
2015-01-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2015006812-A1 |
| titleOfInvention |
System and method for formulating a foodstuff |
| abstract |
A method of formulating a foodstuff includes determining a target flavour intensity of the foodstuff, determining one or more concentrations of one or more chemical stimuli to achieve the target flavour intensity of the foodstuff according to a flavour model, determining one or more concentrations of one or more ingredients of the foodstuff to achieve the determined concentrations of the one or more chemical stimuli, and formulating the foodstuff according to the determined concentrations of the one or more ingredients. The flavour model includes one or more stimulus intensity functions, each stimulus intensity function defining a relationship between a concentration of a chemical stimulus and a sensory stimulus intensity, and a flavour intensity function defining a relationship between a sensory stimulus intensity and a flavour intensity. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110824964-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10973247-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108777982-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017163916-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113163817-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2017159765-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180121927-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102415095-B1 |
| priorityDate |
2013-07-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |