| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_81ad53b64eb74859acdc01278829b080 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01J5-48
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01J2005-0077 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61B5-01
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61B5-4848
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01J5-0025 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61B5-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61B5-01 |
| filingDate |
2015-10-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_111186d66225545b6c9ab93e08b6b5a5
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_63cbbb86dce539d50457826edcc721f4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2f5190c483fd3e14f10177549cff64fe |
| publicationDate |
2016-05-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2016071180-A1 |
| titleOfInvention |
Methods using facial temperature to evaluate post-ingestive impact of food ingredients on fat oxidation |
| abstract |
Facial thermography using an infrared camera captures changes of temperature on the face that are induced by modification of the activity of the autonomic nervous system. Changes of the nose temperature are closely correlated with levels of fat oxidation after ingestion of some ingredients. Therefore, methods using facial thermography can measure the impact of a food ingredient on metabolism and more precisely on fat oxidation after consumption. |
| priorityDate |
2014-11-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |