http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2017040998-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8ed0d369d9e6bddd37753dbcc95bd18a |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-426 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-72 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-023 |
| filingDate | 2016-09-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0fed260ed32be2080240053de5fb0478 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_163d3fe214b6449d2829a9ca94f1f803 |
| publicationDate | 2017-03-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2017040998-A1 |
| titleOfInvention | Mixtures, and compositions for treating food products |
| abstract | Mixtures and liquid compositions containing the mixtures are provided for treating a food product, especially a meat product. The mixtures can include a soluble fiber and an insoluble fiber, optionally including an ascorbic acid source. The soluble fiber can be a psyllium husk. The insoluble fiber can be a citrus fiber. The ascorbic acid source can be any source high in ascorbic acid, e.g. a citrus juice powder. Methods of treating a food product using the mixtures and liquid compositions are also provided. Treated food products are further provided. The treated food product can be a beef, poultry, pork, fish, or a combination thereof. The food product can include an effective amount of the mixture or liquid composition to increase the shelf life of the food product, e.g. by increasing the water holding capacity of the food product and/or decreasing the discoloration of the food product. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2862527-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020221400-A1 |
| priorityDate | 2015-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 138.