http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2017112460-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_79352cfc0b3398827887984c3be659d6 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-13 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 |
| filingDate | 2016-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dd778f262fa79a27e9475e8a4aa72a65 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2352b4920aaa1636a91393fd9ff1edf4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9cf46b2f1890d8e8bc1870a7c092ed81 |
| publicationDate | 2017-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2017112460-A1 |
| titleOfInvention | Preservation of native fruit and/or vegetable coloring in cooked food products |
| abstract | A shelf-stable snack product having visibly impactful vegetable inclusions, a composite dough for forming the shelf-stable snack product, and method of manufacture is disclosed herein. The shelf-stable snack product includes masa and a fresh vegetable ingredient, and a final moisture content in the range of about 1.7-2.5 weight percent. Additionally, the shelf-stable snack product has an 1-value no less than a corresponding 1- value of a plain version of the shelf-stable snack product lacking the vegetable inclusions. |
| priorityDate | 2015-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.