http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020234133-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_820ae0dc7895686e3df54ab47910339f |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-145 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-14 |
| filingDate | 2020-05-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7856b61e8f6e1c15c0f6e014afa42b96 |
| publicationDate | 2020-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2020234133-A1 |
| titleOfInvention | Method for reducing the amount of acrylamide during the heat treatment of food with baking raising agent effect |
| abstract | Disclosed is a method for the significant reduction, through to the complete prevention, of the in-situ formation of acrylamide during the thermal production process of foods for example during baking, frying or deep-frying. According to the invention, a cost-effective combination of two or more approved food additives are used that suppress the formation of acrylamide and at the same time function efficiently as a baking raising agent. The method can be carried out without the use of costly enzymes or vitamins. |
| priorityDate | 2019-05-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 86.