| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_210f9ef3233157d85096da8a6680f30a |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-48
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-215
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-08 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-275
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-08 |
| filingDate |
1990-04-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_17623ca23d68131b5d21f58312030f86
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d361f77789f30391b9cc0ad007ae7922
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f40a97927831bc9bdbff036de015682c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5c8f5f9cb6d40c56da7cd3bad4b78ee3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e85bf031dd40589f3a9a1e0125e2efc8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1383bd2340704fa9e4c26ec210933753
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_62c66c3962d21688716f0d1cf8545b67
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a58f9b425ce2b6e3be6e23eb9c6f80a1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d2f03c75ee3957c7dc84b0985aae137f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_555a8b365ff8c6cd8466dd180effebc4 |
| publicationDate |
1990-11-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-9012506-A1 |
| titleOfInvention |
Process for microwave browning and product produced thereby |
| abstract |
A food product having a browning surface area or region for developing a desired browning effect during preparation of the food product for consumption by microwave irradiation. The food product includes a starch-based component and a browning system applied to the component to provide the browning surface area or region. The browning system includes Maillard browning reactants for developing the desired browning effect during microwave irradiation, and a carrier system which contains the Maillard browning reactants. The carrier system maintains the Maillard browning reactants in a substantially reactively immobilized state on the food product prior to microwave irradiation and while the food product is at temperatures of up to about 40°F for up to several days. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112955027-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6682764-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0769245-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5059434-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6692788-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020083545-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-9842208-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015501638-A |
| priorityDate |
1989-04-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |