| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_48f847b3fb5427d53a08ed3f4c7ae181 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B9-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-225
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-005
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-70 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B9-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-005 |
| filingDate |
1990-10-09^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
1995-01-04^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_17da5b1ecb112477f44ce74cd286f952
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_181a4d8812fe22837779941a3a0c0f2e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6e6c0d439c232c836961b1c26fe64fc6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_30a1e90f78a918f503c175f32fcd86dd
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8418343f4db15c2fd0a5007388f50003 |
| publicationDate |
1995-01-04^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-0426311-B1 |
| titleOfInvention |
Method of processing spices and other aromatic edible vegetable matter |
| abstract |
A method of preparing an aromatic condiment composition, comprises passing a mixture containing aromatic edible vegetable matter e.g. spices or herbs and at least 2% by weight, relative to the amount of aromatic edible vegetable matter, of an edible extender substance through an extruder at a temperature and degree of shear sufficiently high to achieve commercial sterility. |
| priorityDate |
1989-10-10^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |