| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_84d9adaa7e7ce01ce8020f5c721aba10 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3571
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-015 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P30-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P1-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-18 |
| filingDate |
2014-03-12^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d0f782eeb1394361b7cec873ca0b4533
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9de77e259c00371706fe447520b47898
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5953730a8b8118c752d0abe9a9c40d92
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_44554932b0e864a3e0c9c9bd613e3877
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e0619ac64009877ed2c262356da9bc96
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f2f79dd38145b0387a7627f5ddfea68d |
| publicationDate |
2015-12-16^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
MX-2015012282-A |
| titleOfInvention |
MICROBIAL REDUCTION IN A NUTRITIVE PRODUCT USING AN EXTRUSION PROCESS. |
| abstract |
A method of reducing the population of pathogenic microorganisms in a powdered nutrient food composition is described herein. The powdered nutritious food composition includes a fat, a protein and a carbohydrate. The method includes forming an emulsion of the powdered nutrient food composition and extruding the powdered nutrient food composition at a temperature less than about 100 ° C. The method produces a reduction of at least 5 logarithmic units of the population of pathogenic microorganisms in the composition of nutritious food in extruded powder. The extruded powdered nutrient food composition has a water activity level of about 0.3 to about 0.95. |
| priorityDate |
2013-03-12^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |