http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-2146389-A1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K8-987 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K8-042 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61Q19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K8-64 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-64 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-98 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q19-00 |
| filingDate | 1971-09-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1972-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | DE-2146389-A1 |
| titleOfInvention | Protein gel prodn - from fish protein, for foodstuffs with acids to catalyse swelling |
| abstract | Proteins from fish or marine invertebrates, freed from the phosphatide fraction and comminuted to a fibrous fluffy structure are treated with aqs. solns. of acid e.g. CH3CH(OH)COOH or HCl at a concn. suitable to catalyse the swelling power of the starting material in order to obtain a protein gel for use in foodstuffs, pharmaceuticals, dietetics and cosmetics. After completed swelling the pH of the medium is raised to that of the natural starting material by washing with H2O or aqs. solns. and finally removing excess water. |
| priorityDate | 1970-09-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.