http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-4410000-C1

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classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P21-06
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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11D1-32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11D3-382
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P21-06
filingDate 1994-03-23-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 1995-03-02-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_146756836098416b79ee63e90d79b70c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_292bbe90cc4d0d4106ecec461412a7b7
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publicationDate 1995-03-02-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber DE-4410000-C1
titleOfInvention Process for the preparation of light colored vegetable protein hydrolyzates
abstract Vegetable protein hydrolysates with improved colour quality are obtained by a) extracting protein-containing vegetable flours at a pH beyond the isoelectrical range of the protein, possibly in the presence of adsorbents and b) hydrolysing the protein hydrolysate thus obtained in the presence of adsorbents with alkalis, acids and/or enzymatically in the manner known per se. The substances are suitable as components of surface-active agents and in the production of derivatives, e.g. possibly cationically modified condensation products with fatty acids.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-9622699-A1
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http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2011032707-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-9622698-A1
priorityDate 1994-03-23-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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Total number of triples: 30.