http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2041578-A1

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filingDate 2007-06-13-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ea7388f032e7016e2a3e93124d7788ed
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publicationDate 2009-04-01-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber EP-2041578-A1
titleOfInvention Method for qualitative detection of added proteins in foods
abstract According to the invention, a method is disclosed for the qualitative detection of added proteins in foods, in particular added protein hydrolysates or blood plasma in meat and meat products, wherein the foods are separated at the sample preparation stage into precipitate and fluid phases, the method being characterized in that at least one part of the fluid phase and/or at least one part of the precipitate phase is hydrolysed, and the released amino acids obtained in this manner are characterized qualitatively and quantitatively, the sample contents of these released fluid-phase and/or precipitate-phase amino acids being compared with similar sample contents originating from the corresponding foods which have not been treated with protein hydrolysates and/or blood plasma.
priorityDate 2006-07-03-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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