http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-8601663-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0665cd23a531f8377294e34aa065c566 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y10S426-807 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K50-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K20-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-175 |
| filingDate | 1983-10-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1985-11-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | ES-8601663-A1 |
| titleOfInvention | A METHOD TO REDUCE DIGESTIBILITY IN THE RUMIA AREA OF PROTEIN IN PROTEIN FLOUR. |
| abstract | PROCEDURE TO REDUCE DIGESTIBILITY IN THE RUMIA ZONE OF PROTEIN, IN A PROTEIN FLOUR. IT INCLUDES THE FOLLOWING OPERATIONS: FIRST, THE PROTEIN FLOUR IS PREPARED FROM A VEGETABLE FLOUR SELECTED AMONG SOYBEAN FLOUR, COLZA FLOUR, SUNFLOWER FLOUR, COTTON FLOUR, PALM NUT FLOUR, CARTAMO FLOUR, AND PEANUT FLOUR MIXTURES OF THE SAME; SECOND, THE SELECTED FLOUR IS CONTACTED WITH AN EDIBLE WATER-SOLUBLE ZINC SALT FOR RUMIANTS AND IN THE PRESENCE OF MOISTURE, UNTIL SUCH FLOUR CONTAINS AN AQUEOUS SOLUTION OF SAID ZINC SALT, WITH WHICH THE PROIN FORMED REACT WITH THE PROIN FORMED; AND LASTLY, THE PREPARED MIXTURE IS HEATED TO A TEMPERATURE OF AT LEAST 32 DEGREES, BUT ALWAYS BELOW THE TEMPERATURE AT WHICH THE PROTEIN DEGRADES. |
| priorityDate | 1982-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID32051 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419559351 |
Total number of triples: 15.