http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H04112772-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1ac02a153f62c02a51673681b47bbddb |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 1990-09-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_946df8317974eaea8fb5f4f3464d2cf8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ef68f7173b596a8665a83631a19d03a0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_064508d7d40de8d1efdd722cb385f227 |
| publicationDate | 1992-04-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H04112772-A |
| titleOfInvention | Production of ground fish meat and production of ground fish meat processed food and product thereof |
| abstract | PURPOSE: To obtain ground fish meat processed food having excellent elasticity and flexibility and good texture by adding a peptide containing a specific crosslinked amino acid in chain to a fish meat in a specific amount. n CONSTITUTION: Peptide or protein containing at least one kind from among crosslinked amino acids such as allysin aldol, hydroxymerodesmosine, aldolhistidine, hydroxylysinonorleucin, dihydroxylysinonorleucin, lysylpyridinoline, hydroxylysilpyridinoline, hydroxyaldolhistidine, histidinoalanine, lysyloalanine and dityrosine in a chain is added to a fish meat in an amount of crosslinked amino acid of 0.1n to 100mmol based on 1g protein to provide the aimed ground fish meat. n COPYRIGHT: (C)1992,JPO&Japio |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10300580-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019019129-A |
| priorityDate | 1990-09-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.