http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2262859-C2
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-341 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J1-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-305 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-34 |
| filingDate | 2003-08-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2005-10-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_23c13dab107f7798db5b4787a0e8d38a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_534185fb16473bfd71bfb566cfb1af22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b24f0511ea956531322f368ccef0a3e5 |
| publicationDate | 2005-10-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2262859-C2 |
| titleOfInvention | Method for obtaining fermentative hydrolyzate based upon fish proteins |
| abstract | FIELD: food industry, medicinal and veterinary biotechnology. n SUBSTANCE: the present innovation deals with obtaining curative-prophylactic means, food and fodder additives, nutritive media for cultivating microorganisms and eukariotic cells. In the method suggested one should obtain protein-containing mass out of fish viscera and fish bodies, as for its hydrolysis it should be performed directly or due to mixing it with water, moreover, as an alkaline agent one should apply calcium hydroxide, and as an acidic agent - orthophosphoric acid. Final purification of the product (removal of pigments, specific odor and taste of fish) should be carried out due to chromatography upon carriers of Amberlight XAD type (France). The innovation provides to obtain final product at low ash (salts) content, shortens the duration of technological modes to conduct the process and improves palatability of the product obtained due to removing specific fish odor. n EFFECT: higher efficiency. n 7 cl, 5 ex, 1 tbl |
| priorityDate | 2003-08-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.