http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2547590-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_262f02d431c7beeb707752d9637a33de |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-46 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-19 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C7-00 |
| filingDate | 2009-10-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e535c24a9c4332266393735c41bb0132 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f90e1037cc1c6e5cc46ed12957dec51c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5d2d271666017672b4997896a98f6c8b |
| publicationDate | 2015-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2547590-C2 |
| titleOfInvention | Endogenic tgf-beta preservation methods |
| abstract | FIELD: food industry. n SUBSTANCE: present invention relates to biotechnology and food industry. The present invention represents a method for production of a liquid nutritional food product preserving TGF-β biological activity. For the method implementation one chooses milk protein ingredients having a non-denaturated whey protein (WPN) level equal to 1.5 mg/g and more resulting from heat treatment at a temperature of 78°C or less. The said milk proteins are mixed with water and additional components to form a mushy suspension. The said suspension is subjected to 17.24-24.13 MPa pressurisation at a temperature of 55-65°C during 5-20 s, then it is thermally treated at a temperature of 135-150°C during 1.5-15 s. Then the suspension is cooled to a temperature equal to nearly 8°C during approximately 30 minutes to produce the liquid target product. n EFFECT: present invention allows to preserve TGF-β biological activity in milk-based nutritional food products produced in the process of preparation. n 11 cl, 2 dwg, 9 tbl, 4 ex |
| priorityDate | 2008-10-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 324.