http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TR-202017274-A2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2778b74bb2b0cca34006da6f80434154 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-00 |
| filingDate | 2020-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8ec8fb7481a43f266e64139b719481a0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1c3803daa7104c3b27cc58f8a1b2189f |
| publicationDate | 2020-11-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TR-202017274-A2 |
| titleOfInvention | OBTAINING PROTEIN FROM GROUND PISTACHIO AND USING LEFT POSAN AS A FUNCTIONAL FOOD ADDITIVE |
| abstract | The invention relates to obtaining proteins from peanuts by using the isoelectric pH method and also using the pulp remaining as a food additive and functional food ingredient. In particular, the invention relates to obtaining extract from peanuts by adding water and pH increasing agents such as sodium hydroxide, potassium hydroxide, calcium carbonate, sodium carbonate, mixing them, and obtaining pulp and isolated vegetable proteins from the extract separated by means of a decanter. |
| priorityDate | 2020-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 22.