| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_38fa308d5f74452957d14c02d53907c7 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y10S426-805
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K40-20 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-26
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K40-25
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K50-42
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K40-20 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-18 |
| filingDate |
1980-01-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
1982-06-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_88572205d37aa3b409301b1bc7720eaa
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_56352b289caecb9d26766c743c719d37
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_68f1a4bfda21a060b7097a04228698be |
| publicationDate |
1982-06-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-4332832-A |
| titleOfInvention |
Animal food and method |
| abstract |
A rehydratable dry animal food is prepared by preparing a mix of comminuted, heat-treated meaty materials, fat and pregelatinized starch carbohydrate binder, forming the mix into pieces and drying the pieces to form permeable solid pieces which rehydrate to a paste-like material of heterogeneous texture. The mix preferably contains bone fragments, which can be softened by autoclaving and which lend a desirable flaky texture to the rehydrated product. The pregelatinized starch carbohydrate binder may be pregelatinized potato powder or cereal products in which the starch content is in pregelatinized form or other starch containing products in which the starch component has been pregelatinized. Typical mixes contain 70-80% meaty materials, 10% fat and 10-20% of said binder. The pieces may be extruded under low pressure or extrusion-expanded to give an open texture. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6238726-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5556640-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5178898-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6042873-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5051270-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2016143320-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-4781937-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-9423588-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5091201-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-9501730-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2006062892-A1 |
| priorityDate |
1978-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |