FOERFARANDE FOER FRAMSTAELLNING AV EN KOETTLIKNANDE PRODUKT

FOERFARANDE FOER FRAMSTAELLNING AV EN KOETTLIKNANDE PRODUKT

1379411 Meat analog GENERAL FOODS CORP 10 Nov 1972 [22 March 1972] 52148/72 Heading A2B A meat analog having regions, resembling fat and lean meat, wherein the "fat" regions comprise fat, albumen, and water, and have a higher fat and albumen content and lower water content than the "l...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: HAYES JR JOHN THOMAS, HAI ATTA MOHAMED, LEIDY HAROLD THEODORE
Format: Patent
Sprache:fin
Schlagworte:
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
PROTEIN COMPOSITIONS FOR FOODSTUFFS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
WORKING-UP PROTEINS FOR FOODSTUFFS
Online-Zugang:Volltext bestellen
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page
container_issue
container_start_page
container_title
container_volume
creator HAYES JR JOHN THOMAS
HAI ATTA MOHAMED
LEIDY HAROLD THEODORE
description 1379411 Meat analog GENERAL FOODS CORP 10 Nov 1972 [22 March 1972] 52148/72 Heading A2B A meat analog having regions, resembling fat and lean meat, wherein the "fat" regions comprise fat, albumen, and water, and have a higher fat and albumen content and lower water content than the "lean" regions, which comprise fat, albumen, vegetable protein, and water, may be prepared by forming emulsions of the ingredients for the two regions, layering, and heat setting. Examples relate to the production of bacon-like products. Preferably, the total weight of fat and water in one phase should approximate that in the other.
format Patent
fullrecord <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_FI53913BB</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>FI53913BB</sourcerecordid><originalsourceid>FETCH-epo_espacenet_FI53913BB3</originalsourceid><addsrcrecordid>eNrjZLB283cNcnMMcvRzcVUAsRXcghx9g0McXX18_Dz93BUcwxRc_RS8_V1DQnw8vf3A6gKC_F1CvUN4GFjTEnOKU3mhNDeDnJtriLOHbmpBfnxqcUFicmpeakm8m6epsaWhsZOTMUEFAPrtKEg</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>FOERFARANDE FOER FRAMSTAELLNING AV EN KOETTLIKNANDE PRODUKT</title><source>esp@cenet</source><creator>HAYES JR JOHN THOMAS ; HAI ATTA MOHAMED ; LEIDY HAROLD THEODORE</creator><creatorcontrib>HAYES JR JOHN THOMAS ; HAI ATTA MOHAMED ; LEIDY HAROLD THEODORE</creatorcontrib><description>1379411 Meat analog GENERAL FOODS CORP 10 Nov 1972 [22 March 1972] 52148/72 Heading A2B A meat analog having regions, resembling fat and lean meat, wherein the "fat" regions comprise fat, albumen, and water, and have a higher fat and albumen content and lower water content than the "lean" regions, which comprise fat, albumen, vegetable protein, and water, may be prepared by forming emulsions of the ingredients for the two regions, layering, and heat setting. Examples relate to the production of bacon-like products. Preferably, the total weight of fat and water in one phase should approximate that in the other.</description><edition>2</edition><language>fin</language><subject>FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS ; PROTEIN COMPOSITIONS FOR FOODSTUFFS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; WORKING-UP PROTEINS FOR FOODSTUFFS</subject><creationdate>1978</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&amp;date=19780531&amp;DB=EPODOC&amp;CC=FI&amp;NR=53913B$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76516</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&amp;date=19780531&amp;DB=EPODOC&amp;CC=FI&amp;NR=53913B$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>HAYES JR JOHN THOMAS</creatorcontrib><creatorcontrib>HAI ATTA MOHAMED</creatorcontrib><creatorcontrib>LEIDY HAROLD THEODORE</creatorcontrib><title>FOERFARANDE FOER FRAMSTAELLNING AV EN KOETTLIKNANDE PRODUKT</title><description>1379411 Meat analog GENERAL FOODS CORP 10 Nov 1972 [22 March 1972] 52148/72 Heading A2B A meat analog having regions, resembling fat and lean meat, wherein the "fat" regions comprise fat, albumen, and water, and have a higher fat and albumen content and lower water content than the "lean" regions, which comprise fat, albumen, vegetable protein, and water, may be prepared by forming emulsions of the ingredients for the two regions, layering, and heat setting. Examples relate to the production of bacon-like products. Preferably, the total weight of fat and water in one phase should approximate that in the other.</description><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</subject><subject>PROTEIN COMPOSITIONS FOR FOODSTUFFS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>WORKING-UP PROTEINS FOR FOODSTUFFS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1978</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLB283cNcnMMcvRzcVUAsRXcghx9g0McXX18_Dz93BUcwxRc_RS8_V1DQnw8vf3A6gKC_F1CvUN4GFjTEnOKU3mhNDeDnJtriLOHbmpBfnxqcUFicmpeakm8m6epsaWhsZOTMUEFAPrtKEg</recordid><startdate>19780531</startdate><enddate>19780531</enddate><creator>HAYES JR JOHN THOMAS</creator><creator>HAI ATTA MOHAMED</creator><creator>LEIDY HAROLD THEODORE</creator><scope>EVB</scope></search><sort><creationdate>19780531</creationdate><title>FOERFARANDE FOER FRAMSTAELLNING AV EN KOETTLIKNANDE PRODUKT</title><author>HAYES JR JOHN THOMAS ; HAI ATTA MOHAMED ; LEIDY HAROLD THEODORE</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_FI53913BB3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>fin</language><creationdate>1978</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</topic><topic>PROTEIN COMPOSITIONS FOR FOODSTUFFS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>WORKING-UP PROTEINS FOR FOODSTUFFS</topic><toplevel>online_resources</toplevel><creatorcontrib>HAYES JR JOHN THOMAS</creatorcontrib><creatorcontrib>HAI ATTA MOHAMED</creatorcontrib><creatorcontrib>LEIDY HAROLD THEODORE</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>HAYES JR JOHN THOMAS</au><au>HAI ATTA MOHAMED</au><au>LEIDY HAROLD THEODORE</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>FOERFARANDE FOER FRAMSTAELLNING AV EN KOETTLIKNANDE PRODUKT</title><date>1978-05-31</date><risdate>1978</risdate><abstract>1379411 Meat analog GENERAL FOODS CORP 10 Nov 1972 [22 March 1972] 52148/72 Heading A2B A meat analog having regions, resembling fat and lean meat, wherein the "fat" regions comprise fat, albumen, and water, and have a higher fat and albumen content and lower water content than the "lean" regions, which comprise fat, albumen, vegetable protein, and water, may be prepared by forming emulsions of the ingredients for the two regions, layering, and heat setting. Examples relate to the production of bacon-like products. Preferably, the total weight of fat and water in one phase should approximate that in the other.</abstract><edition>2</edition><oa>free_for_read</oa></addata></record>
fulltext fulltext_linktorsrc
identifier
ispartof
issn
language fin
recordid cdi_epo_espacenet_FI53913BB
source esp@cenet
subjects FOODS OR FOODSTUFFS
HUMAN NECESSITIES
PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
PROTEIN COMPOSITIONS FOR FOODSTUFFS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
WORKING-UP PROTEINS FOR FOODSTUFFS
title FOERFARANDE FOER FRAMSTAELLNING AV EN KOETTLIKNANDE PRODUKT
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-13T11%3A21%3A26IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=HAYES%20JR%20JOHN%20THOMAS&rft.date=1978-05-31&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EFI53913BB%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true