PROCESS FOR OBTAINING A NUTRIENT MATERIAL SUITABLE AS ADDITIVE FOR PRESERVING AND/OR IMPROVING THE FLAVOUR AND/OR ENRICHING NUTRIENT PRODUCTS
A process for preparing a fermented soya protein material, in which a substrate comprising a substantial proportion of soya proteins and having a fat content not exceeding 2% by weight is fermented in an aqueous medium with a mould of the genus Rhizopus, and a fermented material is recovered from th...
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Patent |
| Sprache: | eng |
| Schlagworte: | |
| 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 | FARR DAVID ROBERT ARNAUD MICHEL |
| description | A process for preparing a fermented soya protein material, in which a substrate comprising a substantial proportion of soya proteins and having a fat content not exceeding 2% by weight is fermented in an aqueous medium with a mould of the genus Rhizopus, and a fermented material is recovered from the medium. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_YU36432BB</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>YU36432BB</sourcerecordid><originalsourceid>FETCH-epo_espacenet_YU36432BB3</originalsourceid><addsrcrecordid>eNqFjc0KwjAQhHvxIOorSF5ABCve87O1C21SNpuCp1IknkQL9TV8Z2NRr54GZr6ZmWfPhpwG70XhSDjFEi3ao5DCBiYEy6KWDISyEj4gS1WBkF5IY5CxhanWEHigdupZs00O1ml2MrhMTCVbF-gbgiXU5Tv8fSTaBM1-mc0u_XWMq48usnUBrMtNHO5dHIf-HG_x0Z1CftjnO6Xyv8ALRQs_JA</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>PROCESS FOR OBTAINING A NUTRIENT MATERIAL SUITABLE AS ADDITIVE FOR PRESERVING AND/OR IMPROVING THE FLAVOUR AND/OR ENRICHING NUTRIENT PRODUCTS</title><source>esp@cenet</source><creator>FARR DAVID ROBERT ; ARNAUD MICHEL</creator><creatorcontrib>FARR DAVID ROBERT ; ARNAUD MICHEL</creatorcontrib><description>A process for preparing a fermented soya protein material, in which a substrate comprising a substantial proportion of soya proteins and having a fat content not exceeding 2% by weight is fermented in an aqueous medium with a mould of the genus Rhizopus, and a fermented material is recovered from the medium.</description><language>eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; ENZYMOLOGY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; PROTEIN COMPOSITIONS FOR FOODSTUFFS ; SPIRITS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE ; WORKING-UP PROTEINS FOR FOODSTUFFS</subject><creationdate>1984</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&date=19840229&DB=EPODOC&CC=YU&NR=36432B$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76419</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19840229&DB=EPODOC&CC=YU&NR=36432B$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>FARR DAVID ROBERT</creatorcontrib><creatorcontrib>ARNAUD MICHEL</creatorcontrib><title>PROCESS FOR OBTAINING A NUTRIENT MATERIAL SUITABLE AS ADDITIVE FOR PRESERVING AND/OR IMPROVING THE FLAVOUR AND/OR ENRICHING NUTRIENT PRODUCTS</title><description>A process for preparing a fermented soya protein material, in which a substrate comprising a substantial proportion of soya proteins and having a fat content not exceeding 2% by weight is fermented in an aqueous medium with a mould of the genus Rhizopus, and a fermented material is recovered from the medium.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>ENZYMOLOGY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>PROTEIN COMPOSITIONS FOR FOODSTUFFS</subject><subject>SPIRITS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><subject>WORKING-UP PROTEINS FOR FOODSTUFFS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1984</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqFjc0KwjAQhHvxIOorSF5ABCve87O1C21SNpuCp1IknkQL9TV8Z2NRr54GZr6ZmWfPhpwG70XhSDjFEi3ao5DCBiYEy6KWDISyEj4gS1WBkF5IY5CxhanWEHigdupZs00O1ml2MrhMTCVbF-gbgiXU5Tv8fSTaBM1-mc0u_XWMq48usnUBrMtNHO5dHIf-HG_x0Z1CftjnO6Xyv8ALRQs_JA</recordid><startdate>19840229</startdate><enddate>19840229</enddate><creator>FARR DAVID ROBERT</creator><creator>ARNAUD MICHEL</creator><scope>EVB</scope></search><sort><creationdate>19840229</creationdate><title>PROCESS FOR OBTAINING A NUTRIENT MATERIAL SUITABLE AS ADDITIVE FOR PRESERVING AND/OR IMPROVING THE FLAVOUR AND/OR ENRICHING NUTRIENT PRODUCTS</title><author>FARR DAVID ROBERT ; ARNAUD MICHEL</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_YU36432BB3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1984</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>ENZYMOLOGY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>PROTEIN COMPOSITIONS FOR FOODSTUFFS</topic><topic>SPIRITS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><topic>WORKING-UP PROTEINS FOR FOODSTUFFS</topic><toplevel>online_resources</toplevel><creatorcontrib>FARR DAVID ROBERT</creatorcontrib><creatorcontrib>ARNAUD MICHEL</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>FARR DAVID ROBERT</au><au>ARNAUD MICHEL</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PROCESS FOR OBTAINING A NUTRIENT MATERIAL SUITABLE AS ADDITIVE FOR PRESERVING AND/OR IMPROVING THE FLAVOUR AND/OR ENRICHING NUTRIENT PRODUCTS</title><date>1984-02-29</date><risdate>1984</risdate><abstract>A process for preparing a fermented soya protein material, in which a substrate comprising a substantial proportion of soya proteins and having a fat content not exceeding 2% by weight is fermented in an aqueous medium with a mould of the genus Rhizopus, and a fermented material is recovered from the medium.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng |
| recordid | cdi_epo_espacenet_YU36432BB |
| source | esp@cenet |
| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS PROTEIN COMPOSITIONS FOR FOODSTUFFS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE WORKING-UP PROTEINS FOR FOODSTUFFS |
| title | PROCESS FOR OBTAINING A NUTRIENT MATERIAL SUITABLE AS ADDITIVE FOR PRESERVING AND/OR IMPROVING THE FLAVOUR AND/OR ENRICHING NUTRIENT PRODUCTS |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-08T06%3A29%3A56IST&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=FARR%20DAVID%20ROBERT&rft.date=1984-02-29&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EYU36432BB%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 |