BEEHOON-TYP NUDELN

A full moisture shelf stable noodle product having a dry matter content of from 30 to 45% by weight, having a pH of from 3.7 to 4.5 and comprising a cooked flour or semolina of a starchy plant, softened water, a cooked starch, an ionic gelling agent, an emulsifier, a cation which has formed a gel wi...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	JAELMINGER, GOERAN, MEYER, PHILIPP, PAUL, SCOVILLE, EUGENE
Format:	Patent
Sprache:	ger
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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	JAELMINGER, GOERAN MEYER, PHILIPP, PAUL SCOVILLE, EUGENE
description	A full moisture shelf stable noodle product having a dry matter content of from 30 to 45% by weight, having a pH of from 3.7 to 4.5 and comprising a cooked flour or semolina of a starchy plant, softened water, a cooked starch, an ionic gelling agent, an emulsifier, a cation which has formed a gel with the ionic gelling agent, an acid and an oil.
format	Patent
fullrecord	<record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_ATE252848TT1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>ATE252848TT1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_ATE252848TT13</originalsourceid><addsrcrecordid>eNrjZBBycnX18Pf30w2JDFDwC3Vx9fHjYWBNS8wpTuWF0twMim6uIc4euqkF-fGpxQWJyal5qSXxjiGuRqZGFiYWISGGxsSoAQBK_B6l</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>BEEHOON-TYP NUDELN</title><source>esp@cenet</source><creator>JAELMINGER, GOERAN ; MEYER, PHILIPP, PAUL ; SCOVILLE, EUGENE</creator><creatorcontrib>JAELMINGER, GOERAN ; MEYER, PHILIPP, PAUL ; SCOVILLE, EUGENE</creatorcontrib><description>A full moisture shelf stable noodle product having a dry matter content of from 30 to 45% by weight, having a pH of from 3.7 to 4.5 and comprising a cooked flour or semolina of a starchy plant, softened water, a cooked starch, an ionic gelling agent, an emulsifier, a cation which has formed a gel with the ionic gelling agent, an acid and an oil.</description><edition>7</edition><language>ger</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2003</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=20031115&DB=EPODOC&CC=AT&NR=E252848T1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20031115&DB=EPODOC&CC=AT&NR=E252848T1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>JAELMINGER, GOERAN</creatorcontrib><creatorcontrib>MEYER, PHILIPP, PAUL</creatorcontrib><creatorcontrib>SCOVILLE, EUGENE</creatorcontrib><title>BEEHOON-TYP NUDELN</title><description>A full moisture shelf stable noodle product having a dry matter content of from 30 to 45% by weight, having a pH of from 3.7 to 4.5 and comprising a cooked flour or semolina of a starchy plant, softened water, a cooked starch, an ionic gelling agent, an emulsifier, a cation which has formed a gel with the ionic gelling agent, an acid and an oil.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2003</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZBBycnX18Pf30w2JDFDwC3Vx9fHjYWBNS8wpTuWF0twMim6uIc4euqkF-fGpxQWJyal5qSXxjiGuRqZGFiYWISGGxsSoAQBK_B6l</recordid><startdate>20031115</startdate><enddate>20031115</enddate><creator>JAELMINGER, GOERAN</creator><creator>MEYER, PHILIPP, PAUL</creator><creator>SCOVILLE, EUGENE</creator><scope>EVB</scope></search><sort><creationdate>20031115</creationdate><title>BEEHOON-TYP NUDELN</title><author>JAELMINGER, GOERAN ; MEYER, PHILIPP, PAUL ; SCOVILLE, EUGENE</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_ATE252848TT13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>ger</language><creationdate>2003</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>JAELMINGER, GOERAN</creatorcontrib><creatorcontrib>MEYER, PHILIPP, PAUL</creatorcontrib><creatorcontrib>SCOVILLE, EUGENE</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>JAELMINGER, GOERAN</au><au>MEYER, PHILIPP, PAUL</au><au>SCOVILLE, EUGENE</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>BEEHOON-TYP NUDELN</title><date>2003-11-15</date><risdate>2003</risdate><abstract>A full moisture shelf stable noodle product having a dry matter content of from 30 to 45% by weight, having a pH of from 3.7 to 4.5 and comprising a cooked flour or semolina of a starchy plant, softened water, a cooked starch, an ionic gelling agent, an emulsifier, a cation which has formed a gel with the ionic gelling agent, an acid and an oil.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record>
fulltext	fulltext_linktorsrc
identifier
ispartof
issn
language	ger
recordid	cdi_epo_espacenet_ATE252848TT1
source	esp@cenet
subjects	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title	BEEHOON-TYP NUDELN
url	https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-29T00%3A24%3A29IST&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=JAELMINGER,%20GOERAN&rft.date=2003-11-15&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EATE252848TT1%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