Process for extracting the components of pea flour
Extracting and refining pea flour constituents comprises separating the constituents using potato starch manufacturing equipment selected from hydrocyclones, centrifugal decanters and sieves. Independent claims are also included for: (1) apparatus for extracting and refining pea flour constituents,...
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 | ROBERT HOUARD CLAUDE FACHE JEAN-PAUL SALOME JEAN-MARC VERRIN |
| description | Extracting and refining pea flour constituents comprises separating the constituents using potato starch manufacturing equipment selected from hydrocyclones, centrifugal decanters and sieves. Independent claims are also included for: (1) apparatus for extracting and refining pea flour constituents, comprising potato starch manufacturing equipment selected from hydrocyclones, centrifugal decanters and sieves; (2) pea starch produced as above, with a residual protein content of 0.3-0.5% and a pH of 3.5-7. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_AU2003246327BB2</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>AU2003246327BB2</sourcerecordid><originalsourceid>FETCH-epo_espacenet_AU2003246327BB23</originalsourceid><addsrcrecordid>eNrjZDAKKMpPTi0uVkjLL1JIrSgpSkwuycxLVyjJSFVIzs8tyM9LzSspVshPUyhITVRIy8kvLeJhYE1LzClO5YXS3Awqbq4hzh66qQX58anFBYnJqXmpJfGOoUYGBsZGJmbGRuZOTkbGRCoDANaiLWY</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Process for extracting the components of pea flour</title><source>esp@cenet</source><creator>ROBERT HOUARD ; CLAUDE FACHE ; JEAN-PAUL SALOME ; JEAN-MARC VERRIN</creator><creatorcontrib>ROBERT HOUARD ; CLAUDE FACHE ; JEAN-PAUL SALOME ; JEAN-MARC VERRIN</creatorcontrib><description>Extracting and refining pea flour constituents comprises separating the constituents using potato starch manufacturing equipment selected from hydrocyclones, centrifugal decanters and sieves. Independent claims are also included for: (1) apparatus for extracting and refining pea flour constituents, comprising potato starch manufacturing equipment selected from hydrocyclones, centrifugal decanters and sieves; (2) pea starch produced as above, with a residual protein content of 0.3-0.5% and a pH of 3.5-7.</description><language>eng</language><subject>CHEMISTRY ; COMPOSITIONS BASED THEREON ; DERIVATIVES THEREOF ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; METALLURGY ; ORGANIC MACROMOLECULAR COMPOUNDS ; POLYSACCHARIDES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR CHEMICAL WORKING-UP ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2009</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=20091001&DB=EPODOC&CC=AU&NR=2003246327B2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25562,76317</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20091001&DB=EPODOC&CC=AU&NR=2003246327B2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ROBERT HOUARD</creatorcontrib><creatorcontrib>CLAUDE FACHE</creatorcontrib><creatorcontrib>JEAN-PAUL SALOME</creatorcontrib><creatorcontrib>JEAN-MARC VERRIN</creatorcontrib><title>Process for extracting the components of pea flour</title><description>Extracting and refining pea flour constituents comprises separating the constituents using potato starch manufacturing equipment selected from hydrocyclones, centrifugal decanters and sieves. Independent claims are also included for: (1) apparatus for extracting and refining pea flour constituents, comprising potato starch manufacturing equipment selected from hydrocyclones, centrifugal decanters and sieves; (2) pea starch produced as above, with a residual protein content of 0.3-0.5% and a pH of 3.5-7.</description><subject>CHEMISTRY</subject><subject>COMPOSITIONS BASED THEREON</subject><subject>DERIVATIVES THEREOF</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>ORGANIC MACROMOLECULAR COMPOUNDS</subject><subject>POLYSACCHARIDES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR CHEMICAL WORKING-UP</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>2009</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDAKKMpPTi0uVkjLL1JIrSgpSkwuycxLVyjJSFVIzs8tyM9LzSspVshPUyhITVRIy8kvLeJhYE1LzClO5YXS3Awqbq4hzh66qQX58anFBYnJqXmpJfGOoUYGBsZGJmbGRuZOTkbGRCoDANaiLWY</recordid><startdate>20091001</startdate><enddate>20091001</enddate><creator>ROBERT HOUARD</creator><creator>CLAUDE FACHE</creator><creator>JEAN-PAUL SALOME</creator><creator>JEAN-MARC VERRIN</creator><scope>EVB</scope></search><sort><creationdate>20091001</creationdate><title>Process for extracting the components of pea flour</title><author>ROBERT HOUARD ; CLAUDE FACHE ; JEAN-PAUL SALOME ; JEAN-MARC VERRIN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_AU2003246327BB23</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2009</creationdate><topic>CHEMISTRY</topic><topic>COMPOSITIONS BASED THEREON</topic><topic>DERIVATIVES THEREOF</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>ORGANIC MACROMOLECULAR COMPOUNDS</topic><topic>POLYSACCHARIDES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR CHEMICAL WORKING-UP</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>ROBERT HOUARD</creatorcontrib><creatorcontrib>CLAUDE FACHE</creatorcontrib><creatorcontrib>JEAN-PAUL SALOME</creatorcontrib><creatorcontrib>JEAN-MARC VERRIN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>ROBERT HOUARD</au><au>CLAUDE FACHE</au><au>JEAN-PAUL SALOME</au><au>JEAN-MARC VERRIN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Process for extracting the components of pea flour</title><date>2009-10-01</date><risdate>2009</risdate><abstract>Extracting and refining pea flour constituents comprises separating the constituents using potato starch manufacturing equipment selected from hydrocyclones, centrifugal decanters and sieves. Independent claims are also included for: (1) apparatus for extracting and refining pea flour constituents, comprising potato starch manufacturing equipment selected from hydrocyclones, centrifugal decanters and sieves; (2) pea starch produced as above, with a residual protein content of 0.3-0.5% and a pH of 3.5-7.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng |
| recordid | cdi_epo_espacenet_AU2003246327BB2 |
| source | esp@cenet |
| subjects | CHEMISTRY COMPOSITIONS BASED THEREON DERIVATIVES THEREOF FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY ORGANIC MACROMOLECULAR COMPOUNDS POLYSACCHARIDES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR CHEMICAL WORKING-UP THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Process for extracting the components of pea flour |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-09T23%3A45%3A12IST&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=ROBERT%20HOUARD&rft.date=2009-10-01&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EAU2003246327BB2%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 |