METHOD OF PROCESSING OATS TO ACHIEVE OATS WITH AN INCREASED AVENANTHRAMIDE CONTENT

Producing soluble oat flour with an increased level of avenanthramides by using enzymes to precondition whole oat flour prior to extrusion. L'invention concerne la production de farine d'avoine soluble présentant un niveau accru d'avenanthramides à l'aided'enzymes pour préco...

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Hauptverfasser:	CHATEL, ROBERT E, CARDER, GARY D, CHU, YI-FANG, FRENCH, JUSTIN A, VAN KLINKEN, BERNARDUS JAN-WILLEM, O'SHEA, MARIANNE, CHUNG, YONG-SOO, LAY MA, URSULA VANESA
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BAKERY PRODUCTS BAKING DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MAKING THEREOF MEDICAL OR VETERINARY SCIENCE MILK OR CHEESE SUBSTITUTES PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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creator	CHATEL, ROBERT E CARDER, GARY D CHU, YI-FANG FRENCH, JUSTIN A VAN KLINKEN, BERNARDUS JAN-WILLEM O'SHEA, MARIANNE CHUNG, YONG-SOO LAY MA, URSULA VANESA
description	Producing soluble oat flour with an increased level of avenanthramides by using enzymes to precondition whole oat flour prior to extrusion. L'invention concerne la production de farine d'avoine soluble présentant un niveau accru d'avenanthramides à l'aided'enzymes pour préconditionner la farine d'avoine entière préalablement à l'extrusion.
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L'invention concerne la production de farine d'avoine soluble présentant un niveau accru d'avenanthramides à l'aided'enzymes pour préconditionner la farine d'avoine entière préalablement à l'extrusion.</abstract><oa>free_for_read</oa></addata></record>
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language	eng ; fre
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subjects	BAKERY PRODUCTS BAKING DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MAKING THEREOF MEDICAL OR VETERINARY SCIENCE MILK OR CHEESE SUBSTITUTES PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
title	METHOD OF PROCESSING OATS TO ACHIEVE OATS WITH AN INCREASED AVENANTHRAMIDE CONTENT
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