Extraction of the components from 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,...
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| creator | SALOME, JEAN-PAUL VERRIN, JEAN-MARC HOUARD, ROBERT FACHE, CLAUDE |
| 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. |
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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 ; fre ; ger</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>2006</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=20060503&DB=EPODOC&CC=EP&NR=1400537B1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20060503&DB=EPODOC&CC=EP&NR=1400537B1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SALOME, JEAN-PAUL</creatorcontrib><creatorcontrib>VERRIN, JEAN-MARC</creatorcontrib><creatorcontrib>HOUARD, ROBERT</creatorcontrib><creatorcontrib>FACHE, CLAUDE</creatorcontrib><title>Extraction of the components from 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. 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| 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 | Extraction of the components from pea flour |
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