REDUCTION OF FUMONISIN IN CORN PROTEIN PRODUCTS

REDUCTION OF FUMONISIN IN CORN PROTEIN PRODUCTS

Described herein is as method of reducing fumonisin in a corn protein product, comprising adjusting the pH of the corn protein product to a range between about 5.75 and about 7.5 to reduce fumonisin by at least 70%. The method can further comprise the addition of a divalent cationic salt.

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: MCCONVILLE, Erika Lyn, BIANCHINI, Andreia, PORTER, Michael A
Format: Patent
Sprache:eng ; fre ; ger
Schlagworte:
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
PROTEIN COMPOSITIONS FOR FOODSTUFFS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
WORKING-UP PROTEINS FOR FOODSTUFFS
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 MCCONVILLE, Erika Lyn
BIANCHINI, Andreia
PORTER, Michael A
description Described herein is as method of reducing fumonisin in a corn protein product, comprising adjusting the pH of the corn protein product to a range between about 5.75 and about 7.5 to reduce fumonisin by at least 70%. The method can further comprise the addition of a divalent cationic salt.
format Patent
fullrecord <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_EP3641557A4</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>EP3641557A4</sourcerecordid><originalsourceid>FETCH-epo_espacenet_EP3641557A43</originalsourceid><addsrcrecordid>eNrjZNAPcnUJdQ7x9PdT8HdTcAv19ffzDPb0UwAiZ_8gP4WAIP8QV08wDVIXzMPAmpaYU5zKC6W5GRTcXEOcPXRTC_LjU4sLEpNT81JL4l0DjM1MDE1NzR1NjIlQAgDS1CXa</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>REDUCTION OF FUMONISIN IN CORN PROTEIN PRODUCTS</title><source>esp@cenet</source><creator>MCCONVILLE, Erika Lyn ; BIANCHINI, Andreia ; PORTER, Michael A</creator><creatorcontrib>MCCONVILLE, Erika Lyn ; BIANCHINI, Andreia ; PORTER, Michael A</creatorcontrib><description>Described herein is as method of reducing fumonisin in a corn protein product, comprising adjusting the pH of the corn protein product to a range between about 5.75 and about 7.5 to reduce fumonisin by at least 70%. The method can further comprise the addition of a divalent cationic salt.</description><language>eng ; fre ; ger</language><subject>FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS ; PROTEIN COMPOSITIONS FOR FOODSTUFFS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; WORKING-UP PROTEINS FOR FOODSTUFFS</subject><creationdate>2021</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&amp;date=20210324&amp;DB=EPODOC&amp;CC=EP&amp;NR=3641557A4$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&amp;date=20210324&amp;DB=EPODOC&amp;CC=EP&amp;NR=3641557A4$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>MCCONVILLE, Erika Lyn</creatorcontrib><creatorcontrib>BIANCHINI, Andreia</creatorcontrib><creatorcontrib>PORTER, Michael A</creatorcontrib><title>REDUCTION OF FUMONISIN IN CORN PROTEIN PRODUCTS</title><description>Described herein is as method of reducing fumonisin in a corn protein product, comprising adjusting the pH of the corn protein product to a range between about 5.75 and about 7.5 to reduce fumonisin by at least 70%. The method can further comprise the addition of a divalent cationic salt.</description><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</subject><subject>PROTEIN COMPOSITIONS FOR FOODSTUFFS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>WORKING-UP PROTEINS FOR FOODSTUFFS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2021</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNAPcnUJdQ7x9PdT8HdTcAv19ffzDPb0UwAiZ_8gP4WAIP8QV08wDVIXzMPAmpaYU5zKC6W5GRTcXEOcPXRTC_LjU4sLEpNT81JL4l0DjM1MDE1NzR1NjIlQAgDS1CXa</recordid><startdate>20210324</startdate><enddate>20210324</enddate><creator>MCCONVILLE, Erika Lyn</creator><creator>BIANCHINI, Andreia</creator><creator>PORTER, Michael A</creator><scope>EVB</scope></search><sort><creationdate>20210324</creationdate><title>REDUCTION OF FUMONISIN IN CORN PROTEIN PRODUCTS</title><author>MCCONVILLE, Erika Lyn ; BIANCHINI, Andreia ; PORTER, Michael A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP3641557A43</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>2021</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</topic><topic>PROTEIN COMPOSITIONS FOR FOODSTUFFS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>WORKING-UP PROTEINS FOR FOODSTUFFS</topic><toplevel>online_resources</toplevel><creatorcontrib>MCCONVILLE, Erika Lyn</creatorcontrib><creatorcontrib>BIANCHINI, Andreia</creatorcontrib><creatorcontrib>PORTER, Michael A</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>MCCONVILLE, Erika Lyn</au><au>BIANCHINI, Andreia</au><au>PORTER, Michael A</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>REDUCTION OF FUMONISIN IN CORN PROTEIN PRODUCTS</title><date>2021-03-24</date><risdate>2021</risdate><abstract>Described herein is as method of reducing fumonisin in a corn protein product, comprising adjusting the pH of the corn protein product to a range between about 5.75 and about 7.5 to reduce fumonisin by at least 70%. The method can further comprise the addition of a divalent cationic salt.</abstract><oa>free_for_read</oa></addata></record>
fulltext fulltext_linktorsrc
identifier
ispartof
issn
language eng ; fre ; ger
recordid cdi_epo_espacenet_EP3641557A4
source esp@cenet
subjects FOODS OR FOODSTUFFS
HUMAN NECESSITIES
PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
PROTEIN COMPOSITIONS FOR FOODSTUFFS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
WORKING-UP PROTEINS FOR FOODSTUFFS
title REDUCTION OF FUMONISIN IN CORN PROTEIN PRODUCTS
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-04T23%3A56%3A16IST&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=MCCONVILLE,%20Erika%20Lyn&rft.date=2021-03-24&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EEP3641557A4%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