PROCEDIMIENTO DE PREPARACION DE GRANULADOS PASTEURIZADOS A PARTIR DE UNA HARINA DE CEREALES

UNA HARINA DE CEREALES ESTA COMPRIMIDA CONTRA UNA SUPERFICIE PERFORADA DE UN GRANULADOR, ASI SE OBTIENEN GRANULADOS COMPACTOS PASTEURIZADOS. ESTOS GRANULADOS PUEDEN DESPUES SER INFLADOS. A cereal flour is compressed against a perforated surface of a granulator, and compact pasteurised granulates are...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	BUHLER, MARCEL, VENRIES, BERNARD
Format:	Patent
Sprache:	spa
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES 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
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	BUHLER, MARCEL VENRIES, BERNARD
description	UNA HARINA DE CEREALES ESTA COMPRIMIDA CONTRA UNA SUPERFICIE PERFORADA DE UN GRANULADOR, ASI SE OBTIENEN GRANULADOS COMPACTOS PASTEURIZADOS. ESTOS GRANULADOS PUEDEN DESPUES SER INFLADOS. A cereal flour is compressed against a perforated surface of a granulator, and compact pasteurised granulates are thus obtained. The granulates may then be puffed.
format	Patent
fullrecord	<record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_ES2050481TT3</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>ES2050481TT3</sourcerecordid><originalsourceid>FETCH-epo_espacenet_ES2050481TT33</originalsourceid><addsrcrecordid>eNqNykEKwjAQQNFsXIh6h3gAoVqFbod0tAM1CZPJRhelSFyJFur9MRUP4Orz4M_V1bMzWNOZ0IrTNWrP6IHBkLMTTww2tlC7oD0Ewch0-QqyWYinKVrQDTDlZBlkhBbDUs3u_WNMq18Xan1EMc0mDa8ujUN_S8_07jDsikOxr7YiZfnP8wFx9DIi</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>PROCEDIMIENTO DE PREPARACION DE GRANULADOS PASTEURIZADOS A PARTIR DE UNA HARINA DE CEREALES</title><source>esp@cenet</source><creator>BUHLER, MARCEL ; VENRIES, BERNARD</creator><creatorcontrib>BUHLER, MARCEL ; VENRIES, BERNARD</creatorcontrib><description>UNA HARINA DE CEREALES ESTA COMPRIMIDA CONTRA UNA SUPERFICIE PERFORADA DE UN GRANULADOR, ASI SE OBTIENEN GRANULADOS COMPACTOS PASTEURIZADOS. ESTOS GRANULADOS PUEDEN DESPUES SER INFLADOS. A cereal flour is compressed against a perforated surface of a granulator, and compact pasteurised granulates are thus obtained. The granulates may then be puffed.</description><edition>4</edition><language>spa</language><subject>BAKERY PRODUCTS ; BAKING ; EDIBLE DOUGHS ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; 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</subject><creationdate>1994</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=19940516&DB=EPODOC&CC=ES&NR=2050481T3$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19940516&DB=EPODOC&CC=ES&NR=2050481T3$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>BUHLER, MARCEL</creatorcontrib><creatorcontrib>VENRIES, BERNARD</creatorcontrib><title>PROCEDIMIENTO DE PREPARACION DE GRANULADOS PASTEURIZADOS A PARTIR DE UNA HARINA DE CEREALES</title><description>UNA HARINA DE CEREALES ESTA COMPRIMIDA CONTRA UNA SUPERFICIE PERFORADA DE UN GRANULADOR, ASI SE OBTIENEN GRANULADOS COMPACTOS PASTEURIZADOS. ESTOS GRANULADOS PUEDEN DESPUES SER INFLADOS. A cereal flour is compressed against a perforated surface of a granulator, and compact pasteurised granulates are thus obtained. The granulates may then be puffed.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>EDIBLE DOUGHS</subject><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>PRESERVATION THEREOF</subject><subject>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1994</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNykEKwjAQQNFsXIh6h3gAoVqFbod0tAM1CZPJRhelSFyJFur9MRUP4Orz4M_V1bMzWNOZ0IrTNWrP6IHBkLMTTww2tlC7oD0Ewch0-QqyWYinKVrQDTDlZBlkhBbDUs3u_WNMq18Xan1EMc0mDa8ujUN_S8_07jDsikOxr7YiZfnP8wFx9DIi</recordid><startdate>19940516</startdate><enddate>19940516</enddate><creator>BUHLER, MARCEL</creator><creator>VENRIES, BERNARD</creator><scope>EVB</scope></search><sort><creationdate>19940516</creationdate><title>PROCEDIMIENTO DE PREPARACION DE GRANULADOS PASTEURIZADOS A PARTIR DE UNA HARINA DE CEREALES</title><author>BUHLER, MARCEL ; VENRIES, BERNARD</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_ES2050481TT33</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>spa</language><creationdate>1994</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>EDIBLE DOUGHS</topic><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>PRESERVATION THEREOF</topic><topic>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>BUHLER, MARCEL</creatorcontrib><creatorcontrib>VENRIES, BERNARD</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>BUHLER, MARCEL</au><au>VENRIES, BERNARD</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PROCEDIMIENTO DE PREPARACION DE GRANULADOS PASTEURIZADOS A PARTIR DE UNA HARINA DE CEREALES</title><date>1994-05-16</date><risdate>1994</risdate><abstract>UNA HARINA DE CEREALES ESTA COMPRIMIDA CONTRA UNA SUPERFICIE PERFORADA DE UN GRANULADOR, ASI SE OBTIENEN GRANULADOS COMPACTOS PASTEURIZADOS. ESTOS GRANULADOS PUEDEN DESPUES SER INFLADOS. A cereal flour is compressed against a perforated surface of a granulator, and compact pasteurised granulates are thus obtained. The granulates may then be puffed.</abstract><edition>4</edition><oa>free_for_read</oa></addata></record>
fulltext	fulltext_linktorsrc
identifier
ispartof
issn
language	spa
recordid	cdi_epo_espacenet_ES2050481TT3
source	esp@cenet
subjects	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES 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	PROCEDIMIENTO DE PREPARACION DE GRANULADOS PASTEURIZADOS A PARTIR DE UNA HARINA DE CEREALES
url	https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-30T16%3A09%3A13IST&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=BUHLER,%20MARCEL&rft.date=1994-05-16&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EES2050481TT3%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