To reduce the effects of mycotoxin contamination in human and animal foodstuffs, insoluble vegetable fibers are added as micron particles
In the preparation of foodstuffs, for humans and animals, insoluble vegetable fibers are added as micron particles to reduce the biological action of any hydrophobic mycotoxin contamination. The vegetable fibers are taken from cereals, green vegetables, kitchen vegetables and fruits. They can also b...
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| creator | TANGNI EMMANUEL KOSSI AOUDIA NABILLA DE MEEUS D ARGENTEUIL LUDOVIC LARONDELLE YVAN |
| description | In the preparation of foodstuffs, for humans and animals, insoluble vegetable fibers are added as micron particles to reduce the biological action of any hydrophobic mycotoxin contamination. The vegetable fibers are taken from cereals, green vegetables, kitchen vegetables and fruits. They can also be papermaking fibers of wood, sugar cane, bamboo and straw.
La présente Invention est relative à l'utilisation de fibres végétales micronisées pour la préparation d'une composition alimentaire destinée à diminuer la biodisponibilité des mycotoxines après ingestion. |
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La présente Invention est relative à l'utilisation de fibres végétales micronisées pour la préparation d'une composition alimentaire destinée à diminuer la biodisponibilité des mycotoxines après ingestion.</description><edition>7</edition><language>eng ; fre</language><subject>FODDER ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2005</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=20050708&DB=EPODOC&CC=FR&NR=2864749A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20050708&DB=EPODOC&CC=FR&NR=2864749A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>TANGNI EMMANUEL KOSSI</creatorcontrib><creatorcontrib>AOUDIA NABILLA</creatorcontrib><creatorcontrib>DE MEEUS D ARGENTEUIL LUDOVIC</creatorcontrib><creatorcontrib>LARONDELLE YVAN</creatorcontrib><title>To reduce the effects of mycotoxin contamination in human and animal foodstuffs, insoluble vegetable fibers are added as micron particles</title><description>In the preparation of foodstuffs, for humans and animals, insoluble vegetable fibers are added as micron particles to reduce the biological action of any hydrophobic mycotoxin contamination. The vegetable fibers are taken from cereals, green vegetables, kitchen vegetables and fruits. They can also be papermaking fibers of wood, sugar cane, bamboo and straw.
La présente Invention est relative à l'utilisation de fibres végétales micronisées pour la préparation d'une composition alimentaire destinée à diminuer la biodisponibilité des mycotoxines après ingestion.</description><subject>FODDER</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>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>2005</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNTDtOQzEQfE2KKHCHPQApgCcCZRQRpUbpo332mFiyvU_eNSJH4NZxpByAYjSj-S2Hv6NQhW8OZGcQQoAzJQmUL05MfmMhJ8U4x8IWpVA3zi1zIS6-I2ZOFES8WgtBn3quktqUQD_4hvFNhTihKnEFsffoO6UcXe13M1eLLkEfhkXgpHi882qg_edxd1hjlhN0ZocCO-2_Xt7fxs34sX1-_UflCpRZTGU</recordid><startdate>20050708</startdate><enddate>20050708</enddate><creator>TANGNI EMMANUEL KOSSI</creator><creator>AOUDIA NABILLA</creator><creator>DE MEEUS D ARGENTEUIL LUDOVIC</creator><creator>LARONDELLE YVAN</creator><scope>EVB</scope></search><sort><creationdate>20050708</creationdate><title>To reduce the effects of mycotoxin contamination in human and animal foodstuffs, insoluble vegetable fibers are added as micron particles</title><author>TANGNI EMMANUEL KOSSI ; AOUDIA NABILLA ; DE MEEUS D ARGENTEUIL LUDOVIC ; LARONDELLE YVAN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_FR2864749A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2005</creationdate><topic>FODDER</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>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>TANGNI EMMANUEL KOSSI</creatorcontrib><creatorcontrib>AOUDIA NABILLA</creatorcontrib><creatorcontrib>DE MEEUS D ARGENTEUIL LUDOVIC</creatorcontrib><creatorcontrib>LARONDELLE YVAN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>TANGNI EMMANUEL KOSSI</au><au>AOUDIA NABILLA</au><au>DE MEEUS D ARGENTEUIL LUDOVIC</au><au>LARONDELLE YVAN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>To reduce the effects of mycotoxin contamination in human and animal foodstuffs, insoluble vegetable fibers are added as micron particles</title><date>2005-07-08</date><risdate>2005</risdate><abstract>In the preparation of foodstuffs, for humans and animals, insoluble vegetable fibers are added as micron particles to reduce the biological action of any hydrophobic mycotoxin contamination. The vegetable fibers are taken from cereals, green vegetables, kitchen vegetables and fruits. They can also be papermaking fibers of wood, sugar cane, bamboo and straw.
La présente Invention est relative à l'utilisation de fibres végétales micronisées pour la préparation d'une composition alimentaire destinée à diminuer la biodisponibilité des mycotoxines après ingestion.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| subjects | FODDER FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | To reduce the effects of mycotoxin contamination in human and animal foodstuffs, insoluble vegetable fibers are added as micron particles |
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