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. Producir harina de avena solución con un nivel incrementado de avenantramida al usar enzimas para pre-acondicionar la harina de avena entera antes de la extrusi...

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Bibliographische Detailangaben
Hauptverfasser:	GARY D. CARDER, BERNARDUS JAN-WILLEM VAN KLINKEN, YI-FANG CHU, JUSTIN A. FRENCH, YONGSOO CHUNG, ROBERT E. CHATEL, URSULA VANESA LAY MA, MARIANNE O'SHEA
Format:	Patent
Sprache:	eng ; spa
Schlagworte:	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
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Zusammenfassung:	Producing soluble oat flour with an increased level of avenanthramides by using enzymes to precondition whole oat flour prior to extrusion. Producir harina de avena solución con un nivel incrementado de avenantramida al usar enzimas para pre-acondicionar la harina de avena entera antes de la extrusión.