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. La presente invención se refiere a una composición caracterizada porque comprende harina de avena de grano entero en donde la harina de avena de grano entero cu...
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| creator | Robert E. CHATEL Gary D. CARDER Yi-Fang CHU Bernardus Jan-Willem VAN KLINKEN Yongsoo CHUNG Ursula Vanesa LAY MA Marianne O'SHEA Justin A. FRENCH |
| description | Producing soluble oat flour with an increased level of avenanthramides by using enzymes to precondition whole oat flour prior to extrusion.
La presente invención se refiere a una composición caracterizada porque comprende harina de avena de grano entero en donde la harina de avena de grano entero cumple con el estándar de identidad para grano entero, en donde la composición se dispersa en menos de 5 segundos cuando la composición se agita en agua a 25°C, y en donde la harina de avena de grano entero contiene de 20% a 35% más de avenantramidas en una base de peso en comparación con harina de avena de grano entero natural. |
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La presente invención se refiere a una composición caracterizada porque comprende harina de avena de grano entero en donde la harina de avena de grano entero cumple con el estándar de identidad para grano entero, en donde la composición se dispersa en menos de 5 segundos cuando la composición se agita en agua a 25°C, y en donde la harina de avena de grano entero contiene de 20% a 35% más de avenantramidas en una base de peso en comparación con harina de avena de grano entero natural.</description><language>eng ; spa</language><subject>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>2018</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=20180727&DB=EPODOC&CC=MX&NR=357881B$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20180727&DB=EPODOC&CC=MX&NR=357881B$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>Robert E. CHATEL</creatorcontrib><creatorcontrib>Gary D. CARDER</creatorcontrib><creatorcontrib>Yi-Fang CHU</creatorcontrib><creatorcontrib>Bernardus Jan-Willem VAN KLINKEN</creatorcontrib><creatorcontrib>Yongsoo CHUNG</creatorcontrib><creatorcontrib>Ursula Vanesa LAY MA</creatorcontrib><creatorcontrib>Marianne O'SHEA</creatorcontrib><creatorcontrib>Justin A. FRENCH</creatorcontrib><title>METHOD OF PROCESSING OATS TO ACHIEVE OATS WITH AN INCREASED AVENANTHRAMIDE CONTENT</title><description>Producing soluble oat flour with an increased level of avenanthramides by using enzymes to precondition whole oat flour prior to extrusion.
La presente invención se refiere a una composición caracterizada porque comprende harina de avena de grano entero en donde la harina de avena de grano entero cumple con el estándar de identidad para grano entero, en donde la composición se dispersa en menos de 5 segundos cuando la composición se agita en agua a 25°C, y en donde la harina de avena de grano entero contiene de 20% a 35% más de avenantramidas en una base de peso en comparación con harina de avena de grano entero natural.</description><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>2018</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqFyrEKwjAQgOEsDqK-gtwLdJAidj2Tq8mQO0mO1q0UiVPRQn1_HHR3-vngX5sUSb04kBauSSzlHPgCgppBBdD6QB193Qf1gAyBbSLM5AA7YmT1CWNwBFZYiXVrVo9xWsru143Zt6TWV2V-DWWZx3t5lvcQb_Xx1DSHc_13-ACr4S5x</recordid><startdate>20180727</startdate><enddate>20180727</enddate><creator>Robert E. CHATEL</creator><creator>Gary D. CARDER</creator><creator>Yi-Fang CHU</creator><creator>Bernardus Jan-Willem VAN KLINKEN</creator><creator>Yongsoo CHUNG</creator><creator>Ursula Vanesa LAY MA</creator><creator>Marianne O'SHEA</creator><creator>Justin A. FRENCH</creator><scope>EVB</scope></search><sort><creationdate>20180727</creationdate><title>METHOD OF PROCESSING OATS TO ACHIEVE OATS WITH AN INCREASED AVENANTHRAMIDE CONTENT</title><author>Robert E. CHATEL ; Gary D. CARDER ; Yi-Fang CHU ; Bernardus Jan-Willem VAN KLINKEN ; Yongsoo CHUNG ; Ursula Vanesa LAY MA ; Marianne O'SHEA ; Justin A. FRENCH</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_MX357881B3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; spa</language><creationdate>2018</creationdate><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>Robert E. CHATEL</creatorcontrib><creatorcontrib>Gary D. CARDER</creatorcontrib><creatorcontrib>Yi-Fang CHU</creatorcontrib><creatorcontrib>Bernardus Jan-Willem VAN KLINKEN</creatorcontrib><creatorcontrib>Yongsoo CHUNG</creatorcontrib><creatorcontrib>Ursula Vanesa LAY MA</creatorcontrib><creatorcontrib>Marianne O'SHEA</creatorcontrib><creatorcontrib>Justin A. FRENCH</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>Robert E. CHATEL</au><au>Gary D. CARDER</au><au>Yi-Fang CHU</au><au>Bernardus Jan-Willem VAN KLINKEN</au><au>Yongsoo CHUNG</au><au>Ursula Vanesa LAY MA</au><au>Marianne O'SHEA</au><au>Justin A. FRENCH</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD OF PROCESSING OATS TO ACHIEVE OATS WITH AN INCREASED AVENANTHRAMIDE CONTENT</title><date>2018-07-27</date><risdate>2018</risdate><abstract>Producing soluble oat flour with an increased level of avenanthramides by using enzymes to precondition whole oat flour prior to extrusion.
La presente invención se refiere a una composición caracterizada porque comprende harina de avena de grano entero en donde la harina de avena de grano entero cumple con el estándar de identidad para grano entero, en donde la composición se dispersa en menos de 5 segundos cuando la composición se agita en agua a 25°C, y en donde la harina de avena de grano entero contiene de 20% a 35% más de avenantramidas en una base de peso en comparación con harina de avena de grano entero natural.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | 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 | METHOD OF PROCESSING OATS TO ACHIEVE OATS WITH AN INCREASED AVENANTHRAMIDE CONTENT |
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