EXTRUDED FLAKES AND MANUFACTURING METHOD
A method is provided to manufacture cereal flakes with texture properties. The flakes have a porosity of 40-70%, a mean wall thickness of 100-180 microns, a thickness of 0.5-2 mm, a length of 2-8 mm and a liquid absorption index of 80-200 g liquid per 100 g flakes. The method involves cooking a doug...
Gespeichert in:
| Hauptverfasser: | , , , , |
|---|---|
| Format: | Patent |
| Sprache: | eng ; por |
| Schlagworte: | |
| 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 | STÉPHANE PELLEGRINI OSVALDO GEROMINI HÉLÈNE MICHÈLE JEANNE CHANVRIER CHRISTOPHE DAUTREMONT PUSHKAR NATH KAUL |
| description | A method is provided to manufacture cereal flakes with texture properties. The flakes have a porosity of 40-70%, a mean wall thickness of 100-180 microns, a thickness of 0.5-2 mm, a length of 2-8 mm and a liquid absorption index of 80-200 g liquid per 100 g flakes. The method involves cooking a dough in an extruder, cutting the extruded dough to obtain flakes and then drying the flakes. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_PT3073841TT</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>PT3073841TT</sourcerecordid><originalsourceid>FETCH-epo_espacenet_PT3073841TT3</originalsourceid><addsrcrecordid>eNrjZNBwjQgJCnVxdVFw83H0dg1WcPRzUfB19At1c3QOCQ3y9HNX8HUN8fB34WFgTUvMKU7lhdLcDApuriHOHrqpBfnxqcUFicmpeakl8QEhxgbmxhYmhiEhxkQoAQDOsSQ4</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>EXTRUDED FLAKES AND MANUFACTURING METHOD</title><source>esp@cenet</source><creator>STÉPHANE PELLEGRINI ; OSVALDO GEROMINI ; HÉLÈNE MICHÈLE JEANNE CHANVRIER ; CHRISTOPHE DAUTREMONT ; PUSHKAR NATH KAUL</creator><creatorcontrib>STÉPHANE PELLEGRINI ; OSVALDO GEROMINI ; HÉLÈNE MICHÈLE JEANNE CHANVRIER ; CHRISTOPHE DAUTREMONT ; PUSHKAR NATH KAUL</creatorcontrib><description>A method is provided to manufacture cereal flakes with texture properties. The flakes have a porosity of 40-70%, a mean wall thickness of 100-180 microns, a thickness of 0.5-2 mm, a length of 2-8 mm and a liquid absorption index of 80-200 g liquid per 100 g flakes. The method involves cooking a dough in an extruder, cutting the extruded dough to obtain flakes and then drying the flakes.</description><language>eng ; por</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>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=20180730&DB=EPODOC&CC=PT&NR=3073841T$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20180730&DB=EPODOC&CC=PT&NR=3073841T$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>STÉPHANE PELLEGRINI</creatorcontrib><creatorcontrib>OSVALDO GEROMINI</creatorcontrib><creatorcontrib>HÉLÈNE MICHÈLE JEANNE CHANVRIER</creatorcontrib><creatorcontrib>CHRISTOPHE DAUTREMONT</creatorcontrib><creatorcontrib>PUSHKAR NATH KAUL</creatorcontrib><title>EXTRUDED FLAKES AND MANUFACTURING METHOD</title><description>A method is provided to manufacture cereal flakes with texture properties. The flakes have a porosity of 40-70%, a mean wall thickness of 100-180 microns, a thickness of 0.5-2 mm, a length of 2-8 mm and a liquid absorption index of 80-200 g liquid per 100 g flakes. The method involves cooking a dough in an extruder, cutting the extruded dough to obtain flakes and then drying the flakes.</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>2018</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNBwjQgJCnVxdVFw83H0dg1WcPRzUfB19At1c3QOCQ3y9HNX8HUN8fB34WFgTUvMKU7lhdLcDApuriHOHrqpBfnxqcUFicmpeakl8QEhxgbmxhYmhiEhxkQoAQDOsSQ4</recordid><startdate>20180730</startdate><enddate>20180730</enddate><creator>STÉPHANE PELLEGRINI</creator><creator>OSVALDO GEROMINI</creator><creator>HÉLÈNE MICHÈLE JEANNE CHANVRIER</creator><creator>CHRISTOPHE DAUTREMONT</creator><creator>PUSHKAR NATH KAUL</creator><scope>EVB</scope></search><sort><creationdate>20180730</creationdate><title>EXTRUDED FLAKES AND MANUFACTURING METHOD</title><author>STÉPHANE PELLEGRINI ; OSVALDO GEROMINI ; HÉLÈNE MICHÈLE JEANNE CHANVRIER ; CHRISTOPHE DAUTREMONT ; PUSHKAR NATH KAUL</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_PT3073841TT3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; por</language><creationdate>2018</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>STÉPHANE PELLEGRINI</creatorcontrib><creatorcontrib>OSVALDO GEROMINI</creatorcontrib><creatorcontrib>HÉLÈNE MICHÈLE JEANNE CHANVRIER</creatorcontrib><creatorcontrib>CHRISTOPHE DAUTREMONT</creatorcontrib><creatorcontrib>PUSHKAR NATH KAUL</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>STÉPHANE PELLEGRINI</au><au>OSVALDO GEROMINI</au><au>HÉLÈNE MICHÈLE JEANNE CHANVRIER</au><au>CHRISTOPHE DAUTREMONT</au><au>PUSHKAR NATH KAUL</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>EXTRUDED FLAKES AND MANUFACTURING METHOD</title><date>2018-07-30</date><risdate>2018</risdate><abstract>A method is provided to manufacture cereal flakes with texture properties. The flakes have a porosity of 40-70%, a mean wall thickness of 100-180 microns, a thickness of 0.5-2 mm, a length of 2-8 mm and a liquid absorption index of 80-200 g liquid per 100 g flakes. The method involves cooking a dough in an extruder, cutting the extruded dough to obtain flakes and then drying the flakes.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng ; por |
| recordid | cdi_epo_espacenet_PT3073841TT |
| source | esp@cenet |
| 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 | EXTRUDED FLAKES AND MANUFACTURING METHOD |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-23T10%3A43%3A12IST&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=ST%C3%89PHANE%20PELLEGRINI&rft.date=2018-07-30&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EPT3073841TT%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 |