PROCEDURE FOR REDUCING CONTAMINANTS IN VEGETABLE PROTEIN MATTER
This invention refers to a procedure for reducing inorganic (heavy metals) and organic (aflatoxins, molds, etc.) contaminants in high-protein vegetable matter, mainly originating from rice. Applying said procedure to raw vegetable matter results in the obtainment of derivatives presenting levels of...
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| creator | MIELGO IZA, Inaki ROMERO RAMIREZ, Eduardo J MARQUEZ LOPEZ, Jose Carlos |
| description | This invention refers to a procedure for reducing inorganic (heavy metals) and organic (aflatoxins, molds, etc.) contaminants in high-protein vegetable matter, mainly originating from rice. Applying said procedure to raw vegetable matter results in the obtainment of derivatives presenting levels of these contaminants significantly lower than the legal limits set by health authorities. Following the procedure set out in this invention, high-quality protein derivatives are obtained usable for vitamin and nutritional supplements, milk formula for babies, sports nutrition, clinical nutrition, animal feed ingredients, etc. |
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Applying said procedure to raw vegetable matter results in the obtainment of derivatives presenting levels of these contaminants significantly lower than the legal limits set by health authorities. Following the procedure set out in this invention, high-quality protein derivatives are obtained usable for vitamin and nutritional supplements, milk formula for babies, sports nutrition, clinical nutrition, animal feed ingredients, etc.</description><language>eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; CHEMISTRY ; ENZYMES ; ENZYMOLOGY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; PROTEIN COMPOSITIONS FOR FOODSTUFFS ; SPIRITS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE ; WORKING-UP PROTEINS FOR FOODSTUFFS</subject><creationdate>2019</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=20190131&DB=EPODOC&CC=US&NR=2019029295A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,309,781,886,25566,76549</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20190131&DB=EPODOC&CC=US&NR=2019029295A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>MIELGO IZA, Inaki</creatorcontrib><creatorcontrib>ROMERO RAMIREZ, Eduardo J</creatorcontrib><creatorcontrib>MARQUEZ LOPEZ, Jose Carlos</creatorcontrib><title>PROCEDURE FOR REDUCING CONTAMINANTS IN VEGETABLE PROTEIN MATTER</title><description>This invention refers to a procedure for reducing inorganic (heavy metals) and organic (aflatoxins, molds, etc.) contaminants in high-protein vegetable matter, mainly originating from rice. Applying said procedure to raw vegetable matter results in the obtainment of derivatives presenting levels of these contaminants significantly lower than the legal limits set by health authorities. Following the procedure set out in this invention, high-quality protein derivatives are obtained usable for vitamin and nutritional supplements, milk formula for babies, sports nutrition, clinical nutrition, animal feed ingredients, etc.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>CHEMISTRY</subject><subject>ENZYMES</subject><subject>ENZYMOLOGY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>PROTEIN COMPOSITIONS FOR FOODSTUFFS</subject><subject>SPIRITS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</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>VINEGAR</subject><subject>WINE</subject><subject>WORKING-UP PROTEINS FOR FOODSTUFFS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2019</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLAPCPJ3dnUJDXJVcPMPUggCMp09_dwVnP39Qhx9Pf0c_UKCFTz9FMJc3V1DHJ18XBWAGkJcgSK-jiEhrkE8DKxpiTnFqbxQmptB2c01xNlDN7UgPz61uCAxOTUvtSQ-NNjIwNDSwMjSyNLU0dCYOFUAQoErjA</recordid><startdate>20190131</startdate><enddate>20190131</enddate><creator>MIELGO IZA, Inaki</creator><creator>ROMERO RAMIREZ, Eduardo J</creator><creator>MARQUEZ LOPEZ, Jose Carlos</creator><scope>EVB</scope></search><sort><creationdate>20190131</creationdate><title>PROCEDURE FOR REDUCING CONTAMINANTS IN VEGETABLE PROTEIN MATTER</title><author>MIELGO IZA, Inaki ; ROMERO RAMIREZ, Eduardo J ; MARQUEZ LOPEZ, Jose Carlos</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_US2019029295A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2019</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>CHEMISTRY</topic><topic>ENZYMES</topic><topic>ENZYMOLOGY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>PROTEIN COMPOSITIONS FOR FOODSTUFFS</topic><topic>SPIRITS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</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>VINEGAR</topic><topic>WINE</topic><topic>WORKING-UP PROTEINS FOR FOODSTUFFS</topic><toplevel>online_resources</toplevel><creatorcontrib>MIELGO IZA, Inaki</creatorcontrib><creatorcontrib>ROMERO RAMIREZ, Eduardo J</creatorcontrib><creatorcontrib>MARQUEZ LOPEZ, Jose Carlos</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>MIELGO IZA, Inaki</au><au>ROMERO RAMIREZ, Eduardo J</au><au>MARQUEZ LOPEZ, Jose Carlos</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PROCEDURE FOR REDUCING CONTAMINANTS IN VEGETABLE PROTEIN MATTER</title><date>2019-01-31</date><risdate>2019</risdate><abstract>This invention refers to a procedure for reducing inorganic (heavy metals) and organic (aflatoxins, molds, etc.) contaminants in high-protein vegetable matter, mainly originating from rice. Applying said procedure to raw vegetable matter results in the obtainment of derivatives presenting levels of these contaminants significantly lower than the legal limits set by health authorities. Following the procedure set out in this invention, high-quality protein derivatives are obtained usable for vitamin and nutritional supplements, milk formula for babies, sports nutrition, clinical nutrition, animal feed ingredients, etc.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMICAL RIPENING OF FRUIT OR VEGETABLES CHEMISTRY ENZYMES ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS PROTEIN COMPOSITIONS FOR FOODSTUFFS SPIRITS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE WORKING-UP PROTEINS FOR FOODSTUFFS |
| title | PROCEDURE FOR REDUCING CONTAMINANTS IN VEGETABLE PROTEIN MATTER |
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