METHODS OF PRODUCING SPECIALTY GRAIN TO SEGMENT MARKETS
The present invention provides a method of segmenting a market for a grain by manipulating one or more phenotypic characteristics of the grain. The phenotypic characteristics include oil content, pigmentation potential, iodine value, and linoleic acid content. L'invention concerne un procédé po...
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| creator | SAVAGE, THOMAS, J LOHRMANN, TROY, T KRIDL, JEAN, C DYER, DANIEL, J |
| description | The present invention provides a method of segmenting a market for a grain by manipulating one or more phenotypic characteristics of the grain. The phenotypic characteristics include oil content, pigmentation potential, iodine value, and linoleic acid content.
L'invention concerne un procédé pour la segmentation d'un marché à céréale par manipulation d'une ou de plusieurs caractéristiques phénotypiques de ladite céréale. Les caractéristiques phénotypiques incluent la teneur en huile, la pigmentation possible, la valeur d'iode et la teneur en acide linolénique. |
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L'invention concerne un procédé pour la segmentation d'un marché à céréale par manipulation d'une ou de plusieurs caractéristiques phénotypiques de ladite céréale. Les caractéristiques phénotypiques incluent la teneur en huile, la pigmentation possible, la valeur d'iode et la teneur en acide linolénique.</description><edition>7</edition><language>eng ; fre</language><subject>AGRICULTURE ; ANIMAL HUSBANDRY ; BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; ENZYMOLOGY ; FISHING ; FODDER ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; FORESTRY ; HUMAN NECESSITIES ; HUNTING ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; NEW PLANTS OR PROCESSES FOR OBTAINING THEM ; PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TRAPPING ; VINEGAR ; WINE</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=20050602&DB=EPODOC&CC=WO&NR=2005048733A2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,309,781,886,25566,76549</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20050602&DB=EPODOC&CC=WO&NR=2005048733A2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SAVAGE, THOMAS, J</creatorcontrib><creatorcontrib>LOHRMANN, TROY, T</creatorcontrib><creatorcontrib>KRIDL, JEAN, C</creatorcontrib><creatorcontrib>DYER, DANIEL, J</creatorcontrib><title>METHODS OF PRODUCING SPECIALTY GRAIN TO SEGMENT MARKETS</title><description>The present invention provides a method of segmenting a market for a grain by manipulating one or more phenotypic characteristics of the grain. The phenotypic characteristics include oil content, pigmentation potential, iodine value, and linoleic acid content.
L'invention concerne un procédé pour la segmentation d'un marché à céréale par manipulation d'une ou de plusieurs caractéristiques phénotypiques de ladite céréale. Les caractéristiques phénotypiques incluent la teneur en huile, la pigmentation possible, la valeur d'iode et la teneur en acide linolénique.</description><subject>AGRICULTURE</subject><subject>ANIMAL HUSBANDRY</subject><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>ENZYMOLOGY</subject><subject>FISHING</subject><subject>FODDER</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>FORESTRY</subject><subject>HUMAN NECESSITIES</subject><subject>HUNTING</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>NEW PLANTS OR PROCESSES FOR OBTAINING THEM</subject><subject>PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</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>TRAPPING</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2005</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDD3dQ3x8HcJVvB3UwgI8ncJdfb0c1cIDnB19nT0CYlUcA9y9PRTCPFXCHZ193X1C1HwdQzydg0J5mFgTUvMKU7lhdLcDMpuriHOHrqpBfnxqcUFicmpeakl8eH-RgYGpgYmFubGxo5GxsSpAgDjtikw</recordid><startdate>20050602</startdate><enddate>20050602</enddate><creator>SAVAGE, THOMAS, J</creator><creator>LOHRMANN, TROY, T</creator><creator>KRIDL, JEAN, C</creator><creator>DYER, DANIEL, J</creator><scope>EVB</scope></search><sort><creationdate>20050602</creationdate><title>METHODS OF PRODUCING SPECIALTY GRAIN TO SEGMENT MARKETS</title><author>SAVAGE, THOMAS, J ; LOHRMANN, TROY, T ; KRIDL, JEAN, C ; DYER, DANIEL, J</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_WO2005048733A23</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2005</creationdate><topic>AGRICULTURE</topic><topic>ANIMAL HUSBANDRY</topic><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>ENZYMOLOGY</topic><topic>FISHING</topic><topic>FODDER</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>FORESTRY</topic><topic>HUMAN NECESSITIES</topic><topic>HUNTING</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>NEW PLANTS OR PROCESSES FOR OBTAINING THEM</topic><topic>PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SPIRITS</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>TRAPPING</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>SAVAGE, THOMAS, J</creatorcontrib><creatorcontrib>LOHRMANN, TROY, T</creatorcontrib><creatorcontrib>KRIDL, JEAN, C</creatorcontrib><creatorcontrib>DYER, DANIEL, J</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SAVAGE, THOMAS, J</au><au>LOHRMANN, TROY, T</au><au>KRIDL, JEAN, C</au><au>DYER, DANIEL, J</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHODS OF PRODUCING SPECIALTY GRAIN TO SEGMENT MARKETS</title><date>2005-06-02</date><risdate>2005</risdate><abstract>The present invention provides a method of segmenting a market for a grain by manipulating one or more phenotypic characteristics of the grain. The phenotypic characteristics include oil content, pigmentation potential, iodine value, and linoleic acid content.
L'invention concerne un procédé pour la segmentation d'un marché à céréale par manipulation d'une ou de plusieurs caractéristiques phénotypiques de ladite céréale. Les caractéristiques phénotypiques incluent la teneur en huile, la pigmentation possible, la valeur d'iode et la teneur en acide linolénique.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre |
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| subjects | AGRICULTURE ANIMAL HUSBANDRY BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FISHING FODDER FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J FORESTRY HUMAN NECESSITIES HUNTING METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING NEW PLANTS OR PROCESSES FOR OBTAINING THEM PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRAPPING VINEGAR WINE |
| title | METHODS OF PRODUCING SPECIALTY GRAIN TO SEGMENT MARKETS |
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