http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-1324022-C
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_20168ac7f1cf5ae83ae494e9666f5ad8 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y10S426-804 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K20-163 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P10-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10 |
| filingDate | 1987-08-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1993-11-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_66da5af1baad5c5b2490aab33e0ab32d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7cd6c01f994ec7a15f15c0d5405e635b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_eba809599c9a40fea1d9f0bdc97b819a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a94dd9178866671e72ad6bc3486a48a2 |
| publicationDate | 1993-11-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-1324022-C |
| titleOfInvention | Process for preparing flour from jerusalem artichoke tubers |
| abstract | ABSTRACT OF THE DISCLOSURE Novel processes are provided for the preparation of useful materials from tubers of Jerusalem artichoke or similar inulin-containing plants. One process provides for the preparation of flour from such tubers by the steps of first macerating the tubers to a pumpable, fluid homogenate, then heating the pumpable, fluid homogenate to a designated temperature, then subjecting the heated, pumpable, fluid homogenate to spray-drying, and finally recovering a flour comprising a mixture of monosaccharides, small oligosac-charides and large oligosaccharides. Another process provides for the preparation of a flour from tubers of Jerusalem artichoke or similar inulin-containing plants, by the steps of first macerating the tubers to a homogenate, then adding a food-grade acid either before, during or after the macerating step to provide an acidified, pumpable, fluid homogenate of such tubers, then heating the acidified, pumpable, fluid homogenate to a designated temperature, then subjecting the heated, acidified, pumpable homogenate to spray-drying in a stream of hot gas, and finally recovering a flour comprising a mixture of monosaccharides, small oligosaccharides and large oligosaccharides. |
| priorityDate | 1987-08-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 156.