http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-2592693-C
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1e214cf2ae42227c646a2c7f3c6a4362 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-197 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-126 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-113 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-164 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-02 |
| filingDate | 2007-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a214cb49d3c7db379c022e34f5a76f2b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_02be91a59ea3461622bf9bb0db4509ba http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_324aa3ee466e219d9cce0b7d591a490f |
| publicationDate | 2014-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-2592693-C |
| titleOfInvention | Production of whole grain-containing composite food products |
| abstract | Shelf-stable whole grain-containing composite food products, such as savory and sweet snacks and cereals, are continuously produced by preparing a dough comprising cooking whole grain cereal grain particles in the presence of water effective to gelatinize starch content of the whole grain cereal particles to provide gelatinized whole grain cereal grain particles, and mixing the gelatinized whole grain cereal grain particles with starch, whole grain flour, optional minor dough ingredients such as leavening agent, and a food component selected from the group consisting of vegetables and fruits, effective to prepare dough. The dough is formed into discrete dough units, which are baked or fried to provide a whole-grain containing composite food product that is nutritious, low fat, multi-flavored, and a good source of dietary fiber. |
| priorityDate | 2006-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 110.