http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012515555-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-115 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-17 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-18 |
| filingDate | 2010-01-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2012-07-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2012515555-A |
| titleOfInvention | Hydroxypropylated starch as a processing aid to improve resistant starch total dietary fiber (TDF) retention in direct puffed extrusion applications |
| abstract | About 3% d. s. b. ~ 35% d. s. b. A first starch (the degree of substitution (DS) of the first starch with a hydroxypropyl group is about 0.1 to about 0.6), and about 10% d. s. b. ~ About 50% d. s. b. Second starch and about 15% d. s. b. ~ 87% d. s. b. A composition comprising a cereal flour or meal. Extruding the composition as described above and about 15% total weight to about 25% total weight of water at a temperature between room temperature and about 200 ° C. to obtain an extruded composition comprising less than about 5% total weight of water. Comprising a method. |
| priorityDate | 2009-01-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.