http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2528714-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_860014d37ad2404b7e68587a97ea00bf |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-135 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-107 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y305-01001 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B02B5-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-168 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-164 |
| filingDate | 2009-10-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-09-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9f09f3fedcb1f6b48121ef9b9dd1fa92 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_78016fbbc8d581b23517e6a845a84c7c |
| publicationDate | 2014-09-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2528714-C2 |
| titleOfInvention | Acrylamide content decrease method |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to food industry, in particular, to a method for a whole grain mixture treatment with asparaginase during 2 - 60 minutes with moisture content within the range of 15 - 45 wt % at a temperature of 20°C - 50°C. The invention relates to a method for production of a whole grain food product by way of providing for a mixture containing treated whole grains, the mixture treatment with asparaginase at the said parameters, the mixture heating or culinary treatment. The invention relates to a method for production of breakfast cereals by way of providing for a mixture containing treated whole grains, liquid addition (under stirring conditions) to the mixture for ensuring a moisture content equal to 15 - 45 wt %, the mixture culinary treatment, moulding semi-products from the mixture, the mixture treatment with asparaginase at the said parameters, the semi-products drying and frying. The invention relates to a whole grain mixture with asparagine content equal to 0.001 wt % or less in terms of the mixture weight and to a food product containing such mixture. The invention relates to a whole grain mixture application for production of, for example, dry breakfast cereals, grain bars and pastries. n EFFECT: treatment method allows to decrease asparagine content in the whole grain mixture. n 14 cl, 2 dwg, 4 tbl, 6 ex |
| priorityDate | 2008-10-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 74.