http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8114462-B2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c593c53c6d5e0d10b6f5c37e9b85bc81 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0dc7f12a86260ed0eca3367a594c4e59 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b5f31e909346494abc194915a717da32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_03fb043e58c33c1a5419a0f459105429 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-164 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2009-02-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-02-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2d1d5ffa144402a0b194ac0fe43d8dd6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_316d379ca1d0fcf2510d3b6b4768b95c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_642eaaf4b6d29bb30df8c9e629760816 |
| publicationDate | 2012-02-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-8114462-B2 |
| titleOfInvention | Methods for preparing oat bran enriched in β-glucan and oat products prepared therefrom |
| abstract | Dry milling methods for preparing oat products enriched in the content of β-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals are provided. Heat conditioned dehulled oats are dry milled to form a coarse whole non defatted oat flour and then, without a preceding removal of fat, dry fractionated into coarser bran and finer oat flour fractions at multiple stages. The coarse oat flour is first dry classified to separate or form a coarser fraction oat bran containing more concentrated β-glucan and a finer oat flour or starch containing or endosperm containing fraction. The oat bran is subjected to second and third rounds of milling and classification to form a high β-glucan content (>7-9%) oat bran and a low β-glucan content (3%) oat flour. The oat bran and oat flours can be used to prepare foodstuffs such as ready-to-eat cereals. |
| priorityDate | 2004-01-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 62.