METHOD FOR THE FORMULATION OF A GEL-FORMAT FOODSTUFF FOR USE AS A NUTRITIONAL FOODSTUFF ENRICHED WITH PEPTIDES AND MALTODEXTRINS OBTAINED FROM QUINOA FLOUR
Process to extract peptides and maltodextrins from quinoa flour for the manufacturing of foodstuff corresponding to a gel for sportspeople consumption during and after physical activity.
Saved in:
Main Authors | , , |
---|---|
Format | Patent |
Language | English French German |
Published |
29.10.2014
|
Subjects | |
Online Access | Get full text |
Cover
Loading…
Abstract | Process to extract peptides and maltodextrins from quinoa flour for the manufacturing of foodstuff corresponding to a gel for sportspeople consumption during and after physical activity. |
---|---|
AbstractList | Process to extract peptides and maltodextrins from quinoa flour for the manufacturing of foodstuff corresponding to a gel for sportspeople consumption during and after physical activity. |
Author | ENRIONE CÁCERES JAVIER IGNACIO DÍAZ CALDERON, PAULO OSORIO LIRA, FERNANDO |
Author_xml | – fullname: ENRIONE CÁCERES JAVIER IGNACIO – fullname: DÍAZ CALDERON, PAULO – fullname: OSORIO LIRA, FERNANDO |
BookMark | eNqNy02KAjEQBeBe6MJR71AXEMZ_XJamYgLpVJuuoDsRiStpBb2NlzUtLmY5qwfvfe-n6DS3JvWKV0liWIHmAGKozTI6FMseWAPCltyoLVHyxqqWqPVHx5oA6yx8lGDbA7o_hHywG0MK9lYMVFSJVZS5V1CiE1Z0yDdfA68Frc9QBy5hF61nBO04hkHRvZyujzT8Zr8ATbIxo3S_HdPjfjqnJj2PVE2Wq8XvfIbj6T_IGziqRPU |
ContentType | Patent |
DBID | EVB |
DatabaseName | esp@cenet |
DatabaseTitleList | |
Database_xml | – sequence: 1 dbid: EVB name: esp@cenet url: http://worldwide.espacenet.com/singleLineSearch?locale=en_EP sourceTypes: Open Access Repository |
DeliveryMethod | fulltext_linktorsrc |
Discipline | Medicine Chemistry Sciences |
DocumentTitleAlternate | VERFAHREN ZUR FORMULIERUNG EINES LEBENSMITTELS IN GELFORM ZUR VERWENDUNG ALS NAHRHAFTES LEBENSMITTEL MIT PEPTIDEN UND MALTODEXTRINEN AUS QUINOAMEHL PROCÉDÉ POUR LA FORMULATION D'UN ALIMENT SOUS FORME DE GEL À UTILISER COMME ALIMENT NUTRITIONNEL, ENRICHI EN PEPTIDES ET MALTODEXTRINES ISSUES DE FARINE DE QUINOA |
ExternalDocumentID | EP2796054A1 |
GroupedDBID | EVB |
ID | FETCH-epo_espacenet_EP2796054A13 |
IEDL.DBID | EVB |
IngestDate | Fri Jul 19 16:05:18 EDT 2024 |
IsOpenAccess | true |
IsPeerReviewed | false |
IsScholarly | false |
Language | English French German |
LinkModel | DirectLink |
MergedId | FETCHMERGED-epo_espacenet_EP2796054A13 |
Notes | Application Number: EP20120815988 |
OpenAccessLink | https://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20141029&DB=EPODOC&CC=EP&NR=2796054A1 |
ParticipantIDs | epo_espacenet_EP2796054A1 |
PublicationCentury | 2000 |
PublicationDate | 20141029 |
PublicationDateYYYYMMDD | 2014-10-29 |
PublicationDate_xml | – month: 10 year: 2014 text: 20141029 day: 29 |
PublicationDecade | 2010 |
PublicationYear | 2014 |
RelatedCompanies | UNIVERSIDAD DE SANTIAGO DE CHILE |
RelatedCompanies_xml | – name: UNIVERSIDAD DE SANTIAGO DE CHILE |
Score | 2.962999 |
Snippet | Process to extract peptides and maltodextrins from quinoa flour for the manufacturing of foodstuff corresponding to a gel for sportspeople consumption during... |
SourceID | epo |
SourceType | Open Access Repository |
SubjectTerms | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS |
Title | METHOD FOR THE FORMULATION OF A GEL-FORMAT FOODSTUFF FOR USE AS A NUTRITIONAL FOODSTUFF ENRICHED WITH PEPTIDES AND MALTODEXTRINS OBTAINED FROM QUINOA FLOUR |
URI | https://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20141029&DB=EPODOC&locale=&CC=EP&NR=2796054A1 |
hasFullText | 1 |
inHoldings | 1 |
isFullTextHit | |
isPrint | |
link | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwfV3NT8IwFG8MGvWmqBG_0oPhtgj7Ag7EjLV1M1s7R6fcyDZ24DKIzPjH-M_6OgG56GlN-9qkr3l9v99r-4bQPXhkOx8AyemYRqqZeVZoWd43tK5pZdDH7ndTFRoIue0l5vPEmuyh-eYtTJ0n9LNOjggWlYO9V_V-vfwNYpH6buXqIZtD1eKRySFpr9mxurQIBJqMhjQSRLht14VSm8dDvQdQ3TIdIEr7CkWrNPv0daQepSx3PQo7QQcRDFZWp2ivKJvoyN38eK2JDsP1eTcU16a3OkNfIZWeIBhYG5YeVd8wCeoIExYMO_iJBpqqdCS0CQJQj7FaOhlT7IxBgicy9n-S3-6IUB77rkcJfvOlhyMaSZ9QEOcEh04gBaET6MbHWIyk43MQZLEI8Uvic-FgFogkPkeYUel6GsxyutXolEZbfRgXqFEuyuISYQPYi23ps9QoQJFWL806vZkOgA1A2wBgVAu1_hzm6p-2a3Sslkbt-PrgBjWq94_iFlx5ld3Vi_ANFGuWbQ |
link.rule.ids | 230,309,786,891,25594,76903 |
linkProvider | European Patent Office |
linkToHtml | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwfV3NT8IwFG8IGvGmqBE_ezDcFoF9wYGYsXZuurVzdMqNbGMHLoPIjH-M_6xvFZCLnta0vzbpa17f-722bwjdgUU2sgGQnI6mJoqWpbmSZn1V6Wp6Cn2MfjepQgMBM9xYe5rokxqab97CyDyhnzI5ImhUBvpeyv16-RvEIvJu5eo-nUPV4sERQ9Jes-Pq0iIQaDIa0pATbrdtG0ptFg17JrjqumYBUdozgRFKpvQ6qh6lLHctinOE9kMYrCiPUS0vmqhhb3681kQHwfq8G4pr1VudoK-ACpcTDKwNC5dW3yD2ZYQJcwdb-JH6SlVpCWjjBFw9x5HoeEyxNQYEi0Xk_SS_3YFQFnm2Swl-84SLQxoKj1CAM4IDyxec0Al0Y2PMR8LyGACdiAf4JfYYt7Dj8zg6RdihwnYVmOV0K9EpDbfyUM9QvVgU-TnCKrAXQ-_NEjUHQepmknbMWQ8cNnDaBuBGtVDrz2Eu_mm7RQ1XBP7U99jzJTqslqna_XuDK1Qv3z_yazDrZXojF-QbQqiZVw |
openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Apatent&rft.title=METHOD+FOR+THE+FORMULATION+OF+A+GEL-FORMAT+FOODSTUFF+FOR+USE+AS+A+NUTRITIONAL+FOODSTUFF+ENRICHED+WITH+PEPTIDES+AND+MALTODEXTRINS+OBTAINED+FROM+QUINOA+FLOUR&rft.inventor=ENRIONE+C%C3%81CERES+JAVIER+IGNACIO&rft.inventor=D%C3%8DAZ+CALDERON%2C+PAULO&rft.inventor=OSORIO+LIRA%2C+FERNANDO&rft.date=2014-10-29&rft.externalDBID=A1&rft.externalDocID=EP2796054A1 |