WO1999025209A1 - Concentrado de fibra dietetica antioxidante natural de uva y su procedimiento de obtencion - Google Patents
Concentrado de fibra dietetica antioxidante natural de uva y su procedimiento de obtencion Download PDFInfo
- Publication number
- WO1999025209A1 WO1999025209A1 PCT/ES1998/000305 ES9800305W WO9925209A1 WO 1999025209 A1 WO1999025209 A1 WO 1999025209A1 ES 9800305 W ES9800305 W ES 9800305W WO 9925209 A1 WO9925209 A1 WO 9925209A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- grapes
- concentrate
- natural antioxidant
- fiber
- product
- Prior art date
Links
- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 15
- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 15
- 239000012141 concentrate Substances 0.000 title claims description 5
- 239000000835 fiber Substances 0.000 title abstract description 25
- 235000005911 diet Nutrition 0.000 title abstract description 4
- 230000000378 dietary effect Effects 0.000 title abstract description 4
- 238000002360 preparation method Methods 0.000 title abstract description 4
- 235000009754 Vitis X bourquina Nutrition 0.000 title description 5
- 235000012333 Vitis X labruscana Nutrition 0.000 title description 5
- 235000014787 Vitis vinifera Nutrition 0.000 title description 5
- 240000006365 Vitis vinifera Species 0.000 title 1
- 238000000034 method Methods 0.000 claims abstract description 16
- 150000001875 compounds Chemical class 0.000 claims abstract description 9
- 241000219094 Vitaceae Species 0.000 claims abstract description 8
- 235000021021 grapes Nutrition 0.000 claims abstract description 8
- 230000000975 bioactive effect Effects 0.000 claims abstract description 6
- 238000011514 vinification Methods 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 3
- 239000000047 product Substances 0.000 claims description 20
- 235000013325 dietary fiber Nutrition 0.000 claims description 7
- 229920002770 condensed tannin Polymers 0.000 claims description 4
- 239000006227 byproduct Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 2
- 239000012259 ether extract Substances 0.000 claims description 2
- 229930003935 flavonoid Natural products 0.000 claims description 2
- 235000017173 flavonoids Nutrition 0.000 claims description 2
- 150000002215 flavonoids Chemical class 0.000 claims description 2
- 238000004108 freeze drying Methods 0.000 claims description 2
- 235000019674 grape juice Nutrition 0.000 claims description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 2
- 235000013824 polyphenols Nutrition 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 claims description 2
- 108090000623 proteins and genes Proteins 0.000 claims description 2
- 239000004698 Polyethylene Substances 0.000 claims 1
- -1 polyethylene Polymers 0.000 claims 1
- 229920000573 polyethylene Polymers 0.000 claims 1
- 235000006708 antioxidants Nutrition 0.000 abstract description 12
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 abstract description 6
- 230000004071 biological effect Effects 0.000 abstract description 4
- 229930003427 Vitamin E Natural products 0.000 abstract description 3
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 abstract description 3
- 238000000053 physical method Methods 0.000 abstract description 3
- 235000019165 vitamin E Nutrition 0.000 abstract description 3
- 229940046009 vitamin E Drugs 0.000 abstract description 3
- 239000011709 vitamin E Substances 0.000 abstract description 3
- 150000002632 lipids Chemical class 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 230000003064 anti-oxidating effect Effects 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 1
- 230000005764 inhibitory process Effects 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 241000219095 Vitis Species 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 239000000470 constituent Substances 0.000 description 3
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 3
- SUBFIBLJQMMKBK-UHFFFAOYSA-K iron(3+);trithiocyanate Chemical compound [Fe+3].[S-]C#N.[S-]C#N.[S-]C#N SUBFIBLJQMMKBK-UHFFFAOYSA-K 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000003801 milling Methods 0.000 description 3
- 238000011282 treatment Methods 0.000 description 3
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000012978 lignocellulosic material Substances 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000020095 red wine Nutrition 0.000 description 2
- 238000007873 sieving Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 238000005903 acid hydrolysis reaction Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000005904 alkaline hydrolysis reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000000112 colonic effect Effects 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229940038580 oat bran Drugs 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12F—RECOVERY OF BY-PRODUCTS OF FERMENTED SOLUTIONS; DENATURED ALCOHOL; PREPARATION THEREOF
- C12F3/00—Recovery of by-products
- C12F3/06—Recovery of by-products from beer and wine
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- obtaining fiber from fruits consists of the following stages: milling the wet material, washing, drying and milling the dry material. Its main objective is to eliminate undesirable compounds associated with fiber (such as sugars) minimizing losses of soluble fiber constituents.
- a raw material with a high content of bioactive compounds must first be properly selected and only physical methods used in its preparation so as not to affect its biological activity.
- Antioxidant Fibers are a new concept from a scientific and commercial point of view, since there are no known products that combine the characteristics of natural fibers and antioxidants.
- the product you can start from fresh grapes, by-products from winemaking or grape juice, which are pressed to a humidity between 50 and 80%. They are then dried, preferably, from an industrial point of view, in a rotary dryer with a temperature in the product between 40 and 120 ° C. up to 15% humidity Freeze drying can also be used. The dried product is separated by seeds and scrapes by sieving and the skins are ground in a fixed hammer mill with mesh between 1.5 and 0.2 mm. Finally, the powder obtained is packaged in multi-layer paper bags with an inner poly bag.
- the powdered product obtained from white or black grape skin has the following characteristics expressed in dry weight: Total dietary fiber content 65 to 80% (Prosky et al.
- EXAMPLE OF EMBODIMENT OF THE INVENTION It started from 100 kg. of by-products of the vinification of black grapes, which were pressed in a helical screw press to a humidity of 50 to 80%. Subsequently the nuggets and scrapes were separated by a vibrating sieve with 4 to 10 mm mesh, obtaining approximately 38 kg. of skins, which were fed to a rotary dryer with countercurrent hot air, product temperature between 40 and 120 ° C and residence time of 60 to 120 min, to a final humidity of less than 15%. the dried product was ground in a Fixed hammer mill through a mesh of diameter between 1.5 and 0.2 mm, obtaining approximately 14 kg. which were packed in a multilayer paper bag with an inner poly bag.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Botany (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Organic Chemistry (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
Claims
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU10326/99A AU1032699A (en) | 1997-11-14 | 1998-11-11 | Concentrate of natural antioxidant dietetic fiber from grape, and preparat ion process |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES009702397A ES2130092B1 (es) | 1997-11-14 | 1997-11-14 | Concentrado de fibra dietetica antioxidante natural de uva y su procedimiento de obtencion. |
ESP9702397 | 1997-11-14 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO1999025209A1 true WO1999025209A1 (es) | 1999-05-27 |
Family
ID=8301206
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/ES1998/000305 WO1999025209A1 (es) | 1997-11-14 | 1998-11-11 | Concentrado de fibra dietetica antioxidante natural de uva y su procedimiento de obtencion |
Country Status (3)
Country | Link |
---|---|
AU (1) | AU1032699A (es) |
ES (1) | ES2130092B1 (es) |
WO (1) | WO1999025209A1 (es) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1419701A1 (en) * | 2002-11-13 | 2004-05-19 | Nor-Feed A/S | Natural intestinally active additive for animal feed or drinking water |
ES2578832A1 (es) * | 2015-01-28 | 2016-08-01 | Heral Enología, S.L. | Proceso de aprovechamiento de co-productos de bodegas |
US9700576B2 (en) | 2012-12-24 | 2017-07-11 | Universitat De Lleida | Combination of anticholesterolemic fiber |
US9949501B2 (en) | 2012-06-21 | 2018-04-24 | Conopco, Inc. | EDTA—free mayonnaise and method for the production thereof |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2191572B1 (es) * | 2002-02-28 | 2005-02-16 | Agustin Soriano Casani | Nuevo producto lacteo de leche fermentada (yogur o kefir) enriquecido con antioxidantes naturales procedentes del hollejo, semillas y raspa de la uva negra (vitis vinifera), con eficacia nutricional potenciada. |
ES2257196B1 (es) * | 2004-10-29 | 2007-08-01 | Consejo Superior Investig. Cientificas | Vinos o productos vinicos enriquecidos en compuestos polifenolicos y capacidad antioxidante. |
ES2259258B1 (es) * | 2005-03-15 | 2007-10-01 | Consejo Sup. Investig. Cientificas | Formulacion funcional a base de fibra dietetica antioxidante y fibra soluble. |
ES2246181B1 (es) * | 2005-04-13 | 2006-12-16 | Conservas Hijos De Manuel Sanchez Basarte, S.A. | Procedimiento para obtener un producto de fibra dietetica a partir de subproductos del cardo, producto obtenido y empleo del mismo. |
ES2414662B1 (es) | 2011-12-20 | 2014-05-27 | Consejo Superior De Investigaciones Científicas (Csic) | Ingrediente antioxidante de bajo contenido calórico, procedimiento de obtención y uso. |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1997039632A1 (en) * | 1996-04-22 | 1997-10-30 | Henkel Corporation | Natural antioxidant composition |
-
1997
- 1997-11-14 ES ES009702397A patent/ES2130092B1/es not_active Expired - Fee Related
-
1998
- 1998-11-11 AU AU10326/99A patent/AU1032699A/en not_active Abandoned
- 1998-11-11 WO PCT/ES1998/000305 patent/WO1999025209A1/es active Application Filing
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1997039632A1 (en) * | 1996-04-22 | 1997-10-30 | Henkel Corporation | Natural antioxidant composition |
Non-Patent Citations (5)
Title |
---|
IGARTIBURU J.M. ET AL.: "Azucares y fibra en subproductos agricolas. II. Azucares y fibra en el hollejo de uca Palomino", GRASA Y ACEITES,, vol. 38, no. 5, 1987, pages 323 - 324 * |
LARRAURI J.A. ET AL.: "Effect of drying temperature on the stability of polyphenols and antioxidant activity of red grape pomace peels", J. AGRIC. FOOD CHEM.,, vol. 45, no. 4, October 1997 (1997-10-01), pages 1390 - 1393 * |
LARRAURI J.A. ET AL.: "High dietary fib re powders from orange and lime peels: associated polyphenols and antioxidant capacity", FOOD RES. INTERNAT.,, vol. 29, no. 8, 1996, pages 757 - 762 * |
LARRAURI J.A. ET AL.: "Measurement of health-promoting properties in fruit dietary fibres: antioxidant capacity, fermentability and glucose retardation index", J. SCI. FOOD AGRIC.,, vol. 71, no. 4, 1996, pages 515 - 519 * |
SAURA-CALIXTO F.: "Antioxidant dietary fiber product: a new concept and a potential food ingredient", J. AGRIC. FOOD CHEM.,, vol. 46, no. 10, October 1998 (1998-10-01), pages 4303 - 4306 * |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1419701A1 (en) * | 2002-11-13 | 2004-05-19 | Nor-Feed A/S | Natural intestinally active additive for animal feed or drinking water |
US9949501B2 (en) | 2012-06-21 | 2018-04-24 | Conopco, Inc. | EDTA—free mayonnaise and method for the production thereof |
US10188130B2 (en) | 2012-06-21 | 2019-01-29 | Conopco, Inc. | EDTA—free mayonnaise for the production thereof |
US9700576B2 (en) | 2012-12-24 | 2017-07-11 | Universitat De Lleida | Combination of anticholesterolemic fiber |
ES2578832A1 (es) * | 2015-01-28 | 2016-08-01 | Heral Enología, S.L. | Proceso de aprovechamiento de co-productos de bodegas |
Also Published As
Publication number | Publication date |
---|---|
ES2130092B1 (es) | 2000-04-01 |
AU1032699A (en) | 1999-06-07 |
ES2130092A1 (es) | 1999-06-16 |
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