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Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

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Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

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Применить Всего найдено 15. Отображено 15.
14-01-2016 дата публикации

THERMALLY INHIBITED FLOURS FOR IMPROVED RETORT EFFICIENCY

Номер: US20160007636A1
Принадлежит: CORN PRODUCTS DEVELOPMENT, INC.

The application relates to a process comprising retorting a food product comprising thermally inhibited flour for a time from about 15 minutes to about 80 minutes to achieve a Fvalue of at least 10. 1. (canceled)2. (canceled)3. (canceled)4. (canceled)5. (canceled)6. (canceled)7. (canceled)8. (canceled)9. (canceled)10. (canceled)11. A process comprising retorting a food product comprising thermally inhibited flour for a time from about 15 minutes to about 80 minutes to achieve a Fvalue of at least 10 , wherein the retorted food product is soup , sauce , gravy , or beverage.12. A process comprising:a) substituting thermally inhibited flour for a larger amount of flour which was not thermally inhibited on a less than 11 wt/wt basis in a food product; and{'sub': '0', 'b) retorting the food product comprising thermally inhibited flour for a time from about 15 minutes to about 80 minutes to achieve a Fvalue of at least 10.'}13. The process of claim 12 , wherein the amount of the thermally inhibited flour is in an amount of at least 5% (wt/wt) less than the flour which was not heat-moisture treated.14. The process of claim 13 , wherein the amount of the thermally inhibited flour is in an amount of at least 10% (wt/wt) less than the flour which was not heat-moisture treated.15. The process of claim 14 , wherein the amount of the thermally inhibited flour is in an amount of at least 15% (wt/wt) less than the flour which was not heat-moisture treated.16. The process of claim 12 , wherein the thermally inhibited flour comprises from about 10 wt % to about 100 wt % of the starch and/or flour in the food product.17. The process of claim 16 , wherein the thermally inhibited flour is the only starch or flour in the food product.18. The process of claim 12 , wherein the thermally inhibited flour comprises from about 0.1 wt % to about 20 wt % of the total weight of the retorted food product.19. (canceled)20. (canceled) Canned and jarred food products are often heated for cooking and ...

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25-09-2014 дата публикации

HEAT-MOISTURE TREATED FLOURS FOR IMPROVED RETORT EFFICIENCY

Номер: US20140287130A1
Принадлежит: CORN PRODUCTS DEVELOPMENT, INC.

The application relates to a process comprising retorting a food product comprising heat-moisture treated flour for a time from about 15 minutes to about 80 minutes to achieve a Fvalue of at least 10. 1. A process comprising retorting a food product comprising heat-moisture treated flour for a time from about 15 minutes to about 80 minutes to achieve a Fvalue of at least 10.2. The process of claim 1 , wherein the time is from about 50 minutes to about 70 minutes.3. The process of claim 1 , wherein the heat-moisture treated flour comprises from about 0.1 wt % to about 20 wt % of the total weight of the retorted food product.4. The process of claim 3 , wherein the heat-moisture treated flour comprises from about 5% (wt/wt) to about 7% (wt/wt) of the total weight of the retorted food product.5. The process of claim 1 , wherein the time to achieve a Fvalue of at least 10 is at least 10% less than the time to achieve a Fvalue of at least 10 with a flour which was not heat-moisture treated.6. The process of claim 5 , wherein the time to achieve a Fvalue of at least 10 is at least 20% less than the time to achieve a Fvalue of at least 10 with a flour which was not heat-moisture treated.7. The process of claim 6 , wherein the time to achieve a Fvalue of at least 10 is at least 30% less than the time to achieve a Fvalue of at least 10 with a flour which was not heat-moisture treated.8. The process of claim 1 , wherein the heat-moisture treated flour comprises from about 10 wt % to about 100 wt % of the starch and/or flour in the food product.9. The process of claim 8 , wherein the heat-moisture treated flour is the only starch or flour in the food product.10. The process of claim 1 , wherein the heat-moisture treated flour has replaced an equivalent amount of the same flour which was not heat-moisture treated on a 1:1 wt/wt basis in the retorted food product.11. The process of claim 1 , wherein the retorted food product is soup claim 1 , sauce claim 1 , gravy claim 1 , or ...

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25-09-2014 дата публикации

THERMALLY INHIBITED FLOURS FOR IMPROVED RETORT EFFICIENCY

Номер: US20140287131A1
Принадлежит: CORN PRODUCTS DEVELOPMENT, INC.

The application relates to a process comprising retorting a food product comprising thermally inhibited flour for a time from about 15 minutes to about 80 minutes to achieve a Fvalue of at least 10. 1. A process comprising retorting a food product comprising thermally inhibited flour for a time from about 15 minutes to about 80 minutes to achieve a Fvalue of at least 10.2. The process of claim 1 , wherein the time is from about 50 minutes to about 70 minutes.3. The process of claim 1 , wherein the thermally inhibited flour comprises from about 0.1 wt % to about 20 wt % of the total weight of the retorted food product.4. The process of claim 3 , wherein the thermally inhibited flour comprises from about 5% (wt/wt) to about 7% (wt/wt) of the total weight of the retorted food product.5. The process of claim 1 , wherein the time to achieve a Fvalue of at least 10 is at least 10% less than the time to achieve a Fvalue of at least 10 with a flour which was not thermally inhibited.6. The process of claim 5 , wherein the time to achieve a Fvalue of at least 10 is at least 20% less than the time to achieve a Fvalue of at least 10 with a flour which was not thermally inhibited.7. The process of claim 6 , wherein the time to achieve a Fvalue of at least 10 is at least 30% less than the time to achieve a Fvalue of at least 10 with a flour which was not thermally inhibited.8. The process of claim 1 , wherein the thermally inhibited flour comprises from about 10 wt % to about 100 wt % of the starch and/or flour in the food product.9. The process of claim 8 , wherein the thermally inhibited flour is the only starch or flour in the food product.10. The process of claim 1 , wherein the thermally inhibited flour has replaced an equivalent amount of the same flour which was not thermally inhibited on a 1:1 wt/wt basis in the retorted food product.11. The process of claim 1 , wherein the retorted food product is soup claim 1 , sauce claim 1 , gravy claim 1 , or beverage.12. A process ...

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24-07-2003 дата публикации

Free radical retrograde precipitation polymer dispersions

Номер: WO2003059960A1

The present invention is directed to a dispersion of polymer particles in a dispersing medium. The polymer particles each contain an average of more than two living radicals that are not chemically protected. The present invention is also directed to a free radical precipitation process involving combining at least one monomer in at least one solvent; dispersing said monomer solvent mixtture in a dispersing medium that is non-miscible with the first solvent, using a surfactant, stabilizer or mixture thereof; initiating polymerization with att least one free-radical generating agent and conversion, to produce polymer particles containing radicals trapped by precipitation by virtue of being above the lower critical solution temperature of the system; and removing the precipitating agent either during or after free-radical generation to form a dispersion polymer in the dispersing medium habing living, trapped radicals.

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09-12-2010 дата публикации

Gluten-Free Bakery Products

Номер: US20100310747A1
Принадлежит: Brunob II BV

This invention pertains to a gluten-free bakery product which comprises a flour/starch component comprising a heat moisture treated flour. Such bakery products more closely mimic the conventional, wheat flour containing products than other gluten-free products.

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25-09-2014 дата публикации

Heat-moisture treated flours for improved retort efficiency

Номер: CA2847586A1
Принадлежит: Corn Products Development Inc USA

The application relates to a process comprising retorting a food product comprising heat-moisture treated flour for a time from about 15 minutes to about 80 minutes to achieve a F0 value of at least 10.

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24-07-2003 дата публикации

Free radical retrograde precipitation copolymers and process for making same

Номер: WO2003059974A2

The present invention is directed to a single stage free radical precipitation polymerization process for producing a copolymer involving admixing a solvent, a free-radical-forming agent, (meth) acrylic acid, and at least one monomer selected from the group consisting of styrene, vinyl acetate, methylmethacrylate, butyl acrylate, methyl acrylate, acrylonitrile, and isopropylacrylamide; initiating a free-radical precipitation polymerization to form a plurality of polymer radicals; precipitating a polymer from said polymer radicals; maintaining the admixture of reactants at a temperature above the lower critical solution temperature of said admixture; and controlling the temperature of said a mixture to control the rate of propagation of the polymer. The process is useful for producing random copolymers of vinyl acetate or styrene with more than 4 percent and up to greater than 20 percent by weight of (meth) acrylic acid.

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05-12-2010 дата публикации

Gluten-free bakery products

Номер: CA2706139A1
Принадлежит: Brunob II BV

This invention pertains to a gluten-free bakery product which comprises a flour/starch component comprising a heat moisture treated flour. Such bakery products more closely mimic the conventional, wheat flour containing products than other gluten--free products.

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11-11-2009 дата публикации

Free radical retrograde precipitation polymer dispersions

Номер: EP1463764B1
Принадлежит: Akzo Nobel NV

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26-11-2019 дата публикации

Thermally inhibited flours for improved retort efficiency

Номер: CA2847506C
Принадлежит: Corn Products Development Inc USA

The application relates to a process comprising retorting a food product comprising thermally inhibited flour for a time from about 15 minutes to about 80 minutes to achieve a Fo value of at least 10.

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16-12-2007 дата публикации

Activatable compositions

Номер: TW200745303A
Принадлежит: Nat Starch Chem Invest

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01-02-2007 дата публикации

Activatable compositions

Номер: AU2006202995A1
Принадлежит: Henkel AG and Co KGaA

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25-11-2014 дата публикации

Farinhas termicamente inibidas para eficiência de autoclavagem aperfeiçoada

Номер: BR102014007017A2
Принадлежит: Corn Products Dev Inc

FARINHAS TERMICAMENTE INIBIDAS PARA EFICIÊNCIA DE AUTOCLAVAGEM APERFEIÇOADA O presente documento se refere a um processo compreendendo autoclavagem de um produto alimentício consistindo em farinha termicamente inibida por um período de tempo de cerca de 15 r:tinutos a cerca de 80 minutos para obter um valor E'0 de pelo menos 10.

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10-11-2020 дата публикации

processo para fabricar produtos alimentícios autoclavados usando farinhas termicamente inibidas para eficiência de autoclavagem aperfeiçoada

Номер: BR102014007017B1
Принадлежит: Corn Products Development, Inc

FARINHAS TERMICAMENTE INIBIDAS PARA EFICIÊNCIA DE AUTOCLAVAGEM APERFEIÇOADA O presente documento se refere a um processo compreendendo autoclavagem de um produto alimentício consistindo em farinha termicamente inibida por um período de tempo de cerca de 15 minutos a cerca de 80 minutos para obter um valor F0 de pelo menos 10.

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01-08-2017 дата публикации

Thermally inhibited flours for improved retort efficiency

Номер: US09717269B2
Принадлежит: Corn Products Development Inc USA

The application relates to a process comprising retorting a food product comprising thermally inhibited flour for a time from about 15 minutes to about 80 minutes to achieve a F 0 value of at least 10.

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