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1. (WO2015114501) PROCESS FOR THE PRODUCTION OF AN EDIBLE PASTA FROM DURUM WHEAT HAVING A HIGH NUTRITIONAL POTENTIAL AND EDIBLE PAST FROM DURUM WHEAT HAVING A HIGH NUTRITIONAL POTENTIAL
Latest bibliographic data on file with the International Bureau   

Pub. No.: WO/2015/114501 International Application No.: PCT/IB2015/050564
Publication Date: 06.08.2015 International Filing Date: 26.01.2015
IPC:
A23L 1/10 (2006.01) ,A23L 1/16 (2006.01) ,B02B 1/00 (2006.01) ,B02C 9/00 (2006.01)
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1
Foods or foodstuffs; Their preparation or treatment
10
containing cereal-derived products
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1
Foods or foodstuffs; Their preparation or treatment
10
containing cereal-derived products
16
Types of pasta, e.g. macaroni, noodles
B PERFORMING OPERATIONS; TRANSPORTING
02
CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
B
PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
1
Preparing grain for milling or like processes
B PERFORMING OPERATIONS; TRANSPORTING
02
CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
C
CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
9
Other milling methods or mills specially adapted for grain
Applicants:
CONSIGLIO PER LA RICERCA IN AGRICOLTURA E L'ANALISI DELL'ECONOMIA AGRARIA [IT/IT]; Via Nazionale, 82 I-ROMA 00184, IT
Inventors:
SGRULLETTA, Daniela; IT
CAMMERATA, Alessandro; IT
BELLATO, Silvia; IT
CICCORITTI, Roberto; IT
DEL FRATE, Viviana; IT
TERRACCIANO, Giovanna; IT
MORTARO, Roberto; IT
GOSPARINI, Ester; IT
ARCANGELI, Alessandra; IT
Agent:
ROBBA, Pierpaolo; IT
Priority Data:
TO2014A00006128.01.2014IT
Title (EN) PROCESS FOR THE PRODUCTION OF AN EDIBLE PASTA FROM DURUM WHEAT HAVING A HIGH NUTRITIONAL POTENTIAL AND EDIBLE PAST FROM DURUM WHEAT HAVING A HIGH NUTRITIONAL POTENTIAL
(FR) PROCÉDÉ DE PRODUCTION DE PÂTES ALIMENTAIRES DE BLÉ DUR PRÉSENTANT UN POTENTIEL NUTRITIF ÉLEVÉ ET PÂTES ALIMENTAIRES DE BLÉ DUR PRÉSENTANT UN POTENTIEL NUTRITIF ÉLEVÉ
Abstract:
(EN) The present invention refers to a process for the production of an edible pasta from durum wheat having a high nutritional potential as well as to an edible pasta from durum wheat having a high nutritional potential, which according to the invention retains functional nutrients - particularly arabinoxylans and alkylresorcinols - within their natural matrix, thus amplifying their availability to the consumer: an edible pasta is thus obtained which can be provided with novel compositional aspects for unusual nutrients, which confer to said pasta a nutritional potential qualitatively higher than that of conventional edible pasta obtained solely from durum wheat flour. The present invention further refers to an edible pasta from durum wheat with a high nutritional potential particularly rich of compounds having a high nutritional potential and, particularly, of arabinoxylans and alkylresorcinols.
(FR) La présente invention se rapporte à un procédé de production de pâtes alimentaires de blé dur présentant un potentiel nutritif élevé, ainsi qu'à des pâtes alimentaires de blé dur présentant un potentiel nutritif élevé qui, selon l'invention, conservent des substances nutritives fonctionnelles -en particulier des arabinoxylanes et des alkylrésorcinols- au sein de leur matrice naturelle, ce qui augmente leur disponibilité pour le consommateur. On obtient ainsi des pâtes alimentaires qui peuvent être dotées de nouveaux aspects de composition en rapport avec des substances nutritives inhabituelles, qui confèrent à ces pâtes un potentiel nutritif supérieur, du point de vue qualitatif, à celui de pâtes alimentaires classiques obtenues uniquement à partir de farine de blé dur. La présente invention concerne en outre des pâtes alimentaires de blé dur présentant un potentiel nutritif élevé, en particulier possédant une forte teneur en composés présentant un potentiel nutritif élevé et, en particulier, en arabinoxylanes et en alkylrésorcinols.
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Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KN, KP, KR, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (EPO) (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG)
Publication Language: English (EN)
Filing Language: Italian (IT)