$\require{mediawiki-texvc}$

연합인증

연합인증 가입 기관의 연구자들은 소속기관의 인증정보(ID와 암호)를 이용해 다른 대학, 연구기관, 서비스 공급자의 다양한 온라인 자원과 연구 데이터를 이용할 수 있습니다.

이는 여행자가 자국에서 발행 받은 여권으로 세계 각국을 자유롭게 여행할 수 있는 것과 같습니다.

연합인증으로 이용이 가능한 서비스는 NTIS, DataON, Edison, Kafe, Webinar 등이 있습니다.

한번의 인증절차만으로 연합인증 가입 서비스에 추가 로그인 없이 이용이 가능합니다.

다만, 연합인증을 위해서는 최초 1회만 인증 절차가 필요합니다. (회원이 아닐 경우 회원 가입이 필요합니다.)

연합인증 절차는 다음과 같습니다.

최초이용시에는
ScienceON에 로그인 → 연합인증 서비스 접속 → 로그인 (본인 확인 또는 회원가입) → 서비스 이용

그 이후에는
ScienceON 로그인 → 연합인증 서비스 접속 → 서비스 이용

연합인증을 활용하시면 KISTI가 제공하는 다양한 서비스를 편리하게 이용하실 수 있습니다.

Calcium-enriched baked good production and method of making 원문보기

IPC분류정보
국가/구분 United States(US) Patent 등록
국제특허분류(IPC7판)
  • A23L-001/035
  • A23L-001/304
출원번호 US-0350084 (1994-11-29)
발명자 / 주소
  • Zimmerman Ellen L. (Morristown NJ) Carey Julia M. (Madison NJ) Slade Louise (Morris Plains NJ) Levine Harry (Morris Plains NJ)
출원인 / 주소
  • Nabisco, Inc. (Parsippany NJ 02)
인용정보 피인용 횟수 : 72  인용 특허 : 0

초록 ▼

The calcium content of crackers and other baked goods is substantially increased without adversely affecting texture by the use of an emulsifier composition to reduce hardness and dry mouthfeel caused by increased levels of calcium. Exemplary amounts of the emulsifier composition for achieving tende

대표청구항 ▼

A dough for producing a calcium enriched baked good which provides at least about 10% of the 1000 mg U.S. R.D.A. of calcium per 15 gram serving, the dough comprising flour, water, from about 3% by weight to about 30% by weight of a calcium component for providing at least about 10% of the U.S. R.D.A

이 특허를 인용한 특허 (72)

  1. Zeller, Bary Lyn; Dinwoodie, Robert Charles; Akashe, Ahmad; Baldwin, Cheryl Jean, Amorphous water-soluble calcium citrate salts and method of making and using same.
    상세보기
  2. Kilibwa Margaret, Betaine and bakery products.
    상세보기
  3. Jacobson Mark Randolph ; Reddy Sekhar ; Sher Alexander ; Vadehra Dharam Vir ; Wedral Elaine Regina, Calcium complexes for fortification of foods.
    상세보기
  4. Jacobson Mark Randolph ; Reddy Sekhar ; Sher Alexander ; Vadehra Dharam Vir ; Wedral Elaine Regina, Calcium complexes for fortification of foods and process of making.
    상세보기
  5. Dibble,James W.; Lang,Kevin W.; Murphy,Gregory B., Calcium fortification of bread dough.
    상세보기
  6. Diddle,James W.; Lang,Kevin W.; Murphy,Gregory B., Calcium fortification of bread dough.
    상세보기
  7. Lang, Kevin W.; Dibble, James W.; Murphy, Gregory B., Calcium fortification of bread dough.
    상세보기
  8. Lang, Kevin W.; Dibble, James W.; Murphy, Gregory B., Calcium fortification of bread dough.
    상세보기
  9. Lang, Kevin W.; Dibble, James W.; Murphy, Gregory B., Calcium fortification of bread dough.
    상세보기
  10. Brafford Kristeen ; Mehnert David Webb, Calcium fortification of cheese.
    상세보기
  11. Walter, Mary A.; Davis, Nick N., Calcium-enriched food product.
    상세보기
  12. Walter, Mary A.; Davis, Nick N., Calcium-enriched food product.
    상세보기
  13. Walter, Mary A.; Davis, Nick N., Calcium-enriched food product.
    상세보기
  14. Lanner David Arthur ; Hsieh Yen-Ping Chin ; Weber Michael ; Wehner Pamela Susan ; Anderson Barbara Ann ; Villagran Maria Dolores Martinez-Serna, Coated low-fat and fat-free snack food products and method to prepare the same.
    상세보기
  15. Ballman, Darryl J.; Creedon, Sean W.; Geoffrion, James W.; Hede, Thomas D.; Langenfeld, Mathew F.; Trautz, Jonathan E., Cooked cereal dough products fortified with calcium and method of preparation.
    상세보기
  16. Maria Dolores Martines-Serna Villagran ; Francisco Valentino Villagran ; David Arthur Lanner ; Yen-Ping Chin Hsieh, Dough compositions used to prepare reduced and low-calorie snacks.
    상세보기
  17. van Lengerich Bernhard H., Embedding and encapsulation of controlled release particles.
    상세보기
  18. van Lengerich, Bernhard H., Embedding and encapsulation of sensitive components into a matrix to obtain discrete controlled release particles.
    상세보기
  19. van Lengerich, Bernhard H., Encapsulation of components into edible products.
    상세보기
  20. Van Lengerich, Bernhard H.; Walther, Goeran; Van Auken, Benjamin, Encapsulation of readily oxidizable components.
    상세보기
  21. Van Lengerich, Bernhard H.; Walther, Goeran; Van Auken, Benjamin, Encapsulation of readily oxidizable components.
    상세보기
  22. van Lengerich, Bernhard H.; Walther, Goeran; Auken, Benjamin van, Encapsulation of readily oxidizable components.
    상세보기
  23. Bernhard H. van Lengerich, Encapsulation of sensitive components into a matrix to obtain discrete shelf-stable particles.
    상세보기
  24. Van Lengerich,Bernhard H.; Leung,Lily; Robie,Steven C.; Kang,Young; Lakkis,Jamileh; Jarl,Thomas M., Encapsulation of sensitive components using pre-emulsification.
    상세보기
  25. van Lengerich, Bernhard H., Encapsulation of sensitive liquid components into a matrix to obtain discrete shelf-stable particles.
    상세보기
  26. van Lengerich,Bernhard H., Encapsulation of sensitive liquid components into a matrix to obtain discrete shelf-stable particles.
    상세보기
  27. Brown, Peter Harris; Finley, John Westcott, Enzymatic improvement of pasta processing.
    상세보기
  28. Villagran, Maria Dolores Martinez-Serna; Li, Jianjun; Yang, David Kee; Chang, David Shang-Jie; Evans, Joel Franklin, Fabricated potato chips.
    상세보기
  29. Ballman,Darryl J.; Creedon,Sean W.; Geoffrion,James W.; Hede,Thomas D.; Langenfeld,Mathew F.; Trautz,Jonathan E., Food products fortified with calcium and method of preparation.
    상세보기
  30. Clark Douglas ; Gillis Elizabeth ; Gobble Harold ; Francisco Neal ; Kincaid James, Fortified edible compositions and process of making.
    상세보기
  31. Lanner David Arthur ; Chang David Shang-Jie ; Hsieh Yen-Ping Chin, Fried snack.
    상세보기
  32. Orosa Mario Escobar ; Lanner David Arthur ; Hsieh Yen-Ping Chin ; Chang David Shang-Jie, Fried snack dough composition and method of preparing a fried snack product.
    상세보기
  33. Orosa Mario Escobar ; Lanner David Arthur ; Hsieh Yen-Ping Chin ; Chang David Shang-Jie, Fried snack, fried snack dough and process for making the same.
    상세보기
  34. Anderson, Keith Steve; Boudreaux, Eric Richard; Emerson, David Brian; Frazier, Phillip Stuart; Sims Pratt, Glenn, Method and system for the direct injection of asparaginase into a food process.
    상세보기
  35. Elder, Vincent Allen; Koh, Christopher J.; Henson, James Keith, Method for increasing asparaginase activity in a solution.
    상세보기
  36. Bhaskar, Ajay Rajeshwar; Topor, Michael Grant, Method for making a low-acrylamide content snack with desired organoleptical properties.
    상세보기
  37. Hellaby, Elodie; Thiaudiere, Jean-Luc, Method for making decontaminated bakery products, decontaminated bakery products, and device for implementing said method.
    상세보기
  38. Martinez-Serna Villagran, Maria Dolores; Achanta, Srinivas; Boyle, Eileen Marie; Li, Jianjun; Patton, Donald Ray, Method for preparing dehydrated food products.
    상세보기
  39. Villagran, Maria Dolores Martinez-Serna; Wooten, Joan Carol; Boyle, Eileen Marie; Li, Jianjun; Patton, Donald Ray; Achanta, Srinivas, Method for preparing dehydrated potato products.
    상세보기
  40. Martinez-Serna Villagren, Maria Dolores; Wooten, Joan Carol; Boyle, Eileen Marie; Li, Jianjun; Patton, Donald Ray; Achanta, Srinivas, Method for preparing dehydrated starch containing food products.
    상세보기
  41. Villagran, Maria Dolores Martinez-Serna; Wooten, Joan Carol; Li, Jianjun; Patton, Donald Ray; Boyle, Eileen Marie, Method for preparing dehydrated starch products.
    상세보기
  42. Bourg, Jr., Wilfred Marcellien; Michel, Enrique, Method for real time detection of defects in a food product.
    상세보기
  43. Bourg, Jr., Wilfred Marcellien, Method for real time measurement of acrylamide in a food product.
    상세보기
  44. Barry, David Lawrence; Burnham, Colin Jeffrey; Desai, Pravin Maganlal; Joseph, Ponnattu Kurian; Leung, Henry Kin-Hang; Masson, John Richard; Rao, V. N. Mohan; Saunders, Robert William; Stalder, James William; Topor, Michael Grant, Method for reducing acrylamide formation in thermally processed foods.
    상세보기
  45. Barry, David Lawrence; Burnham, Colin Jeffrey; Desai, Pravin Maganlal; Joseph, Ponnattu Kurian; Leung, Henry Kin-Hang; Masson, John Richard; Rao, V. N. Mohan; Saunders, Robert William; Stalder, James William; Topor, Michael Grant, Method for reducing acrylamide formation in thermally processed foods.
    상세보기
  46. Barry, David Lawrence; Burnham, Colin Jeffrey; Desai, Pravin Maganlal; Joseph, Ponnattu Kurian; Leung, Henry Kin-Hang; Masson, John Richard; Rao, V. N. Mohan; Saunders, Robert William; Stalder, James William; Topor, Michael Grant, Method for reducing acrylamide formation in thermally processed foods.
    상세보기
  47. Barry, David Lawrence; Burnham, Colin Jeffrey; Desai, Pravin Maganlal; Joseph, Ponnattu Kurian; Leung, Henry Kin-Hang; Masson, John Richard; Rao, V. N. Mohan; Saunders, Robert William; Stalder, James William; Topor, Michael Grant, Method for reducing acrylamide formation in thermally processed foods.
    상세보기
  48. Barry, David Lawrence; Burnham, Colin Jeffrey; Desai, Pravin Maganlal; Joseph, Ponnattu Kurian; Leung, Henry Kin-Hang; Masson, John Richard; Rao, V.N. Mohan; Saunders, Robert William; Stalder, James William; Topor, Michael Grant, Method for reducing acrylamide formation in thermally processed foods.
    상세보기
  49. Barry,David Lawrence; Burnham,Colin Jeffrey; Desai,Pravin Maganlal; Joseph,Ponnattu Kurian; Leung,Henry Kin Hang; Masson,John Richard; Mohan Rao,V. N.; Saunders,Robert William; Stalder,James William; Topor,Michael Grant, Method for reducing acrylamide formation in thermally processed foods.
    상세보기
  50. Cantley, Catherine Sarah; Desai, Pravin Maganlal; Michel, Enrique; Rao, V. N. Mohan; Vindiola, George, Method for reducing acrylamide formation in thermally processed foods.
    상세보기
  51. Elder,Vincent Allen; Fulcher,John Gregory; Leung,Henry Kin Hang, Method for reducing acrylamide formation in thermally processed foods.
    상세보기
  52. Boudreaux, Eric; Desai, Pravin Maganlal; Elder, Vincent Allen; Fulcher, John Gregory; Joseph, Ponnattu Kurian; Li, Wu; Rao, V.N. Mohan; Topor, Michael Grant; Vogel, Gerald, Method for reducing asparagine in food products.
    상세보기
  53. David Arthur Lanner ; Gerald C. McDonald ; Yen-Ping Chin Hsieh ; Michael Weber ; Pamela Susan Wehner ; Barbara Ann Anderson ; Maria Dolores Martinez-Serna Villagran ; Kenneth Bryan Williams ;, Method of preparing coated low-fat and fat free-snack food.
    상세보기
  54. Barry, David Lawrence; Burnham, Colin Jeffrey; Desai, Pravin Maganlal; Joseph, Ponnattu Kurian; Leung, Henry Kin-Hang; Masson, John Richard; Rao, V. N. Mohan; Saunders, Robert William; Stalder, James William; Topor, Michael Grant, Methods for reducing acrylamide formation in thermally processed foods.
    상세보기
  55. Baldwin, Cheryl; Akashe, Ahmad; Zeller, Bary Lyn; Marquez-Sanchez, Manuel; Koka, Rathna, Mineral complexes of lactobionic acid and method of using for mineral fortification of food products.
    상세보기
  56. Nanbu Hironobu,JPX ; Nakata Katsuyasu,JPX ; Sakaguchi Noboru,JPX ; Yamazaki Yoshifumi,JPX, Mineral composition.
    상세보기
  57. Maldonado Alfonso, Mineral-enhanced bakery products.
    상세보기
  58. Evenson, Keith A.; Borek, James R.; Froseth, Barrie R.; Green, Daniel L.; Lakkis, Jamileh; Van Lengerich, Bernhard, Nutrient clusters for food products and methods of preparation.
    상세보기
  59. Evenson, Keith A.; Borek, James R.; Froseth, Barrie R.; Green, Daniel R.; Lakkis, Jamileh; Van Lengerich, Bernhard H., Nutrient clusters for food products and methods of preparation.
    상세보기
  60. Steven J. Leusner ; Jamileh Lakkis ; Bernhard H. van Lengerich ; Thomas Jarl, Oligosaccharide encapsulated mineral and vitamin ingredients.
    상세보기
  61. Villagran, Maria Dolores Martinez-Serna, Potato dough.
    상세보기
  62. Villagran, Maria Dolores Martinez-Serna; Boyle, Eileen Marie; Li, Jianjun; Stojanovic, Marko; Yang, David Kee; Patton, Donald Ray; Soini, Helena Aino, Potato flakes.
    상세보기
  63. Gisaw, Yonas; Asquith, Thomas Northrup; Lai, Oiki Sylvia; Villagran, Maria Dolores; Cole, Brandi R., Potato-based fabricated snacks made from continuously sheeted doughs and methods for controlling the texture and organoleptical properties thereof.
    상세보기
  64. Lanner David Arthur ; Chang David Shang-Jie ; Hsieh Yen-Ping Chin, Process for making a fried snack product.
    상세보기
  65. Bernhard H. van Lengerich ; Jamileh Lakkis, Production of oil encapsulated minerals and vitamins in a glassy matrix.
    상세보기
  66. Narayanaswamy Venkatachalam ; Daravingas George V., Refrigerated and shelf-stable bakery dough products.
    상세보기
  67. Narayanaswamy Venkatachalam ; Metzger Lloyd E ; Langler James E ; Tobelmann David W, Shelf stable batter article and method of preparation.
    상세보기
  68. Narayanaswamy Venkatachalam ; Metzger Lloyd E. ; Langler James E. ; Tobelmann David W. ; Kreisman Linda R., Shelf stable batter article and method of preparation.
    상세보기
  69. Narayanaswamy Venkatachalam ; Kreisman Linda R ; Langler James E ; Tobelmann David W, Shelf stable brownie batter article and method of preparation.
    상세보기
  70. Narayanaswamy Venkatachalam ; Kreisman Linda R. ; Langler James E. ; Tobelmann David W., Shelf stable brownie batter article and method of preparation.
    상세보기
  71. Shuji Akimoto JP; Hajime Hamada JP; Iwao Hachiya JP, Starch-base puffed snack foods and process for producing the same.
    상세보기
  72. Alfonso Maldonado, Wheat flour for mineral-enhanced bakery products.
    상세보기

관련 콘텐츠

섹션별 컨텐츠 바로가기

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

AI-Helper 아이콘
AI-Helper
안녕하세요, AI-Helper입니다. 좌측 "선택된 텍스트"에서 텍스트를 선택하여 요약, 번역, 용어설명을 실행하세요.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.

선택된 텍스트

맨위로