| 发明名称 |
METHOD AND SYSTEM FOR MULTI-STAGE STABILIZATION OF WHOLE GRAIN FLOUR |
| 摘要 |
The present invention relates a method and a system for a multi-stage treatment of whole grain flour to reduce enzyme activity, and more specifically, for the rapid treatment of whole grain flour to reduce the lipase enzyme activity for increasing shelf-life using microwave energy for at least one of the stages. |
| 申请公布号 |
EP2693897(B1) |
申请公布日期 |
2016.11.16 |
| 申请号 |
EP20110862799 |
申请日期 |
2011.04.01 |
| 申请人 |
INTERCONTINENTAL GREAT BRANDS LLC |
发明人 |
SUN, FENG;DAI, YULIANG;JIN, YONJUN;GU, MANHU |
| 分类号 |
A23L33/00;B02B1/06;A23L7/10;A23L7/152 |
主分类号 |
A23L33/00 |
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