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Method For Extracting Pea Proteins - EP3071045

The patent EP3071045 was granted to Cosucra Groupe Warcoing on Apr 1, 2020. The application was originally filed on Nov 18, 2014 under application number EP14809775A. The patent is currently recorded with a legal status of "Granted And Under Opposition".

EP3071045

COSUCRA GROUPE WARCOING
Application Number
EP14809775A
Filing Date
Nov 18, 2014
Status
Granted And Under Opposition
Feb 28, 2020
Grant Date
Apr 1, 2020
External Links
Slate, Register, Google Patents

Patent Summary

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Patent Family

Patent Oppositions (2)

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CARGILLJan 11, 2021FORRESTERSADMISSIBLE
ROQUETTE FRERESDec 28, 2020PLASSERAUDADMISSIBLE

Patent Citations (11) New

Patent citations refer to prior patents cited during different phases such as opposition or international search.

Citation PhasePublication NumberPublication Link
INTERNATIONAL-SEARCH-REPORTFR2889416
INTERNATIONAL-SEARCH-REPORTFR2889417
OPPOSITIONFR2196754
OPPOSITIONGB1569339
OPPOSITIONUS4060203
OPPOSITIONUS4766204
OPPOSITIONWO2010022702
OPPOSITIONWO2011137524
OPPOSITIONWO2014008578
OPPOSITIONWO2014068226
OPPOSITIONWO2014138875

Non-Patent Literature (NPL) Citations (18) New

NPL citations refer to non-patent references such as research papers, articles, or other publications cited during examination or opposition phases.

Citation PhaseReference TextLink
INTERNATIONAL-SEARCH-REPORT- CAMACHO L ET AL, "Mejoramieto nutricional de legumbres de consumo habitual fermentado por cultivos del grano Lactobacilus", ALIMENTOS, SANTIAGO, CL, (19910101), vol. 16, ISSN 0716-0968, pages 5 - 11, XP009177313 [X] 14-18 * abstract * * Proceso de preparación y fermentación; page 6 - page 7 * [Y] 11,12-
INTERNATIONAL-SEARCH-REPORT- "CHAPTER 4: Fermentation of Grain Legumes, Seeds and Nuts in Latin America and the Caribbean ED - Deshpande; S S", FERMENTED GRAIN LEGUMES, SEEDS AND NUTS: A GLOBAL PERSPECTIVE (BOOK SERIES: FAO AGRICULTURAL SERVICES BULLETIN), FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS, IT, (20000101), vol. 142, ISBN 92-5-104444-9, pages 99 - 105,107, XP009177319 [X] 14-18 * page 102, line 11 - line 23 * [Y] 11,12-
INTERNATIONAL-SEARCH-REPORT- KHATTAB R Y ET AL, "Nutritional quality of legume seeds as affected by some physical treatments, Part 1: Protein quality evaluation", LWT- FOOD SCIENCE AND TECHNOLOGY, ACADEMIC PRESS, UNITED KINGDOM, vol. 42, no. 6, doi:10.1016/J.LWT.2009.02.008, ISSN 0023-6438, (20090701), pages 1107 - 1112, (20090214), XP026040578 [A] 1-18 * abstract * * 4. Conclusion; page 1112 *
INTERNATIONAL-SEARCH-REPORT- SCHINDLER SABRINA ET AL, "Improvement of the Aroma of Pea (Pisum sativum) Protein Extracts by Lactic Acid Fermentation", FOOD BIOTECHNOLOGY, DEKKER, NEW YORK, NY, USA, (20120101), vol. 26, no. 1, doi:10.1080/08905436.2011.645939, ISSN 0890-5436, pages 58 - 74, XP009177299 [X] 14-18 * abstract * * Process Description; page 60 * [Y] 11,12
OPPOSITION- AACC, "International Method 46-23.01", Nitrogen Solubility Index, (19991103), pages 1 - 2, XP055898841-
OPPOSITION- Anonymous, "Rapport d'analyse du nutralys Pea CA85 EXP", Roquette, (20131001), pages 1 - 2, XP055965854-
OPPOSITION- Anonymous, "Rapport d'essais", Roquette, (19000101), pages 1 - 3, XP055965860-
OPPOSITION- Anonymous, "Slurry", The american heritage dictionary, (20000101), pages 640 - 640, XP055965865-
OPPOSITION- AOCS, "Official Method Ba 11-65", Nitrogen Solubility Index (NSI), (20170101), XP055898824-
OPPOSITION- OWUSU-ANSAH et al., "Pea proteins: a review of chemistry, technology of production, and Utilization", Food Reviews International, (19910000), vol. 7, no. 1, pages 103 - 134, XP055296566-
OPPOSITION- Shaojun Tian, "The Isolation, Modification and Evaluation of Field Pea Proteins and Their Applications in Foods", Thesis Victoria University of Technology, (19981201), pages 1 - 278, XP055898846-
OPPOSITION- Uken Sukaeni Sanusi Soetrisno, "Characterization of Yellow Pea (Pisum sativum L. Miranda) Proteins and the Proteinate Functional Properties", Thesis Oregon State University, (19910912), pages 1 - 108, XP055898831-
OPPOSITION- Werner Kuppers, "The Reference Protein Determination Methods Kjeldahl and Dumas in Comparison - which method is the better choice for the analytical scope in my lab?"-
OPPOSITION- TAHERIAN et al., "Comparative study of functional properties of commercial and membrane processed yellow pea protein isolates", Food Research International, (20110000), vol. 44, doi:10.1016/j.foodres.2011.01.030, pages 2505 - 2514, XP028270959
OPPOSITION- Soetrisno Uken S. S., Holmes Zoeann., "Functional properties of acid and salt extracted proteins of yellow peas (Pisum sativum L. Miranda)", Journal of Agricultural and Food Chemistry, US , (19920601), vol. 40, no. 6, doi:10.1021/jf00018a012, ISSN 0021-8561, pages 975 - 980, XP055898837
OPPOSITION- THOMPSON et al., "Preparation and evaluation of mung bean protein isolates", JOURNAL OF FOOD SCIENCE, (19770000), vol. 42, doi:10.1111/j.1365-2621.1977.tb01252.x, XP055475056
OPPOSITION- A. K. Sumner, M. A. Nielsen, C. G. Youngs, "Production and Evaluation of Pea Protein Isolate", Journal of Food Science, Wiley-Blackwell Publishing, Inc, US, US , (19810301), vol. 46, no. 2, doi:10.1111/j.1365-2621.1981.tb04862.x, ISSN 0022-1147, pages 364 - 366, XP055492792
OPPOSITION- SUMNER et al., "Production and Evaluation of Pea Protein Isolate", Journal of Food Science, (19810000), vol. 46, doi:10.1111/j.1365-2621.1981.tb04862.x, page 364, XP055492792

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