AR065046A1 - Un metodo para reducir la formacion de acrilamida en comestibles procesados termicamente - Google Patents
Un metodo para reducir la formacion de acrilamida en comestibles procesados termicamenteInfo
- Publication number
- AR065046A1 AR065046A1 ARP080100324A ARP080100324A AR065046A1 AR 065046 A1 AR065046 A1 AR 065046A1 AR P080100324 A ARP080100324 A AR P080100324A AR P080100324 A ARP080100324 A AR P080100324A AR 065046 A1 AR065046 A1 AR 065046A1
- Authority
- AR
- Argentina
- Prior art keywords
- reduce
- food product
- acrilamide
- edibles
- formation
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- General Preparation And Processing Of Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Un proceso para reducir la cantidad de acrilamida en alimentos procesados térmicamente. En un aspecto, el método comprende: proveer un producto alimenticio deshidratado, que tiene asparagina; rehidratar el producto alimenticio en una solucion; y procesar térmicamente el producto alimenticio. En un aspecto, el método comprende proveer un producto alimenticio deshidratado que tiene asparagina y rehidratar el producto alimenticio en una solucion que tiene un agente reductor de acrilamida.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US11/627,748 US20070141226A1 (en) | 2002-09-19 | 2007-01-26 | Method for Reducing Acrylamide Formation in Thermally Processed Foods |
Publications (1)
Publication Number | Publication Date |
---|---|
AR065046A1 true AR065046A1 (es) | 2009-05-13 |
Family
ID=38173890
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ARP080100324A AR065046A1 (es) | 2007-01-26 | 2008-01-28 | Un metodo para reducir la formacion de acrilamida en comestibles procesados termicamente |
Country Status (16)
Country | Link |
---|---|
US (1) | US20070141226A1 (es) |
EP (1) | EP2124623A1 (es) |
JP (1) | JP2010525791A (es) |
KR (1) | KR20090117750A (es) |
CN (1) | CN101677599A (es) |
AR (1) | AR065046A1 (es) |
AU (1) | AU2008208046A1 (es) |
BR (1) | BRPI0806438A2 (es) |
CA (1) | CA2675516A1 (es) |
CL (1) | CL2008000216A1 (es) |
EG (1) | EG25465A (es) |
MX (1) | MX2009007953A (es) |
RU (1) | RU2415605C1 (es) |
TW (1) | TWI347833B (es) |
WO (1) | WO2008091822A1 (es) |
ZA (1) | ZA200904985B (es) |
Families Citing this family (18)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7811618B2 (en) | 2002-09-19 | 2010-10-12 | Frito-Lay North America, Inc. | Method for reducing asparagine in food products |
US7393550B2 (en) | 2003-02-21 | 2008-07-01 | Frito-Lay North America, Inv. | Method for reducing acrylamide formation in thermally processed foods |
US8110240B2 (en) | 2003-02-21 | 2012-02-07 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
US9615601B2 (en) | 2005-10-04 | 2017-04-11 | Jimmyash Llc | Process for the controlled introduction of oil into food products |
NZ571743A (en) * | 2006-03-21 | 2012-01-12 | Mccain Foods Ltd | Compositions and methods for surface modification of root vegetable products |
US8486684B2 (en) | 2007-08-13 | 2013-07-16 | Frito-Lay North America, Inc. | Method for increasing asparaginase activity in a solution |
US20110104345A1 (en) * | 2007-11-20 | 2011-05-05 | Frito-Lay North America, Inc. | Method of reducing acrylamide by treating a food ingredient |
US8284248B2 (en) | 2009-08-25 | 2012-10-09 | Frito-Lay North America, Inc. | Method for real time detection of defects in a food product |
US8158175B2 (en) | 2008-08-28 | 2012-04-17 | Frito-Lay North America, Inc. | Method for real time measurement of acrylamide in a food product |
US9095145B2 (en) | 2008-09-05 | 2015-08-04 | Frito-Lay North America, Inc. | Method and system for the direct injection of asparaginase into a food process |
US9215886B2 (en) * | 2008-12-05 | 2015-12-22 | Frito-Lay North America, Inc. | Method for making a low-acrylamide content snack with desired organoleptical properties |
US20100255167A1 (en) * | 2009-04-07 | 2010-10-07 | Frito-Lay North America, Inc. | Method for Reducing Acrylamide in Food Products |
ES2376117B1 (es) * | 2009-07-28 | 2013-02-14 | Leng-D'or, S.A. | Procedimiento para reducir la formación de acrilamida en alimentos obtenidos a partir de pellets vegetales. |
CN104705766B (zh) * | 2010-06-12 | 2018-04-24 | 百事印度股份有限公司 | 封闭式混合动态食品脱水系统 |
WO2012158320A1 (en) | 2011-05-13 | 2012-11-22 | Baker Hughes Incorporated | Method of using asparaginase as a polyacrylamide enzyme breaker |
ITMO20110164A1 (it) * | 2011-07-01 | 2013-01-02 | Illycaffe Spa | Metodo per ridurre il contenuto di acrilammide in un caffè tostato |
WO2017024069A1 (en) * | 2015-08-03 | 2017-02-09 | Jimmyash Llc | Process for the controlled introduction of oil into food products |
WO2017056096A1 (en) * | 2015-10-01 | 2017-04-06 | G. Nofar Food Agencies Ltd | Dried fries |
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-
2007
- 2007-01-26 US US11/627,748 patent/US20070141226A1/en not_active Abandoned
-
2008
- 2008-01-21 MX MX2009007953A patent/MX2009007953A/es unknown
- 2008-01-21 AU AU2008208046A patent/AU2008208046A1/en not_active Abandoned
- 2008-01-21 RU RU2009131996/13A patent/RU2415605C1/ru not_active IP Right Cessation
- 2008-01-21 WO PCT/US2008/051579 patent/WO2008091822A1/en active Application Filing
- 2008-01-21 JP JP2009547370A patent/JP2010525791A/ja not_active Withdrawn
- 2008-01-21 BR BRPI0806438-5A patent/BRPI0806438A2/pt not_active IP Right Cessation
- 2008-01-21 EP EP08727991A patent/EP2124623A1/en not_active Withdrawn
- 2008-01-21 KR KR1020097017732A patent/KR20090117750A/ko not_active Application Discontinuation
- 2008-01-21 CN CN200880003038A patent/CN101677599A/zh active Pending
- 2008-01-21 CA CA002675516A patent/CA2675516A1/en not_active Abandoned
- 2008-01-24 TW TW097102629A patent/TWI347833B/zh not_active IP Right Cessation
- 2008-01-25 CL CL200800216A patent/CL2008000216A1/es unknown
- 2008-01-28 AR ARP080100324A patent/AR065046A1/es active IP Right Grant
-
2009
- 2009-07-16 ZA ZA200904985A patent/ZA200904985B/xx unknown
- 2009-07-21 EG EG2009071114A patent/EG25465A/xx active
Also Published As
Publication number | Publication date |
---|---|
MX2009007953A (es) | 2009-08-07 |
US20070141226A1 (en) | 2007-06-21 |
KR20090117750A (ko) | 2009-11-12 |
AU2008208046A1 (en) | 2008-07-31 |
CL2008000216A1 (es) | 2008-08-29 |
ZA200904985B (en) | 2010-07-28 |
RU2415605C1 (ru) | 2011-04-10 |
BRPI0806438A2 (pt) | 2011-09-06 |
CN101677599A (zh) | 2010-03-24 |
JP2010525791A (ja) | 2010-07-29 |
EP2124623A1 (en) | 2009-12-02 |
EG25465A (en) | 2012-01-10 |
TWI347833B (en) | 2011-09-01 |
CA2675516A1 (en) | 2008-07-31 |
WO2008091822A1 (en) | 2008-07-31 |
TW200831008A (en) | 2008-08-01 |
RU2009131996A (ru) | 2011-03-10 |
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