BRPI0408034A - método para a redução da formação de acrilamida em alimentos processados termicamente, alimentos processados termicamente, produto alimentìcio fabricado, método de preparo de petiscos de batata e milho fabricados, petiscos de batata e milho fabricados - Google Patents

método para a redução da formação de acrilamida em alimentos processados termicamente, alimentos processados termicamente, produto alimentìcio fabricado, método de preparo de petiscos de batata e milho fabricados, petiscos de batata e milho fabricados

Info

Publication number
BRPI0408034A
BRPI0408034A BRPI0408034-3A BRPI0408034A BRPI0408034A BR PI0408034 A BRPI0408034 A BR PI0408034A BR PI0408034 A BRPI0408034 A BR PI0408034A BR PI0408034 A BRPI0408034 A BR PI0408034A
Authority
BR
Brazil
Prior art keywords
manufactured
food
potato
processed foods
thermally processed
Prior art date
Application number
BRPI0408034-3A
Other languages
English (en)
Inventor
Vincent Allen Elder
James William Stalder
Michael Grant Topor
Original Assignee
Frito Lay North America Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Frito Lay North America Inc filed Critical Frito Lay North America Inc
Publication of BRPI0408034A publication Critical patent/BRPI0408034A/pt

Links

Classifications

    • 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
    • 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
    • A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
    • 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
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough

Landscapes

  • Polymers & Plastics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Cereal-Derived Products (AREA)
  • Confectionery (AREA)
  • Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

"MéTODO PARA A REDUçãO DA FORMAçãO DE ACRILAMIDA EM ALIMENTOS PROCESSADOS TERMICAMENTE, ALIMENTOS PROCESSADOS TERMICAMENTE, PRODUTO ALIMENTìCIO FABRICADO, MéTODO DE PREPARO DE PETISCOS DE BATATA E MILHO FABRICADOS, PETISCOS DE BATATA E MILHO FABRICADOS". Em petiscos de alimento fabricados processados termicamente, a adição de um elemento de um grupo selecionado de aminoácidos à receita para o alimento inibe a formação de acrilamida durante o processamento térmico. O aminoácido pode vir do grupo composto por cisteina, lisina, glicina, histidina, alanina, metionina, ácido glutâmico, ácido aspártico, prolina, fenilalanina, valina e arginina e pode ser um aminoácido disponível comercialmente ou em sua forma livre em um ingrediente adicionado ao alimento. Aminoácidos podem ser adicionados aos alimentos fabricados no estágio de mistura ou através da exposição da matéria prima alimentícia crua a uma solução contendo uma concentração do aditivo aminoácido.
BRPI0408034-3A 2003-02-21 2004-02-06 método para a redução da formação de acrilamida em alimentos processados termicamente, alimentos processados termicamente, produto alimentìcio fabricado, método de preparo de petiscos de batata e milho fabricados, petiscos de batata e milho fabricados BRPI0408034A (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US10/372,738 US7267834B2 (en) 2003-02-21 2003-02-21 Method for reducing acrylamide formation in thermally processed foods
PCT/US2004/003375 WO2004075655A2 (en) 2003-02-21 2004-02-06 Method for reducing acrylamide formation in thermally processed foods

Publications (1)

Publication Number Publication Date
BRPI0408034A true BRPI0408034A (pt) 2006-02-14

Family

ID=32868578

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0408034-3A BRPI0408034A (pt) 2003-02-21 2004-02-06 método para a redução da formação de acrilamida em alimentos processados termicamente, alimentos processados termicamente, produto alimentìcio fabricado, método de preparo de petiscos de batata e milho fabricados, petiscos de batata e milho fabricados

Country Status (17)

Country Link
US (2) US7267834B2 (pt)
EP (1) EP1605777A4 (pt)
JP (1) JP2006515179A (pt)
KR (1) KR20050106024A (pt)
CN (1) CN100588331C (pt)
AR (1) AR043234A1 (pt)
AU (1) AU2004216278B2 (pt)
BR (1) BRPI0408034A (pt)
CA (1) CA2516456C (pt)
CL (1) CL2004000286A1 (pt)
CO (1) CO5590867A2 (pt)
EG (1) EG24020A (pt)
MX (1) MXPA05008835A (pt)
RU (1) RU2335998C2 (pt)
TW (1) TWI257292B (pt)
WO (1) WO2004075655A2 (pt)
ZA (1) ZA200506674B (pt)

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US20070292589A1 (en) 2007-12-20
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