DK1993379T3 - Næringsmiddelprodukt, der omfatter en blanding af calciumsalte eller et calciumdobbeltsalt - Google Patents
Næringsmiddelprodukt, der omfatter en blanding af calciumsalte eller et calciumdobbeltsaltInfo
- Publication number
- DK1993379T3 DK1993379T3 DK07726647.6T DK07726647T DK1993379T3 DK 1993379 T3 DK1993379 T3 DK 1993379T3 DK 07726647 T DK07726647 T DK 07726647T DK 1993379 T3 DK1993379 T3 DK 1993379T3
- Authority
- DK
- Denmark
- Prior art keywords
- calcium
- mixture
- double salt
- food product
- anion
- Prior art date
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
- 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
- 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
- A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
-
- 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
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- General Preparation And Processing Of Foods (AREA)
- Confectionery (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Jellies, Jams, And Syrups (AREA)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP06111032A EP1834527A1 (en) | 2006-03-13 | 2006-03-13 | Food product comprising a mixture of calcium salts or a calcium double salt |
PCT/EP2007/052080 WO2007104670A2 (en) | 2006-03-13 | 2007-03-06 | Food product comprising a mixture of calcium salts or a calcium double salt |
Publications (1)
Publication Number | Publication Date |
---|---|
DK1993379T3 true DK1993379T3 (da) | 2011-04-04 |
Family
ID=36642533
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DK07726647.6T DK1993379T3 (da) | 2006-03-13 | 2007-03-06 | Næringsmiddelprodukt, der omfatter en blanding af calciumsalte eller et calciumdobbeltsalt |
Country Status (10)
Country | Link |
---|---|
EP (2) | EP1834527A1 (da) |
JP (1) | JP4980379B2 (da) |
CN (1) | CN101400266B (da) |
AT (1) | ATE491344T1 (da) |
BR (1) | BRPI0708786A2 (da) |
CA (1) | CA2645105C (da) |
DE (1) | DE602007011222D1 (da) |
DK (1) | DK1993379T3 (da) |
ES (1) | ES2362823T3 (da) |
WO (1) | WO2007104670A2 (da) |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7037540B2 (en) * | 2002-09-19 | 2006-05-02 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
US20050074538A1 (en) * | 2002-09-19 | 2005-04-07 | Elder Vincent Allen | Method for reducing acrylamide formation in thermally processed foods |
US20040058045A1 (en) * | 2002-09-19 | 2004-03-25 | Elder Vincent Allen | Method for reducing acrylamide formation in thermally processed foods |
JP2005021152A (ja) * | 2002-12-16 | 2005-01-27 | Toyo Suisan Kaisha Ltd | アクリルアミドを低減化し得る加熱調理食品の製造方法 |
US20050079254A1 (en) * | 2003-10-10 | 2005-04-14 | The Procter & Gamble Company | Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce |
JP2005278448A (ja) * | 2004-03-29 | 2005-10-13 | Nissin Food Prod Co Ltd | 加工食品のアクリルアミド生成抑制方法、アクリルアミド生成抑制剤、および、加工食品の製造方法 |
GB0420722D0 (en) * | 2004-09-17 | 2004-10-20 | Addex Pharmaceuticals Sa | Novel allosteric modulators |
-
2006
- 2006-03-13 EP EP06111032A patent/EP1834527A1/en not_active Withdrawn
-
2007
- 2007-03-06 DE DE602007011222T patent/DE602007011222D1/de active Active
- 2007-03-06 EP EP07726647A patent/EP1993379B1/en not_active Not-in-force
- 2007-03-06 AT AT07726647T patent/ATE491344T1/de not_active IP Right Cessation
- 2007-03-06 CN CN2007800088909A patent/CN101400266B/zh not_active Expired - Fee Related
- 2007-03-06 ES ES07726647T patent/ES2362823T3/es active Active
- 2007-03-06 JP JP2008558776A patent/JP4980379B2/ja not_active Expired - Fee Related
- 2007-03-06 DK DK07726647.6T patent/DK1993379T3/da active
- 2007-03-06 WO PCT/EP2007/052080 patent/WO2007104670A2/en active Application Filing
- 2007-03-06 CA CA2645105A patent/CA2645105C/en not_active Expired - Fee Related
- 2007-03-06 BR BRPI0708786-1A patent/BRPI0708786A2/pt not_active Application Discontinuation
Also Published As
Publication number | Publication date |
---|---|
JP4980379B2 (ja) | 2012-07-18 |
CN101400266A (zh) | 2009-04-01 |
EP1993379B1 (en) | 2010-12-15 |
CN101400266B (zh) | 2013-05-22 |
CA2645105A1 (en) | 2007-09-20 |
JP2009529344A (ja) | 2009-08-20 |
EP1834527A1 (en) | 2007-09-19 |
WO2007104670A3 (en) | 2007-11-01 |
ES2362823T3 (es) | 2011-07-13 |
CA2645105C (en) | 2014-10-14 |
ATE491344T1 (de) | 2011-01-15 |
BRPI0708786A2 (pt) | 2011-06-14 |
EP1993379A2 (en) | 2008-11-26 |
DE602007011222D1 (de) | 2011-01-27 |
WO2007104670A2 (en) | 2007-09-20 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
ES2298721T3 (es) | Procedimiento para reducir la formacion de acrilamida en alimentos procesados termicamente. | |
JP2010148431A (ja) | 風味原料素材の製造法 | |
DE502007004325D1 (de) | Salzersatzmischung mit vermindertem nacl-gehalt | |
DE60234013D1 (de) | Würzmittelzusammensetzungen | |
RU2007140715A (ru) | Способ производства консервированной закуски "иссык-куль" | |
DK1993379T3 (da) | Næringsmiddelprodukt, der omfatter en blanding af calciumsalte eller et calciumdobbeltsalt | |
CN103992186A (zh) | 一种工厂化瓶栽杏鲍菇培养基 | |
JP5862409B2 (ja) | 調味料組成物 | |
JP5877444B2 (ja) | 海洋深層水を利用してプガク(植物性食品にもち米で作った糊を塗って干した後に油で揚げたもの)を製造する方法{Method for manufacturing fried food using deep ocean water} | |
ATE554661T1 (de) | Zusammensetzungen und verfahren zur bereitstellung von glutamin | |
RU2005131280A (ru) | Способ производства консервов "салат из белокочанной капусты с кальмарами" | |
RU2018139211A (ru) | ДЕГИДРАТИРОВАННЫЙ Na2-IMP В КАЧЕСТВЕ АГЕНТА, ПРЕПЯТСТВУЮЩЕГО СЛЕЖИВАНИЮ | |
AR104332A1 (es) | Estabilización de sustratos de comida calentada | |
MX338937B (es) | Composicion de alimento concentrado que comprende un gel de pectina. | |
RU2006130650A (ru) | Основа жидкости глушения и заканчивания скважин (варианты) | |
EA201500081A1 (ru) | Композиция пищевого концентрата, содержащая кислый пектиновый гель | |
RU2007134590A (ru) | Картофельные чипсы с низким содержанием жира и способ их получения | |
RU2018120723A (ru) | Соевая соусоподобная приправа | |
RU2019103270A (ru) | Конъюгаты сахара с дипептидом как ароматические молекулы | |
AR081224A1 (es) | Composicion sazonadora a base de cebolla / ajo ambientalmente estable y procedimiento para prepararla | |
DK1597977T3 (da) | Bagte kartoffelchips og fremgangsmåde og anlæg til deres fremstilling | |
JP2011182724A (ja) | ミネラルの豊富なゆで卵の製造方法及びゆで卵 | |
JP6137269B2 (ja) | 調味料組成物 | |
Rundberget et al. | Tissue distribution of PFAS in Atlantic cod (Gadus morhua) from Inner Oslofjord | |
RU2007140716A (ru) | Способ производства консервов "салат из мяса курицы и кукурузы" |