GR34471B - Μεθοδος δια την παρασκευην εψημενου προιοντος πατατας και φουρνος δια την εψησιν προεψημενου προιοντος πατατας υπο μειωμενην πιεσιν. - Google Patents

Μεθοδος δια την παρασκευην εψημενου προιοντος πατατας και φουρνος δια την εψησιν προεψημενου προιοντος πατατας υπο μειωμενην πιεσιν.

Info

Publication number
GR34471B
GR34471B GR670134471A GR670134471A GR34471B GR 34471 B GR34471 B GR 34471B GR 670134471 A GR670134471 A GR 670134471A GR 670134471 A GR670134471 A GR 670134471A GR 34471 B GR34471 B GR 34471B
Authority
GR
Greece
Prior art keywords
baked
potato product
baked potato
reduced pressure
under reduced
Prior art date
Application number
GR670134471A
Other languages
Greek (el)
English (en)
Original Assignee
Institut Voor Bewaring En Verwerking Van Landbouwprodukten
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 Institut Voor Bewaring En Verwerking Van Landbouwprodukten filed Critical Institut Voor Bewaring En Verwerking Van Landbouwprodukten
Publication of GR34471B publication Critical patent/GR34471B/el

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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

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)
GR670134471A 1966-10-28 1967-10-14 Μεθοδος δια την παρασκευην εψημενου προιοντος πατατας και φουρνος δια την εψησιν προεψημενου προιοντος πατατας υπο μειωμενην πιεσιν. GR34471B (el)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL6615316A NL6615316A (enExample) 1966-10-28 1966-10-28

Publications (1)

Publication Number Publication Date
GR34471B true GR34471B (el) 1968-05-14

Family

ID=19798042

Family Applications (1)

Application Number Title Priority Date Filing Date
GR670134471A GR34471B (el) 1966-10-28 1967-10-14 Μεθοδος δια την παρασκευην εψημενου προιοντος πατατας και φουρνος δια την εψησιν προεψημενου προιοντος πατατας υπο μειωμενην πιεσιν.

Country Status (11)

Country Link
AT (1) AT287458B (enExample)
BE (1) BE705754A (enExample)
CH (1) CH498586A (enExample)
DK (1) DK130768B (enExample)
ES (2) ES346505A1 (enExample)
GB (1) GB1132296A (enExample)
GR (1) GR34471B (enExample)
LU (1) LU54633A1 (enExample)
NL (1) NL6615316A (enExample)
NO (1) NO124189B (enExample)
SE (1) SE323870B (enExample)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
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
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
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

Also Published As

Publication number Publication date
DE1692686B2 (de) 1975-09-18
GB1132296A (en) 1968-10-30
NL6615316A (enExample) 1968-04-29
ES346505A1 (es) 1969-10-16
SE323870B (enExample) 1970-05-11
NO124189B (enExample) 1972-03-20
DK130768C (enExample) 1975-11-03
ES361497A1 (es) 1970-11-16
LU54633A1 (enExample) 1967-12-11
DE1692686A1 (de) 1972-03-16
BE705754A (enExample) 1968-04-29
DK130768B (da) 1975-04-14
CH498586A (de) 1970-11-15
AT287458B (de) 1971-01-25

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