HUE026620T2 - Akril-amid képzõdés csökkentése - Google Patents

Akril-amid képzõdés csökkentése Download PDF

Info

Publication number
HUE026620T2
HUE026620T2 HUE09007592A HUE09007592A HUE026620T2 HU E026620 T2 HUE026620 T2 HU E026620T2 HU E09007592 A HUE09007592 A HU E09007592A HU E09007592 A HUE09007592 A HU E09007592A HU E026620 T2 HUE026620 T2 HU E026620T2
Authority
HU
Hungary
Prior art keywords
acid
french fries
acrylamide
potatoes
fried
Prior art date
Application number
HUE09007592A
Other languages
English (en)
Inventor
Pernille Baardseth
Hans Blom
Grethe Enersen
Grete Skrede
Erik Slinde
Thea Sundt
Trond Thomassen
Original Assignee
Zeracryl As
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 Zeracryl As filed Critical Zeracryl As
Publication of HUE026620T2 publication Critical patent/HUE026620T2/hu

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
    • 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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • 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
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • 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
    • A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
    • 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
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)
  • Noodles (AREA)
  • Lubricants (AREA)

Claims (3)

  1. Szabadalmi igénypontok
    1. Fiziológiailag elfogadható sav alkalmazása a nyers hasábburgonya készítésére alkalmazott nyers hasábburgonya vagy liszt kezelésére a sütésük során keletkező akril-amid képződés csökkentésére,
  2. 2, A tejsav, citromsáv, foszforsav és sósav közül választott sav 1, igénypont szerinti alkalmazása, $, Az 1. igénypont szerinti alkalmazás, ahol a sav iejsav.
  3. 4. Eljárás az akril-amid képződés csökkentésére egy részben megsütött hasábburgonya további sütésénél, amely eljárás magában foglalja a burgonya aprítását, a felaprított burgonya kezelését egy fiziológiailag elfogadható savval, a kezeit burgonya sütését részben sült hasábburgonya előállítására, és adott esetben a sült burgonya tartóedénybe helyezését, 5, A 4. igénypont szerinti eljárás, amely továbbá tartalmazza a részben sült hasábburgonya megsüiését csökkentett akril-amid tartalmú hasábburgonya előállítására, S» A 4. vagy 5. igénypont szerinti eljárás, ahol a savat a tejsav, cítromsav, foszforsav és sósav közül választjuk. 7, A 4. vagy 5, igénypont szerinti eljárás, ahol a sav a tejsav. 8. A 4-7, igénypontok bármelyike szerint előállított hasábburgonya. A meghatalmazott:
HUE09007592A 2002-09-24 2003-09-24 Akril-amid képzõdés csökkentése HUE026620T2 (hu)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB0222185A GB0222185D0 (en) 2002-09-24 2002-09-24 Use

Publications (1)

Publication Number Publication Date
HUE026620T2 true HUE026620T2 (hu) 2016-06-28

Family

ID=9944689

Family Applications (1)

Application Number Title Priority Date Filing Date
HUE09007592A HUE026620T2 (hu) 2002-09-24 2003-09-24 Akril-amid képzõdés csökkentése

Country Status (15)

Country Link
US (4) US20060147606A1 (hu)
EP (4) EP1542546B1 (hu)
AT (1) ATE448697T1 (hu)
AU (3) AU2003264904A1 (hu)
CA (4) CA2499526A1 (hu)
CY (1) CY1116577T1 (hu)
DE (1) DE60330157D1 (hu)
DK (2) DK1542546T3 (hu)
ES (2) ES2542865T3 (hu)
GB (1) GB0222185D0 (hu)
HU (1) HUE026620T2 (hu)
NO (4) NO20051813L (hu)
PT (1) PT2127526E (hu)
SI (1) SI2127526T1 (hu)
WO (3) WO2004028278A2 (hu)

Families Citing this family (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20050064084A1 (en) * 2002-09-19 2005-03-24 Elder Vincent Allen 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
US7393550B2 (en) 2003-02-21 2008-07-01 Frito-Lay North America, Inv. Method for reducing acrylamide formation in thermally processed foods
US7267834B2 (en) 2003-02-21 2007-09-11 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US7811618B2 (en) 2002-09-19 2010-10-12 Frito-Lay North America, Inc. Method for reducing asparagine in food products
WO2004060078A1 (en) * 2003-01-03 2004-07-22 Mun Yhung Jung Method for the reduction of acrylamide formation
US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US7527815B2 (en) * 2003-06-25 2009-05-05 The Procter & Gamble Company Method for reducing acrylamide in corn-based foods, corn-based foods having reduced levels of acrylamide, and article of commerce
US20050214411A1 (en) * 2004-03-29 2005-09-29 Lindsay Robert C Methods for suppressing acrylamide formation and restoring browned color and flavor
GB0407301D0 (en) * 2004-03-31 2004-05-05 Forinnova As Use
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
EP2074890B1 (de) 2007-12-21 2014-11-26 Jungbunzlauer Ladenburg GmbH Verfahren zur Verminderung des Acrylamidgehaltes bei kohlehydrathaltigen Lebensmitteln
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
WO2016001894A1 (en) 2014-07-04 2016-01-07 West Systems Srl Method and composition to reduce the formation of acrylamide in fresh or pre-fried foods to be subjected to heat treatment
CN104824672B (zh) * 2015-05-29 2017-04-05 东北农业大学 一种乳酸菌吸附去除丙烯酰胺的方法
AU2017311199B2 (en) 2016-08-09 2021-03-11 Kellanova Cooked food product having reduced acrylamide level
GB201709751D0 (en) * 2017-06-19 2017-08-02 Zeracryl As Reduction of acrylamide formation

Family Cites Families (39)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2470374A (en) * 1943-02-22 1949-05-17 Schaul Martin Carl Process for the production of food preparations from potatoes and similar farinaceous tubers
US2744017A (en) * 1950-08-15 1956-05-01 Ben L Sarett Removal of sugars by enzymatic process
US2676889A (en) * 1953-07-03 1954-04-27 G R K Chemical Co Inc Process for preparing a food product
US2987401A (en) * 1957-12-11 1961-06-06 Carter D Johnston Composition and method for inhibiting discoloration of cut organic materials
US2983619A (en) * 1959-10-20 1961-05-09 Simplot Co J R Method of preparing preserved food products
US3934046A (en) * 1973-04-06 1976-01-20 The United States Of America As Represented By The Secretary Of Agriculture Water leaching pre-fried potato slices
CA1029596A (en) * 1973-09-28 1978-04-18 Corporate Foods Limited Process for rehydration of potato solids
US3891771A (en) * 1973-11-01 1975-06-24 Dean Foods Co Method of manufacturing fermented vegetable products
JPS5210440A (en) * 1975-07-07 1977-01-26 Pepsico Inc Potato product and method of making same
JPS52102489A (en) * 1976-02-24 1977-08-27 Taki Chem Co Ltd Elimination of acrylamide
JPS5386079A (en) * 1977-11-12 1978-07-29 Taki Chem Co Ltd Decomposition of acrylamide
US4254153A (en) * 1979-04-13 1981-03-03 Carnation Company Process for preparing frozen par-fried potatoes
US4317842A (en) * 1979-07-24 1982-03-02 General Foods Corporation Preparing frozen par-fried potato strips
JPS5867143A (ja) * 1982-01-26 1983-04-21 Aizu Tenpou Jozo Kk 根菜類のチルド食品の製法
US4751093A (en) * 1983-03-15 1988-06-14 Leon Hong Preparation of fried potato pieces
US4698230A (en) * 1984-04-23 1987-10-06 Willard Miles J Potato flavor enhancing composition and method of use
US4761294A (en) * 1985-08-20 1988-08-02 J. R. Simplot Company Process for preparing parfried and frozen potato strips
US4948609A (en) * 1988-02-12 1990-08-14 Nabisco Brands, Inc. Fruit and vegetable dried food product
US5126153A (en) * 1988-05-13 1992-06-30 Basic American Foods, Inc. Compositions and methods for inhibiting browning of processed produce
JP2518672B2 (ja) * 1988-06-24 1996-07-24 ハウス食品株式会社 さつまいもチップの製造方法
US5000970A (en) * 1989-06-30 1991-03-19 Horizons International Foods, Inc. Process for preparing reheatable french fried potatoes
JPH04158738A (ja) * 1990-10-19 1992-06-01 Nippon Oil & Fats Co Ltd 馬鈴薯用変色防止剤
JP3150175B2 (ja) * 1991-10-08 2001-03-26 株式会社中埜酢店 ジャガイモ加工食品の製造方法
IS3930A (is) * 1991-10-11 1993-04-12 Matforsk, Norwegian Food Research Institute Aðferð við meðhöndlun á grænmeti
US5292542A (en) * 1992-06-19 1994-03-08 Services Alimentaires, S.A. Process for making dehydrated potato products
JPH099862A (ja) * 1995-06-27 1997-01-14 Calpis Food Ind Co Ltd:The 蛋白質のメイラード反応抑制方法および乳を含む加工飲食品
US5750165A (en) * 1996-04-16 1998-05-12 Erway; Dale E. Method of preparing a refrigerated potato product
JP3642884B2 (ja) * 1996-07-17 2005-04-27 花王株式会社 電子レンジ加熱に適するパン
IT1294728B1 (it) * 1997-09-12 1999-04-12 Biopolo S C A R L Ceppi di lievito per la riproduzione di acido lattico
JP3319417B2 (ja) * 1999-02-05 2002-09-03 扶桑化学工業株式会社 剥皮したジャガイモの変色防止方法
US6890580B1 (en) * 1999-04-26 2005-05-10 Procter + Gamble Co. Method for preparing dehydrated starch products
US6599547B1 (en) * 1999-04-26 2003-07-29 The Procter & Gamble Co. Method for preparing dehydrated food products
EP1591019B2 (en) * 2000-04-14 2014-03-12 Novozymes Inc. Pectinase treatment of potato products
NZ525516A (en) * 2000-11-17 2005-10-28 Danisco An enzyme such as hexose (HOX) or glucose (GOX) oxidase, which oxidises the reducing group of a monosaccharide and thereby prevent the Malliard reaction
GB0028119D0 (en) * 2000-11-17 2001-01-03 Danisco Method
GB0123015D0 (en) * 2001-09-25 2001-11-14 Howard J G Process to extend shelf life, reduce fat content of potato chips
WO2004004484A2 (en) * 2002-07-02 2004-01-15 Yaron Mayer Composition and method for preparing crispy starchy foods
US7037540B2 (en) * 2002-09-19 2006-05-02 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US7524519B2 (en) * 2002-09-20 2009-04-28 The Procter & Gamble Company Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce

Also Published As

Publication number Publication date
CA2499526A1 (en) 2004-04-08
ES2336784T3 (es) 2010-04-16
EP2127526B1 (en) 2015-04-29
WO2004028278A2 (en) 2004-04-08
EP1542548A2 (en) 2005-06-22
NO20051813L (no) 2005-06-24
EP2127526A2 (en) 2009-12-02
WO2004028276A2 (en) 2004-04-08
DK2127526T3 (en) 2015-07-27
AU2003264903A1 (en) 2004-04-19
EP2127526A3 (en) 2009-12-23
NO20051815L (no) 2005-06-24
ES2542865T3 (es) 2015-08-12
CA2678730A1 (en) 2004-04-08
WO2004028278A3 (en) 2004-07-01
NO328573B1 (no) 2010-03-22
DE60330157D1 (de) 2009-12-31
AU2003264904A1 (en) 2004-04-19
CY1116577T1 (el) 2017-03-15
NO20051814D0 (no) 2005-04-14
US20120009314A1 (en) 2012-01-12
WO2004028276A3 (en) 2004-06-03
WO2004028277A3 (en) 2004-07-29
CA2499473C (en) 2010-08-17
AU2003269165A1 (en) 2004-04-19
CA2499473A1 (en) 2004-04-08
CA2678730C (en) 2012-08-07
NO20092355L (no) 2005-06-24
NO332401B1 (no) 2012-09-10
WO2004028277A2 (en) 2004-04-08
EP1542547A2 (en) 2005-06-22
NO20051814L (no) 2005-06-24
GB0222185D0 (en) 2002-10-30
EP1542546A2 (en) 2005-06-22
US20060147606A1 (en) 2006-07-06
EP1542546B1 (en) 2009-11-18
NO20051815D0 (no) 2005-04-14
ATE448697T1 (de) 2009-12-15
SI2127526T1 (sl) 2015-09-30
PT2127526E (pt) 2015-09-14
CA2499540A1 (en) 2004-04-08
NO20051813D0 (no) 2005-04-14
DK1542546T3 (da) 2010-04-06
US20120100254A1 (en) 2012-04-26
US20150104558A1 (en) 2015-04-16

Similar Documents

Publication Publication Date Title
US20120009314A1 (en) Reduction of acrylamide formation
US11350654B2 (en) Vegetable based products and uses thereof
US20090022867A1 (en) Potato stick candy and process for producing the same
CN111543476B (zh) 一种木薯保鲜剂
WO2005094591A2 (en) Reduction of acrylamide formation in coffee-based food processing
Mariotti et al. Patented techniques for acrylamide mitigation in high-temperature processed foods
US6524640B1 (en) High solids containing processed and shelf-stable vegetables
JP5247566B2 (ja) 食感および日持ちの改善されたもやし
EP0607260B1 (en) Method of vegetable processing
JP4429169B2 (ja) 穀類加工食品用品質改良剤およびこれを用いた穀類加工食品
Ayeh Development and quality characteristics of yam bean (Pachyrhizus erosus) flour and its performance in bread
Matthäus et al. Acrylamide in ready-to-eat foods
KR102258461B1 (ko) 즉석섭취용, 글루텐 무함유 및 케톤 생성 코코넛 미트 베이스 시리얼
US20230284663A1 (en) Vegetable based products and uses thereof
Wulandari et al. The effect of differences in fruit maturity levels of three Balinese banana cultivars (Musa spp.) on the quality of fruit flesh flour produced
KR101389279B1 (ko) 송이버섯과 굴비가 함유된 고추장 장아찌 및 이의 제조방법
FR2474280A1 (fr) Procede de preparation de pain de froment de haute qualite et aisement conservable
Moy 2 Processing and Storage of Taro Products JH Moy WK Nip
SB STANDARDIZATION OF PROTOCOL FOR THE PREPARATION OF PUMPKIN (Cucurbita moschata D.) CANDY AND BISCUITS
Kumalaningsih Traditional food uses of cassava in Asia
Estévez et al. ´ MARRON GLACÉ´ QUALITY AFFECTED BY STORAGE CONDITIONS OF THE NUT
James et al. Nigarian Fond Jnurnal