IL110338A - Food mixture comprising legume with low fat absorption upon frying - Google Patents
Food mixture comprising legume with low fat absorption upon fryingInfo
- Publication number
- IL110338A IL110338A IL11033894A IL11033894A IL110338A IL 110338 A IL110338 A IL 110338A IL 11033894 A IL11033894 A IL 11033894A IL 11033894 A IL11033894 A IL 11033894A IL 110338 A IL110338 A IL 110338A
- Authority
- IL
- Israel
- Prior art keywords
- food
- frying
- legume
- salt
- chick pea
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 84
- 239000000203 mixture Substances 0.000 title claims abstract description 53
- 235000021374 legumes Nutrition 0.000 title claims abstract description 22
- 238000010521 absorption reaction Methods 0.000 title description 6
- 235000004213 low-fat Nutrition 0.000 title description 2
- 150000003839 salts Chemical class 0.000 claims abstract description 33
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 claims abstract description 14
- 235000021474 generally recognized As safe (food) Nutrition 0.000 claims abstract 4
- 235000021473 generally recognized as safe (food ingredients) Nutrition 0.000 claims abstract 4
- 244000045195 Cicer arietinum Species 0.000 claims description 88
- 235000010523 Cicer arietinum Nutrition 0.000 claims description 88
- 238000000034 method Methods 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 239000000654 additive Substances 0.000 claims description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical group [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 238000000576 coating method Methods 0.000 claims description 7
- 239000011248 coating agent Substances 0.000 claims description 6
- 229920000615 alginic acid Polymers 0.000 claims description 5
- 235000010443 alginic acid Nutrition 0.000 claims description 5
- 230000003247 decreasing effect Effects 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims description 4
- 230000000996 additive effect Effects 0.000 claims description 4
- 229940072056 alginate Drugs 0.000 claims description 4
- 235000013373 food additive Nutrition 0.000 claims description 4
- 239000002778 food additive Substances 0.000 claims description 4
- 244000203494 Lens culinaris subsp culinaris Species 0.000 claims 1
- 240000004322 Lens culinaris Species 0.000 abstract description 8
- 240000004713 Pisum sativum Species 0.000 abstract description 4
- 235000010582 Pisum sativum Nutrition 0.000 abstract description 4
- 239000003921 oil Substances 0.000 description 76
- 235000019198 oils Nutrition 0.000 description 76
- 230000000694 effects Effects 0.000 description 34
- 235000002639 sodium chloride Nutrition 0.000 description 30
- 244000061456 Solanum tuberosum Species 0.000 description 24
- 235000002595 Solanum tuberosum Nutrition 0.000 description 24
- 239000003925 fat Substances 0.000 description 21
- 235000019688 fish Nutrition 0.000 description 17
- 235000013573 potato product Nutrition 0.000 description 16
- 241000251468 Actinopterygii Species 0.000 description 15
- 235000013601 eggs Nutrition 0.000 description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 12
- 235000012489 doughnuts Nutrition 0.000 description 12
- 239000000047 product Substances 0.000 description 12
- 235000013312 flour Nutrition 0.000 description 8
- 235000018102 proteins Nutrition 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 8
- 102000004169 proteins and genes Human genes 0.000 description 8
- 239000008399 tap water Substances 0.000 description 7
- 235000020679 tap water Nutrition 0.000 description 7
- 108010068370 Glutens Proteins 0.000 description 6
- 235000012813 breadcrumbs Nutrition 0.000 description 6
- 235000021312 gluten Nutrition 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 230000009467 reduction Effects 0.000 description 6
- 241000219739 Lens Species 0.000 description 5
- 244000046052 Phaseolus vulgaris Species 0.000 description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 239000002002 slurry Substances 0.000 description 5
- 239000006228 supernatant Substances 0.000 description 5
- 235000010469 Glycine max Nutrition 0.000 description 4
- RWRDLPDLKQPQOW-UHFFFAOYSA-N Pyrrolidine Chemical compound C1CCNC1 RWRDLPDLKQPQOW-UHFFFAOYSA-N 0.000 description 4
- 108010073771 Soybean Proteins Proteins 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 239000002244 precipitate Substances 0.000 description 4
- 229940001941 soy protein Drugs 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 3
- 239000001913 cellulose Substances 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 238000005194 fractionation Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 244000291564 Allium cepa Species 0.000 description 2
- 241000612182 Rexea solandri Species 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 238000000944 Soxhlet extraction Methods 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 235000010980 cellulose Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000011067 equilibration Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000012771 pancakes Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 235000012015 potatoes Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 235000019890 Amylum Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 241000220485 Fabaceae Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 1
- 229920003091 Methocel™ Polymers 0.000 description 1
- 229920003096 Methocel™ K100M Polymers 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 239000011324 bead Substances 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 229940069765 bean extract Drugs 0.000 description 1
- 238000011021 bench scale process Methods 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- PASHVRUKOFIRIK-UHFFFAOYSA-L calcium sulfate dihydrate Chemical compound O.O.[Ca+2].[O-]S([O-])(=O)=O PASHVRUKOFIRIK-UHFFFAOYSA-L 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000006073 displacement reaction Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000012020 french fries Nutrition 0.000 description 1
- 235000021472 generally recognized as safe Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229910052602 gypsum Inorganic materials 0.000 description 1
- 239000010440 gypsum Substances 0.000 description 1
- 239000008240 homogeneous mixture Substances 0.000 description 1
- 235000019692 hotdogs Nutrition 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 230000003116 impacting effect Effects 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 235000010981 methylcellulose Nutrition 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 235000021453 onion ring Nutrition 0.000 description 1
- 235000015074 other food component Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 235000021328 potato skins Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 235000019814 powdered cellulose Nutrition 0.000 description 1
- 229920003124 powdered cellulose Polymers 0.000 description 1
- 230000000135 prohibitive effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000000377 silicon dioxide Substances 0.000 description 1
- 238000005549 size reduction Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
- 235000012773 waffles Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/44—Pancakes or crêpes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Zoology (AREA)
- Agronomy & Crop Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- General Preparation And Processing Of Foods (AREA)
Priority Applications (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IL11033894A IL110338A (en) | 1994-07-15 | 1994-07-15 | Food mixture comprising legume with low fat absorption upon frying |
| EP95926250A EP0798969A1 (en) | 1994-07-15 | 1995-07-12 | Food mixtures comprising legume with low fat absorbtion upon frying |
| PCT/US1995/008706 WO1996002149A1 (en) | 1994-07-15 | 1995-07-12 | Food mixtures comprising legume with low fat absorbtion upon frying |
| AU30070/95A AU3007095A (en) | 1994-07-15 | 1995-07-12 | Food mixtures comprising legume with low fat absorbtion upon frying |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IL11033894A IL110338A (en) | 1994-07-15 | 1994-07-15 | Food mixture comprising legume with low fat absorption upon frying |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| IL110338A0 IL110338A0 (en) | 1994-10-21 |
| IL110338A true IL110338A (en) | 1999-03-12 |
Family
ID=11066346
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IL11033894A IL110338A (en) | 1994-07-15 | 1994-07-15 | Food mixture comprising legume with low fat absorption upon frying |
Country Status (4)
| Country | Link |
|---|---|
| EP (1) | EP0798969A1 (fa) |
| AU (1) | AU3007095A (fa) |
| IL (1) | IL110338A (fa) |
| WO (1) | WO1996002149A1 (fa) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2461520A (en) | 2008-07-01 | 2010-01-06 | Magsnack Bv | Manufacturing crumb for the coating of food products |
| GB201000647D0 (en) | 2010-01-15 | 2010-03-03 | Crisp Sensation Holding Sa | Microwaveable batter |
| US8765202B2 (en) | 2010-01-15 | 2014-07-01 | Crisp Sensation Holding S.A. | Coated stabilised microwave heated foods |
| CA2813712A1 (en) * | 2010-10-04 | 2012-04-12 | Proteus Industries, Inc. | Process for reducing oil and fat content in cooked food with pea protein |
| US9326536B2 (en) | 2011-01-27 | 2016-05-03 | Crisp Sensation Holding S.A. | Production of microwaveable coated food products |
| US9326537B2 (en) | 2011-01-27 | 2016-05-03 | Crisp Sensation Holding S.A. | Microwaveable coated food product, and method and apparatus for the manufacture thereof |
| US20130156925A1 (en) | 2011-12-20 | 2013-06-20 | Crisp Sensation Holding S.A. | Crumb manufacture |
| CN114668105B (zh) * | 2020-12-24 | 2025-04-25 | 丰益(上海)生物技术研发中心有限公司 | 一种煎炸用裹粉组合物及其制备方法 |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4084016A (en) * | 1976-12-28 | 1978-04-11 | The United States Of America As Represented By The Secretary Of Agriculture | Preparation of legume chips |
| US4218480A (en) * | 1978-12-29 | 1980-08-19 | The Griffith Laboratories, Limited | Production of particulated stale bread |
| US4364961A (en) * | 1981-03-30 | 1982-12-21 | The Griffith Laboratories, Limited | Manufacture of bread crumb-like product |
| US4423078A (en) * | 1982-04-14 | 1983-12-27 | The Griffith Laboratories, Limited | Production of oriental-style breading crumbs |
| US4517204A (en) * | 1984-02-27 | 1985-05-14 | Frito-Lay, Inc. | Reduced calorie puffed snack food products |
| US4963378A (en) * | 1988-08-08 | 1990-10-16 | Bhardwaj Satish C | Method of cooking involving high protein frying batter that eliminates the need for breading and produces crispy and chewy crust |
-
1994
- 1994-07-15 IL IL11033894A patent/IL110338A/en not_active IP Right Cessation
-
1995
- 1995-07-12 AU AU30070/95A patent/AU3007095A/en not_active Abandoned
- 1995-07-12 WO PCT/US1995/008706 patent/WO1996002149A1/en not_active Ceased
- 1995-07-12 EP EP95926250A patent/EP0798969A1/en not_active Withdrawn
Also Published As
| Publication number | Publication date |
|---|---|
| AU3007095A (en) | 1996-02-16 |
| EP0798969A1 (en) | 1997-10-08 |
| IL110338A0 (en) | 1994-10-21 |
| WO1996002149A1 (en) | 1996-02-01 |
| EP0798969A4 (fa) | 1997-10-08 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FF | Patent granted | ||
| RH | Patent void |