MXPA03007393A - Produccion de productos alimenticios almidonosos. - Google Patents
Produccion de productos alimenticios almidonosos.Info
- Publication number
- MXPA03007393A MXPA03007393A MXPA03007393A MXPA03007393A MXPA03007393A MX PA03007393 A MXPA03007393 A MX PA03007393A MX PA03007393 A MXPA03007393 A MX PA03007393A MX PA03007393 A MXPA03007393 A MX PA03007393A MX PA03007393 A MXPA03007393 A MX PA03007393A
- Authority
- MX
- Mexico
- Prior art keywords
- food products
- starchy food
- production
- reduce
- increase
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y301/00—Hydrolases acting on ester bonds (3.1)
- C12Y301/01—Carboxylic ester hydrolases (3.1.1)
- C12Y301/01003—Triacylglycerol lipase (3.1.1.3)
-
- 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
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
-
- 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
- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with 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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
-
- 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
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y301/00—Hydrolases acting on ester bonds (3.1)
- C12Y301/01—Carboxylic ester hydrolases (3.1.1)
- C12Y301/01026—Galactolipase (3.1.1.26)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y301/00—Hydrolases acting on ester bonds (3.1)
- C12Y301/01—Carboxylic ester hydrolases (3.1.1)
- C12Y301/01032—Phospholipase A1 (3.1.1.32)
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Organic Chemistry (AREA)
- Microbiology (AREA)
- General Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Zoology (AREA)
- Genetics & Genomics (AREA)
- General Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Noodles (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Grain Derivatives (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Las propiedades de productos alimenticios almidonosos tales como fideos, productos fritos y productos de bocadillos pueden ser mejoradas por tratar las materias primas con una enzima lipolitica. El tratamiento con enzimas puede mejorar el manejo de la pasta durante el procesamiento, la textura, el crujido, el sentido a la boca y la apariencia. El tratamiento con enzimas puede reducir tambien el contenido de aceite de un producto freido, incrementar la firmeza, e incrementar la voluminosidad (reducir la densidad de volumen) de un producto freido. La enzima lipolitica puede tener actividad de fosfolipasa, galactolipasa y/o triacilglicerol lipasa.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DKPA200100285 | 2001-02-21 | ||
DKPA200101447 | 2001-10-03 | ||
PCT/DK2002/000114 WO2002065854A2 (en) | 2001-02-21 | 2002-02-21 | Production of starchy food products |
Publications (1)
Publication Number | Publication Date |
---|---|
MXPA03007393A true MXPA03007393A (es) | 2004-03-16 |
Family
ID=26068969
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
MXPA03007393A MXPA03007393A (es) | 2001-02-21 | 2002-02-21 | Produccion de productos alimenticios almidonosos. |
Country Status (12)
Country | Link |
---|---|
US (2) | US20040170736A1 (es) |
EP (1) | EP1363506B1 (es) |
JP (2) | JP4409832B2 (es) |
KR (1) | KR20030078065A (es) |
CN (1) | CN1235499C (es) |
AT (1) | ATE310405T1 (es) |
AU (1) | AU2002233168B2 (es) |
CA (1) | CA2438234C (es) |
DE (1) | DE60207530T2 (es) |
DK (1) | DK1363506T3 (es) |
MX (1) | MXPA03007393A (es) |
WO (1) | WO2002065854A2 (es) |
Families Citing this family (33)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1080536C (zh) | 1995-06-07 | 2002-03-13 | 丹尼司可公司 | 改进面团性质的方法和面团改进组合物以及改进的食品 |
GB0112226D0 (en) | 2001-05-18 | 2001-07-11 | Danisco | Method of improving dough and bread quality |
US7745599B1 (en) | 1995-06-07 | 2010-06-29 | Danisco A/S | Hexose oxidase-encoding DNAs and methods of use thereof |
US8178090B2 (en) | 1995-06-07 | 2012-05-15 | Danisco A/S | Recombinant hexose oxidase |
EP1020523A3 (en) | 1995-06-07 | 2000-08-30 | Bioteknologisk Institut | Recombinant hexose oxidase, a method of producing same and use of such enzyme |
US6936289B2 (en) | 1995-06-07 | 2005-08-30 | Danisco A/S | Method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
AU752215B2 (en) | 1998-07-21 | 2002-09-12 | Dupont Nutrition Biosciences Aps | Foodstuff |
DE60220155T2 (de) | 2001-05-18 | 2008-02-07 | Danisco A/S | Verfahren zur herstellung von teig mit einem enzym |
EP1803353A3 (en) * | 2001-05-18 | 2007-07-18 | Danisco A/S | Method of preparing a dough with an enzyme |
US20050196766A1 (en) | 2003-12-24 | 2005-09-08 | Soe Jorn B. | Proteins |
US7955814B2 (en) | 2003-01-17 | 2011-06-07 | Danisco A/S | Method |
MXPA05007653A (es) | 2003-01-17 | 2005-09-30 | Danisco | Metodo. |
US7718408B2 (en) | 2003-12-24 | 2010-05-18 | Danisco A/S | Method |
DK2119771T3 (en) | 2003-12-24 | 2018-12-10 | Dupont Nutrition Biosci Aps | PROTEINS |
GB0716126D0 (en) | 2007-08-17 | 2007-09-26 | Danisco | Process |
US7906307B2 (en) | 2003-12-24 | 2011-03-15 | Danisco A/S | Variant lipid acyltransferases and methods of making |
GB0405637D0 (en) | 2004-03-12 | 2004-04-21 | Danisco | Protein |
AU2005263954B2 (en) | 2004-07-16 | 2011-04-07 | Dupont Nutrition Biosciences Aps | Enzymatic oil-degumming method |
US9615601B2 (en) | 2005-10-04 | 2017-04-11 | Jimmyash Llc | Process for the controlled introduction of oil into food products |
CA2908275C (en) | 2005-10-04 | 2019-04-09 | Jimmyash Llc | Fried food products having reduced fat content |
ES2603406T3 (es) | 2005-10-04 | 2017-02-27 | Jimmyash Llc | Procedimientos de producción de productos alimenticios de aperitivo y productos así preparados |
CN101652474B (zh) | 2007-01-25 | 2012-06-27 | 丹尼斯科有限公司 | 由地衣芽孢杆菌转化细胞制备脂酰基转移酶 |
WO2008109827A2 (en) * | 2007-03-07 | 2008-09-12 | General Mills Marketing, Inc. | Flavored taco shells |
JPWO2010140708A1 (ja) | 2009-06-05 | 2012-11-22 | 味の素株式会社 | 畜肉加工製品改質用の酵素製剤及び畜肉加工製品の製造方法 |
WO2012051027A1 (en) * | 2010-10-13 | 2012-04-19 | Trustees Of Dartmouth College | Composite flour and protein-energy foods containing the same |
ITPI20100134A1 (it) * | 2010-11-26 | 2012-05-27 | Ilaria Pepi | Un procedimento per preparare uno snack a base di pasta fresca pronto al consumo, lo snack così ottenuto e il suo uso alimentare. |
ES2390728B1 (es) * | 2011-04-20 | 2013-10-01 | Georgina MADAN DE LOS CUETOS | Método para realizar un producto de aperitivo de pasta alimenticia frito y el producto de aperitivo de pasta alimenticia obtenido. |
IN2014CN02664A (es) * | 2011-10-12 | 2015-07-03 | Intercontinental Great Brands Llc | |
CN104705574A (zh) * | 2013-12-12 | 2015-06-17 | 禹州市思源实业有限公司 | 一种美容养颜面条及其制备方法 |
US10052738B2 (en) * | 2015-05-18 | 2018-08-21 | United Technologies Corporation | Internal surface finishing apparatus and method |
JP6893368B2 (ja) * | 2019-12-18 | 2021-06-23 | 長田産業株式会社 | ほぐれの改良された穀類加工食品、その製造方法およびほぐれ改良剤 |
US20220378067A1 (en) * | 2021-05-26 | 2022-12-01 | A-Sha Republic Inc. | Method for manufacturing easy-to-cook and easy-to-brew noodles |
GB2614690A (en) * | 2021-06-09 | 2023-07-19 | Believe In Science Ltd | Confectionery product |
Family Cites Families (24)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3605605A (en) * | 1969-06-24 | 1971-09-20 | Edward L Sanchez | Machine for conveying restrained folded tortillas longitudinally through hot oil bath to form tacos shells |
US4058631A (en) * | 1972-08-30 | 1977-11-15 | Gb Fermentation Industries, Inc. | Enzyme-treated fried food |
US3997676A (en) * | 1972-09-25 | 1976-12-14 | Nissin Shokuhin Kaisha, Ltd. | Instant-cooking cupped noodles and a method of producing the same |
GB2074436B (en) * | 1980-04-26 | 1983-10-05 | Howard A N | Cereal snackfoods and compositions and methods for making the same |
JPS6030488B2 (ja) * | 1982-11-10 | 1985-07-17 | 協和醗酵工業株式会社 | 生地の改良剤およびそれを含有してなる生地 |
JPS6078529A (ja) * | 1983-10-07 | 1985-05-04 | 協和醗酵工業株式会社 | 生地 |
JPS6147133A (ja) * | 1984-08-10 | 1986-03-07 | 協和醗酵工業株式会社 | 食品品質改良剤 |
US4857339A (en) * | 1987-09-28 | 1989-08-15 | Nabisco/Cetus Food Biotechnology Research Partnership | Method for making cereal products naturally sweetened with fructose |
US5869438A (en) * | 1990-09-13 | 1999-02-09 | Novo Nordisk A/S | Lipase variants |
US5298274A (en) * | 1992-04-10 | 1994-03-29 | Khalsa Nirbhao S | Methods for making tortilla chips and tortilla chips produced thereby |
EP0575133B2 (en) * | 1992-06-16 | 2008-06-18 | Sankyo Lifetech Company Limited | Novel phospholipase A1, process for its preparation and the use thereof |
DK104592D0 (da) * | 1992-08-21 | 1992-08-21 | Novo Nordisk As | Fremgangsmaade |
JPH06169717A (ja) * | 1992-12-07 | 1994-06-21 | Snow Brand Food Co Ltd | 吸油性の低いパン粉及びその製造法 |
JP3182381B2 (ja) * | 1996-10-25 | 2001-07-03 | 日清製粉株式会社 | 麺類の機械製麺法 |
AU754470B2 (en) * | 1998-04-20 | 2002-11-14 | Novozymes A/S | Preparation of dough and baked products |
JP3414652B2 (ja) * | 1998-10-12 | 2003-06-09 | 敷島製パン株式会社 | 小麦粉焼成品、その製造方法および品質改良剤 |
JP4008602B2 (ja) * | 1998-11-26 | 2007-11-14 | 日清製粉株式会社 | 油揚げ食品用穀粉組成物 |
JP4014752B2 (ja) * | 1999-03-04 | 2007-11-28 | 太陽化学株式会社 | ポテトチップスおよびポテト菓子 |
EP1057415A1 (en) * | 1999-06-04 | 2000-12-06 | Societe Des Produits Nestle S.A. | Lipase-treated pasta and manufacturing process |
BR0012303B1 (pt) * | 1999-06-16 | 2010-05-04 | composição de gordura | |
CA2392116A1 (en) * | 1999-12-03 | 2001-06-07 | Danisco A/S | Method of improving dough and bread quality |
US7056544B2 (en) * | 2000-04-14 | 2006-06-06 | Novozymes, Inc. | Methods for producing potato products |
EP1301080B1 (en) * | 2000-07-06 | 2011-09-14 | Novozymes A/S | Method of preparing a dough, or a baked product made from a dough, with addition of lipolytic enzymes |
EP1661977A1 (en) * | 2004-11-29 | 2006-05-31 | The Procter & Gamble Company | Detergent compositions |
-
2002
- 2002-02-21 JP JP2002565429A patent/JP4409832B2/ja not_active Expired - Fee Related
- 2002-02-21 MX MXPA03007393A patent/MXPA03007393A/es active IP Right Grant
- 2002-02-21 KR KR20037008997A patent/KR20030078065A/ko active Search and Examination
- 2002-02-21 WO PCT/DK2002/000114 patent/WO2002065854A2/en active IP Right Grant
- 2002-02-21 AT AT02700176T patent/ATE310405T1/de not_active IP Right Cessation
- 2002-02-21 EP EP02700176A patent/EP1363506B1/en not_active Revoked
- 2002-02-21 US US10/468,611 patent/US20040170736A1/en not_active Abandoned
- 2002-02-21 DK DK02700176T patent/DK1363506T3/da active
- 2002-02-21 CN CNB028053419A patent/CN1235499C/zh not_active Expired - Fee Related
- 2002-02-21 AU AU2002233168A patent/AU2002233168B2/en not_active Ceased
- 2002-02-21 DE DE60207530T patent/DE60207530T2/de not_active Expired - Lifetime
- 2002-02-21 CA CA2438234A patent/CA2438234C/en not_active Expired - Fee Related
-
2007
- 2007-12-20 US US11/961,831 patent/US20080095884A1/en not_active Abandoned
-
2008
- 2008-12-17 JP JP2008321445A patent/JP2009065984A/ja active Pending
Also Published As
Publication number | Publication date |
---|---|
US20080095884A1 (en) | 2008-04-24 |
DE60207530D1 (de) | 2005-12-29 |
CN1235499C (zh) | 2006-01-11 |
WO2002065854A2 (en) | 2002-08-29 |
JP2004517644A (ja) | 2004-06-17 |
ATE310405T1 (de) | 2005-12-15 |
DK1363506T3 (da) | 2006-03-20 |
KR20030078065A (ko) | 2003-10-04 |
WO2002065854A3 (en) | 2002-10-24 |
CN1523963A (zh) | 2004-08-25 |
DE60207530T2 (de) | 2006-08-10 |
JP4409832B2 (ja) | 2010-02-03 |
EP1363506A2 (en) | 2003-11-26 |
CA2438234A1 (en) | 2002-08-29 |
US20040170736A1 (en) | 2004-09-02 |
JP2009065984A (ja) | 2009-04-02 |
EP1363506B1 (en) | 2005-11-23 |
CA2438234C (en) | 2011-03-22 |
AU2002233168B2 (en) | 2007-02-15 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
FG | Grant or registration |