NL6615316A - - Google Patents

Info

Publication number
NL6615316A
NL6615316A NL6615316A NL6615316A NL6615316A NL 6615316 A NL6615316 A NL 6615316A NL 6615316 A NL6615316 A NL 6615316A NL 6615316 A NL6615316 A NL 6615316A NL 6615316 A NL6615316 A NL 6615316A
Authority
NL
Netherlands
Application number
NL6615316A
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 filed Critical
Priority to NL6615316A priority Critical patent/NL6615316A/xx
Priority to LU54633D priority patent/LU54633A1/xx
Priority to GB46481/67A priority patent/GB1132296A/en
Priority to GR670134471A priority patent/GR34471B/el
Priority to DE19671692686 priority patent/DE1692686C3/de
Priority to NO170214A priority patent/NO124189B/no
Priority to SE14488/67A priority patent/SE323870B/xx
Priority to AT967767A priority patent/AT287458B/de
Priority to FR125737A priority patent/FR1541859A/fr
Priority to CH1498467A priority patent/CH498586A/de
Priority to BE705754D priority patent/BE705754A/xx
Priority to DK537467AA priority patent/DK130768B/da
Priority to ES346505A priority patent/ES346505A1/es
Publication of NL6615316A publication Critical patent/NL6615316A/xx
Priority to ES361497A priority patent/ES361497A1/es
Priority to US00233373A priority patent/US3812775A/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18Roasted 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)
NL6615316A 1966-10-28 1966-10-28 NL6615316A (zh)

Priority Applications (15)

Application Number Priority Date Filing Date Title
NL6615316A NL6615316A (zh) 1966-10-28 1966-10-28
LU54633D LU54633A1 (zh) 1966-10-28 1967-10-10
GB46481/67A GB1132296A (en) 1966-10-28 1967-10-11 Process for the preparation of a fried potato product and oven for frying a pre-fried potato product under reduced pressure
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.
DE19671692686 DE1692686C3 (de) 1966-10-28 1967-10-20 Zweistufiges Verfahren zur Herstellung eines fritierten Kartoffelproduktes und Vorrichtung zum Fritieren eines vorfritierten Kartoffelproduktes unter vermindertem Druck
NO170214A NO124189B (zh) 1966-10-28 1967-10-20
SE14488/67A SE323870B (zh) 1966-10-28 1967-10-23
AT967767A AT287458B (de) 1966-10-28 1967-10-25 Verfahren zur Herstellung eines fritierten Kartoffelproduktes und Vorrichtung zur Durchführung des Verfahrens
FR125737A FR1541859A (fr) 1966-10-28 1967-10-25 Procédé de préparation d'un produit frit à base de pommes de terre et four pour l a friture sous pression réduite d'un produit pré-frit à base de pommes de terre
CH1498467A CH498586A (de) 1966-10-28 1967-10-26 Zweiteiliges Verfahren zur Herstellung eines fritierten Kartoffelproduktes und Vorrichtung zu dessen Durchführung
BE705754D BE705754A (zh) 1966-10-28 1967-10-27
DK537467AA DK130768B (da) 1966-10-28 1967-10-27 Ovn til færdigstegning af et forstegt kartoffelprodukt.
ES346505A ES346505A1 (es) 1966-10-28 1967-10-27 Un procedimiento para la preparacion de patatas fritas en dos etapas.
ES361497A ES361497A1 (es) 1966-10-28 1968-12-16 Un horno para freir recortes de patata.
US00233373A US3812775A (en) 1966-10-28 1972-03-09 Process and apparatus for preparing fried edible products

Applications Claiming Priority (1)

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

Publications (1)

Publication Number Publication Date
NL6615316A true NL6615316A (zh) 1968-04-29

Family

ID=19798042

Family Applications (1)

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

Country Status (11)

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

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7393550B2 (en) * 2003-02-21 2008-07-01 Frito-Lay North America, Inv. 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
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
GB1132296A (en) 1968-10-30
ES346505A1 (es) 1969-10-16
BE705754A (zh) 1968-04-29
GR34471B (el) 1968-05-14
DE1692686B2 (de) 1975-09-18
CH498586A (de) 1970-11-15
DK130768C (zh) 1975-11-03
NO124189B (zh) 1972-03-20
SE323870B (zh) 1970-05-11
DK130768B (da) 1975-04-14
LU54633A1 (zh) 1967-12-11
AT287458B (de) 1971-01-25
ES361497A1 (es) 1970-11-16
DE1692686A1 (de) 1972-03-16

Similar Documents

Publication Publication Date Title
DK130768C (zh)
AU1534566A (zh)
AU1141566A (zh)
AU417216B2 (zh)
AU415165B1 (zh)
AU414526B2 (zh)
AU1144366A (zh)
AU612166A (zh)
AU218666A (zh)
AU1393566A (zh)
AU1111066A (zh)
BE692783A (zh)
BE691909A (zh)
BE694185A (zh)
BE694107A (zh)
BE693975A (zh)
BE693949A (zh)
BE693461A (zh)
BE693350A (zh)
BE693265A (zh)
BE693041A (zh)
BE654686A (zh)
BE692529A (zh)
BE692446A (zh)
BE692309A (zh)