NO328573B1 - Reduksjon av akrylamid-dannelse - Google Patents
Reduksjon av akrylamid-dannelse Download PDFInfo
- Publication number
- NO328573B1 NO328573B1 NO20051814A NO20051814A NO328573B1 NO 328573 B1 NO328573 B1 NO 328573B1 NO 20051814 A NO20051814 A NO 20051814A NO 20051814 A NO20051814 A NO 20051814A NO 328573 B1 NO328573 B1 NO 328573B1
- Authority
- NO
- Norway
- Prior art keywords
- potatoes
- french fries
- lactic acid
- producing microorganism
- production
- Prior art date
Links
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 title claims abstract description 12
- 230000015572 biosynthetic process Effects 0.000 title description 2
- 235000012020 french fries Nutrition 0.000 claims abstract description 21
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 30
- 244000061456 Solanum tuberosum Species 0.000 claims description 25
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 25
- 235000012015 potatoes Nutrition 0.000 claims description 22
- 238000000034 method Methods 0.000 claims description 17
- 235000014655 lactic acid Nutrition 0.000 claims description 15
- 239000004310 lactic acid Substances 0.000 claims description 15
- 244000005700 microbiome Species 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 241000894006 Bacteria Species 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 238000010411 cooking Methods 0.000 abstract description 3
- 238000010306 acid treatment Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 7
- 241000186660 Lactobacillus Species 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 238000011534 incubation Methods 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- 235000019482 Palm oil Nutrition 0.000 description 2
- 239000012736 aqueous medium Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 239000012266 salt solution Substances 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 description 1
- 241000131482 Bifidobacterium sp. Species 0.000 description 1
- 241000186312 Brevibacterium sp. Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 241000186610 Lactobacillus sp. Species 0.000 description 1
- 241000178948 Lactococcus sp. Species 0.000 description 1
- 241001627205 Leuconostoc sp. Species 0.000 description 1
- 241000191936 Micrococcus sp. Species 0.000 description 1
- 241000202223 Oenococcus Species 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000604136 Pediococcus sp. Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 241000194022 Streptococcus sp. Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 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
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000003698 anagen phase Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 229940068517 fruit extracts Drugs 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000003898 horticulture Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- BHAAPTBBJKJZER-UHFFFAOYSA-N p-anisidine Chemical compound COC1=CC=C(N)C=C1 BHAAPTBBJKJZER-UHFFFAOYSA-N 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
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
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB0222185A GB0222185D0 (en) | 2002-09-24 | 2002-09-24 | Use |
| PCT/GB2003/004066 WO2004028278A2 (en) | 2002-09-24 | 2003-09-24 | Reduction of acrylamide formation |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| NO20051814D0 NO20051814D0 (no) | 2005-04-14 |
| NO20051814L NO20051814L (no) | 2005-06-24 |
| NO328573B1 true NO328573B1 (no) | 2010-03-22 |
Family
ID=9944689
Family Applications (4)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO20051815A NO20051815L (no) | 2002-09-24 | 2005-04-14 | Reduksjon av akrylarmid-dannelse i kornbaserte naeringsmidler |
| NO20051814A NO328573B1 (no) | 2002-09-24 | 2005-04-14 | Reduksjon av akrylamid-dannelse |
| NO20051813A NO20051813L (no) | 2002-09-24 | 2005-04-14 | Reduksjon av akrylamid-dannelse i naeringsmidler |
| NO20092355A NO332401B1 (no) | 2002-09-24 | 2009-06-19 | Reduksjon av akrylamid-dannelse |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO20051815A NO20051815L (no) | 2002-09-24 | 2005-04-14 | Reduksjon av akrylarmid-dannelse i kornbaserte naeringsmidler |
Family Applications After (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO20051813A NO20051813L (no) | 2002-09-24 | 2005-04-14 | Reduksjon av akrylamid-dannelse i naeringsmidler |
| NO20092355A NO332401B1 (no) | 2002-09-24 | 2009-06-19 | Reduksjon av akrylamid-dannelse |
Country Status (15)
| Country | Link |
|---|---|
| US (4) | US20060147606A1 (es) |
| EP (4) | EP1542546B1 (es) |
| AT (1) | ATE448697T1 (es) |
| AU (3) | AU2003269165A1 (es) |
| CA (4) | CA2499526A1 (es) |
| CY (1) | CY1116577T1 (es) |
| DE (1) | DE60330157D1 (es) |
| DK (2) | DK1542546T3 (es) |
| ES (2) | ES2542865T3 (es) |
| GB (1) | GB0222185D0 (es) |
| HU (1) | HUE026620T2 (es) |
| NO (4) | NO20051815L (es) |
| PT (1) | PT2127526E (es) |
| SI (1) | SI2127526T1 (es) |
| WO (3) | WO2004028276A2 (es) |
Families Citing this family (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20050074538A1 (en) * | 2002-09-19 | 2005-04-07 | Elder Vincent Allen | Method for reducing acrylamide formation in thermally processed foods |
| US20050064084A1 (en) * | 2002-09-19 | 2005-03-24 | Elder Vincent Allen | 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 |
| 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 |
| 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 |
| EP3496541B1 (en) | 2016-08-09 | 2021-05-26 | Kellogg Company | 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)
| 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 |
| CA1092433A (en) * | 1975-07-07 | 1980-12-30 | Barney W. Hilton | Fermented, dehydrated potato products |
| 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 |
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| GB0028119D0 (en) * | 2000-11-17 | 2001-01-03 | Danisco | Method |
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| 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 |
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2002
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2003
- 2003-09-24 CA CA002499526A patent/CA2499526A1/en not_active Abandoned
- 2003-09-24 WO PCT/GB2003/004046 patent/WO2004028276A2/en not_active Application Discontinuation
- 2003-09-24 US US10/528,734 patent/US20060147606A1/en not_active Abandoned
- 2003-09-24 SI SI200332436T patent/SI2127526T1/sl unknown
- 2003-09-24 WO PCT/GB2003/004047 patent/WO2004028277A2/en not_active Application Discontinuation
- 2003-09-24 ES ES09007592.0T patent/ES2542865T3/es not_active Expired - Lifetime
- 2003-09-24 DK DK03750945.2T patent/DK1542546T3/da active
- 2003-09-24 PT PT90075920T patent/PT2127526E/pt unknown
- 2003-09-24 CA CA2499473A patent/CA2499473C/en not_active Expired - Fee Related
- 2003-09-24 EP EP03750945A patent/EP1542546B1/en not_active Expired - Lifetime
- 2003-09-24 DE DE60330157T patent/DE60330157D1/de not_active Expired - Lifetime
- 2003-09-24 EP EP03798244A patent/EP1542548A2/en not_active Withdrawn
- 2003-09-24 CA CA002499540A patent/CA2499540A1/en not_active Abandoned
- 2003-09-24 CA CA 2678730 patent/CA2678730C/en not_active Expired - Lifetime
- 2003-09-24 HU HUE09007592A patent/HUE026620T2/en unknown
- 2003-09-24 EP EP03798243A patent/EP1542547A2/en not_active Withdrawn
- 2003-09-24 ES ES03750945T patent/ES2336784T3/es not_active Expired - Lifetime
- 2003-09-24 EP EP20090007592 patent/EP2127526B1/en not_active Expired - Lifetime
- 2003-09-24 AU AU2003269165A patent/AU2003269165A1/en not_active Abandoned
- 2003-09-24 DK DK09007592.0T patent/DK2127526T3/en active
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- 2003-09-24 AT AT03750945T patent/ATE448697T1/de active
- 2003-09-24 AU AU2003264904A patent/AU2003264904A1/en not_active Abandoned
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2009
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2014
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