WO2024076235A1 - Prémélange de revêtement sec pour frites de pomme de terre - Google Patents

Prémélange de revêtement sec pour frites de pomme de terre Download PDF

Info

Publication number
WO2024076235A1
WO2024076235A1 PCT/NL2023/050516 NL2023050516W WO2024076235A1 WO 2024076235 A1 WO2024076235 A1 WO 2024076235A1 NL 2023050516 W NL2023050516 W NL 2023050516W WO 2024076235 A1 WO2024076235 A1 WO 2024076235A1
Authority
WO
WIPO (PCT)
Prior art keywords
potato
finish
potato fries
fries
mix
Prior art date
Application number
PCT/NL2023/050516
Other languages
English (en)
Inventor
Frédérique Guyonne Hélène VAN THIEL
Bartholomeus Antonius Charles DONDERS
Original Assignee
Lambweston / Meijer V.O.F.
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 Lambweston / Meijer V.O.F. filed Critical Lambweston / Meijer V.O.F.
Publication of WO2024076235A1 publication Critical patent/WO2024076235A1/fr

Links

Classifications

    • 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
    • A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
    • 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
    • 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

Definitions

  • the present invention relates to a dry coating pre-mix for potato fries, to the coated potato fries, to the finish-fried potato fries and to the use of the pre -mix to prepare coated potato fries.
  • the potato fries market is changing. There is a growing popularity of online food delivery, which puts a higher demand on the holding time. The increasing awareness of healthier eating habits also has an impact. Potato fries with a lower fat content or suitable for alternative frying techniques are in higher demand. Furthermore, there is a trend towards better taste and mouth feel. More than half of the consumers are interested in trying new sensory experiences with crispiness and crunchiness as important attributes.
  • a dry coating pre-mix for potato fries comprising a coating base and a hydrocolloid that is capable of reacting with divalent ions, which coating premix when applied as a batter to potato fries confers a crispy and crunchy external texture and a large contrast inside/outside to the fries after finish-frying.
  • Alginates and carrageenans are hydrocolloids obtained from brown and red seaweeds. In the presence of divalent cations, mostly Ca 2+ , these ions can bind to the carboxyl groups in alginate and act as cross-linkers that stabilize the alginate chains by formation of a gel-network.
  • Carrageenans are soluble in water, but the solubility inter alia depends on the presence of potential associated cations, such as sodium, potassium, calcium, and magnesium, which promote cationdependent aggregation between carrageenan helices leading to gel formation. Both types of molecules are thus capable of reacting with divalent ions, such as Ca 2+ and Mg 2+ .
  • the content thereof in the pre-mix is suitably 0.05 and 0.40%, in particular between 0.09 and 0.36%, more in particular between 0.12 and 0.25%, even more in particular between 0.15 and 0.20%. A content of 0.18% is most preferred.
  • the content thereof in the pre-mix is between 0.20 and 1.5%, in particular between 0.25 and 1%, more in particular between 0.35 and 0.8%, even more in particular between 0.45 and 0.55%. A content of 0.5% is most preferred.
  • the coating base of the dry coating pre-mix comprises modified potato starch and rice flour.
  • the coating base may further comprise other ingredients, in particular ingredients selected from potato maltodextrin, native potato starch, animal proteins, such as egg, vegetable proteins, in particular pea protein, potato protein, soy protein, rice protein, corn protein, legume protein, such as bean protein, chickpea protein, lentil protein, salt, sodium acid pyrophosphate (SAPP), sodium bicarbonate, dextrose, xanthan gum or combinations thereof.
  • Rice flour and native potato starch are fillers. Rice flour also further adds to the crispiness.
  • the other ingredients have functionalities that confer particular properties upon the coating.
  • Modified potato starch is a film forming agent and contributes to the adhesion of the coating to the surface of the potato fries.
  • Dextrose is added to obtain a golden brown, slightly glossy appearance.
  • SAPP and sodium bicarbonate are leavening agents. Together they produce CO2 which becomes trapped in the coating and becomes fixed after finish frying. This further adds to the crispiness.
  • Xanthan gum is a thickening agent that increases the viscosity of the coating thus facilitating application of the coating to the potato fries.
  • the hydrocolloid significantly improves the crispiness and crunchiness obtained with the coating base alone.
  • the invention further relates to a batter for coating potato fries, comprising the dry coating pre-mix described above and a liquid.
  • the liquid is suitably water.
  • the ratio between dry coating pre-mix and liquid is 1:2, preferably 1:1.75, more preferably 1:1.5.
  • the hydrocolloid in particular the alginate
  • the hydrocolloid, in particular alginate may be in a liquid form.
  • the hydrocolloid solution is added after preparation of the batter from a dry coating pre-mix without the hydrocolloid.
  • An alginate solution can for example be stirred into the batter in a tank.
  • the invention further relates to potato fries coated with a batter prepared from the dry coating pre-mix.
  • the batter is applied to the potato fries by dipping freshly cut and optionally preheated potato strips in the batter and putting the strips on a grid to drain excess batter. After coating the strips are pre-fried.
  • the potato strips are for example pre-heated by means of blanching in hot water or with steam.
  • the only pre-treatment is the pre-heating.
  • the pre-heated potato strips are exposed to a short dip in a solution with an acidulant, in particular SAPP.
  • the potato strips before being coated with the batter, are preferably not exposed to any further chemical or enzymatic treatment composition.
  • the fries are usually pre-fried.
  • Pre-fried potato fries coated with a batter made of the dry coating pre -mix of the invention are thus also part of this invention.
  • the potato fries can be sold as fresh potato fries.
  • the pre-fried fries are cooled down to refrigeration temperature and transported to the wholesale, retail facility or foodservice industry, such as catering services, restaurants, pubs and the like.
  • the fries are conserved to preserve chemical, microbiological and sensory quality until the moment of final preparation and consumption.
  • the potato fries are cooled down and deep- frozen for longer storage.
  • the coated fries, pre-fried fries or deep-frozen fries must be finish- fried.
  • Finish-frying comprises cooking coated potato fries of the invention for 2 to 5 minutes at 160 to 190°C in oil.
  • Finish-fried potato fries, obtainable by finish- frying coated potato fries of the invention are also part thereof.
  • potato fries instead of cooking the potato fries in oil, they can be finish-fried in an air fryer or oven.
  • the finish-fried potato fries of the invention perform better than existing crispy and crunchy potato fries with respect to crispiness and crunchiness.
  • the finish-fried potato fries of the invention also have a larger contrast inside/outside.
  • the crispiness and crunchiness and contrast inside/outside of the potato fries that have been coated according to the invention are determined by means of a sensory test panel.
  • Sensory analysis is a commonly used method to evaluate the texture of foods.
  • Quantitative Descriptive Analysis (QDA) (Stone, H., Sidel, J., Oliver, S., Woolsey, A., and Singleton, R. C., (1974).
  • QDA Quantitative Descriptive Analysis
  • Sensory evaluation by quantitative descriptive analysis. Food Technol. 28(11), 24, 26, 28, 29, 32, 34) is used. This is a behavioral sensory evaluation approach that uses descriptive panels to measure a product’s sensory characteristics. Panel members use their senses to identify perceived similarities and differences in products.
  • Line scales are employed for panel training and data collection. During the test, panelists place a cross on the line scale. The position of this cross is translated into an exact score between 0 and 100. The scale direction goes from left to right with increasing intensities, e.g., ‘not’ or ‘no’(score of 0) to ‘very’ or ‘large’ on the right side of the scale (score of 10). The difference among products is a value without dimension.
  • the finish-fried coated potato fries of the invention when served after 5 minutes holding time at room temperature after finish-frying, have a crispiness of at least 60 on a line scale of 0 to 100 as determined by a sensory panel after taking a bite with the incisors.
  • the crispiness is preferably at least 65, more preferably at least 70, even more preferably at least 75 or at least 80, most preferably at least 85 on the above-mentioned scale.
  • the finish-fried potato fries of the invention when served after 5 minutes holding time at room temperature after finish-frying, have a crunchiness of at least 60 on a line scale of 0 to 100 as determined by a sensory panel after chewing between the molars.
  • the crunchiness is preferably at least 65, more preferably at least 70, even more preferably at least 75 or at least 80, most preferably at least 85 on the above-mentioned scale.
  • the finish-fried potato fries of the invention when served after 5 minutes holding time at room temperature after finish-frying, have a contrast inside/outside of at least 60 on a line scale of 0 to 100 as determined by a sensory panel after placing the centerpiece of the fry between the molars and biting down through the product.
  • the contrast inside/outside is preferably at least 65, more preferably at least 70, even more preferably at least 75, most preferably at least 80 on the above-mentioned scale.
  • the coating of the invention also provides a better holding time.
  • the holding time is the time after which finish-fried potato fries lose their crispiness and crunchiness and turn cold.
  • a long holding time is in particular important for delivered foods.
  • the finish-fried coated potato fries of the invention when served after 30 minutes holding time in a quick-service restaurant cup in two paper bags placed in a delivery bag of a food delivery platform, have a crispiness of at least 60 on a line scale of 0 to 100 as determined by a sensory panel after taking a bite with the incisors.
  • the potato fries when served after 30 minutes holding time in a quick-service restaurant cup in two paper bags placed in a delivery bag of a food delivery platform, have a crunchiness of at least 60 on a line scale of 0 to 100 as determined by a sensory panel after chewing between the molars.
  • the finish-fried potato fries when served after 5 minutes holding time at room temperature after finish- frying, have a contrast inside/outside of at least 60 on a line scale of 0 to 100 as determined by a sensory panel after placing the centerpiece of the fry between the molars and biting down through the product.
  • the invention further relates to the use of the dry coating pre -mix as described herein in the preparation of potato fries with a crispy and crunchy external texture and a large contrast inside/outside.
  • the preparation of the potato fries comprises finish-frying the potato fries after applying a batter comprising the dry coating pre-mix.
  • the invention also relates to a method for the preparation of potato fries with a crispy and crunchy external texture and a large contrast inside/outside, comprising a) coating potato strips with a batter; b) pre-frying the coated strips; c) optionally deep-freezing the pre-fried strips; and d) finish-frying the strips to obtain potato fries.
  • the potato strips Before coating the potato strips may be pre-heated, for example by means of blanching. After prefrying the strips can be deep-frozen or stored in a refrigerator before finish-frying. Deep-frozen fries are suitably not thawed before finish-frying.
  • the method of the invention consists of steps a), b) and d) or of steps a), b), c) and d).
  • finish-frying may be performed later in time than coating and pre-frying and optionally deep-freezing.
  • finish-frying is performed days to months after deepfreezing.
  • finish-frying is performed hours to weeks after pre-frying.
  • the pre-fried potato strips are refrigerated until finish-frying.
  • the method of the invention encompasses the situations in which the fries are immediately finish-fried, are finish- fried after having been refrigerated for a period of time and are finish-fried after having been stored in deep-frozen state for a period pf time.
  • This example describes the preparation of coatings with different hydrocolloids as the functional ingredient and testing of these coatings for crispiness and crunchiness and for contrast inside/outside.
  • a coating base contains the ingredients listed in Table 1. This is also the pre-mix for the reference batter. Rice flour and native potato starch are the fillers. Part of these is replaced by the hydrocolloid to be tested. The remainder of the dry pre-mix is then constituted by the fillers in a ratio of about 2:1.
  • the coating base without the fillers is called herein “backbone”. Table 1
  • the potatoes are washed with cold tap water and a scrub brush and subsequently pre-heated for 20 minutes in a bucket with tap water of 50-60°C.
  • the potatoes are then cut into strips with a universal potato cutter to a cutting size of 9x9 mm.
  • the potato strips thus obtained are transferred immediately to a bucket with cold tap water.
  • the potato strips are blanched for 8 minutes in a water bath of 81°C.
  • the potato strips are dipped for 30 seconds in a bath containing 0.5% SAPP (sodium acid pyrophosphate). Drying the potato strips is done in a Rational oven for 8 minutes at a temperature of 50°C and relative humidity of 0%. Only completely straight strips without convex sides are used.
  • the coating batter is prepared by mixing 480 g dry pre-mix in 720 g cold tap water. The batter is first mixed with a whisk and subsequently with a KitchenAid Classic 5KSM45 mixer with a whisk at level 3. After 10 minutes rest the batter is mixed for another minute at level 3.
  • the potato strips are coated by putting a handful of strips in a bowl with the batter and removing the strips with a skimmer and placing them on a cake grid. Superfluous batter is blown from the strips with a hairdryer at the highest speed and cool setting from a distance of about 5 cm.
  • coated strips are distributed over two frying baskets and pre-fried for 1 minute in sunflower oil in a frying pan that was pre-heated to 175°C.
  • the pre-fried fries are then put in the freezer on a rack covered with seal foil to be cooled down to room temperature. Then the fries are stored in a freezer at -20°C until use.
  • the deep-frozen potato fries are fried in 200 g batches in sunflower oil of 175°C in a pre-heated frying pan for 2:45 minutes. Afterwards, they are cooled down for 2 minutes.
  • the Force Software of the Texture Analyzer records the required force during contact of the probe and the sample fry (FO), the required force for breaking the sample (Fl) and the force at the end of the measurement (F2).
  • the force and sound measurements were combined by means of AnalyseForceSound software, and the crispiness calculated. The results are shown in Figure 1 and Table 4.
  • the results are averages of 7 measurements. Initially, 10 measurements were made, and the outliers were not taken into account.
  • the baseline measurement is a coating only comprising the coating base without the hydrocolloids and without the fillers.
  • the reference is a factory sample, which is the fry with the coating base.
  • Quantitative Descriptive Analysis (QDA) method has been used for this test to describe the products.
  • the panelists agreed upon the vocabulary to be used.
  • the sensory vocabulary used will be described below. All products were presented blindly at eating temperature to the panelists following an unbalanced block design.
  • Table 5 summarizes the parameters of the three tests.
  • the samples were prepared by frying 680 grams of deep-frozen product for 3:15 min at 175°C in a 17 kW Henny Penny fryer. After cooking, the products for direct service were scooped into boat cups labelled with 3-digit codes. These products were served to the panelists after a holding time of 5 minutes at eating temperature.
  • the panelists were seated in sensory booths with appropriate daylight lighting and a slight over-pressure to prevent contaminating odours to enter the booths.
  • the products were served with 3-digit codes following semi-monadic presentation. To balance out the position of the products as equally as possible, an unbalanced block design has been used. With this, effects related to the order in which the products are presented to the panelists is minimized.
  • the data has been collected using EyeQuestion software (version 5.0.5.5). Each panelist had approximately 8 minutes to evaluate each product. Within this time frame they had to score the attributes on a line scale.
  • the attributes relevant for the invention are crispiness and crunchiness and contrast inside/outside.
  • the LWM vocabulary for these attributes is shown in Table 7.
  • the data analysis was carried out using EyeOpenR software (version 5.0.5.5). For every attribute an ANOVA has been performed, in which panelists and products were taken into account as fixed factors. When a significant difference between the products was found, a post-hoc analysis following the Tukey method was performed on the data to gain insight into the nature of the differences. This analysis was performed at a 95% confidence level.
  • Table 8a The results of the various experiments are summarized in Tables 8a, 8b and 8c.
  • Table 8a The results of the various experiments are summarized in Tables 8a, 8b and 8c.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biotechnology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

La présente invention concerne un prémélange de revêtement sec pour frites de pomme de terre, comprenant une base de revêtement et un hydrocolloïde qui est capable de réagir avec des ions divalents, ledit prémélange de revêtement, lorsqu'il est appliqué sous forme de pâte à frire aux frites de pomme de terre, conférant une texture externe croustillante et croquante et un grand contraste entre l'intérieur et l'extérieur des frites après la friture finale. L'hydrocolloïde est de manière appropriée de l'alginate ou du carraghénane, ou une combinaison de ceux-ci. L'invention concerne en outre une pâte à frire préparée à partir du prémélange en ajoutant un liquide, en particulier de l'eau, à des frites de pomme de terre revêtues de la pâte à frire, à des frites de pomme de terre enrobées préfrites, à des frites de pomme de terre enrobées préfrites qui sont surgelées et à des frites de pomme de terre enrobées ayant subi la friture finale. L'invention concerne en outre l'utilisation du prémélange dans la préparation de frites de pomme de terre avec une texture externe croustillante et croquante et/ou ayant un grand contraste entre l'intérieur et l'extérieur.
PCT/NL2023/050516 2022-10-03 2023-10-03 Prémélange de revêtement sec pour frites de pomme de terre WO2024076235A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NL2033214 2022-10-03
NL2033214A NL2033214B1 (en) 2022-10-03 2022-10-03 Dry coating pre-mix for potato fries

Publications (1)

Publication Number Publication Date
WO2024076235A1 true WO2024076235A1 (fr) 2024-04-11

Family

ID=85222492

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/NL2023/050516 WO2024076235A1 (fr) 2022-10-03 2023-10-03 Prémélange de revêtement sec pour frites de pomme de terre

Country Status (2)

Country Link
NL (1) NL2033214B1 (fr)
WO (1) WO2024076235A1 (fr)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0607002A2 (fr) * 1993-01-15 1994-07-20 Monsanto Company Procédé de préparation d'aliments frits ou d'aspect frits à faible teneur en graisse utilisant du gellan
EP0487340B1 (fr) * 1990-11-21 1997-05-14 Hercules Incorporated Enrobage pour composition alimentaire limitant l'absorption de graisse à la friture
WO2007041682A1 (fr) * 2005-10-04 2007-04-12 Jamshid Ashourian Produits alimentaires frits a faible contenu en corps gras
EP1430788B1 (fr) * 2002-12-19 2007-08-01 National Starch and Chemical Investment Holding Corporation Produits alimentaires frits à teneur réduite en graisse, comprenant une couche d'hydrocolloide réticulé et une couche de pâte à frire
WO2012039598A1 (fr) * 2010-09-24 2012-03-29 Holista Biotech Sdn. Bhd. Procédé de traitement de produit alimentaire et produit alimentaire correspondant
WO2015130163A1 (fr) * 2014-02-28 2015-09-03 Marinus Jacobus Vervoort Procédé d'obtention d'ingrédients naturels pour des produits alimentaires par liaison de l'eau

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0487340B1 (fr) * 1990-11-21 1997-05-14 Hercules Incorporated Enrobage pour composition alimentaire limitant l'absorption de graisse à la friture
EP0607002A2 (fr) * 1993-01-15 1994-07-20 Monsanto Company Procédé de préparation d'aliments frits ou d'aspect frits à faible teneur en graisse utilisant du gellan
EP1430788B1 (fr) * 2002-12-19 2007-08-01 National Starch and Chemical Investment Holding Corporation Produits alimentaires frits à teneur réduite en graisse, comprenant une couche d'hydrocolloide réticulé et une couche de pâte à frire
WO2007041682A1 (fr) * 2005-10-04 2007-04-12 Jamshid Ashourian Produits alimentaires frits a faible contenu en corps gras
WO2012039598A1 (fr) * 2010-09-24 2012-03-29 Holista Biotech Sdn. Bhd. Procédé de traitement de produit alimentaire et produit alimentaire correspondant
WO2015130163A1 (fr) * 2014-02-28 2015-09-03 Marinus Jacobus Vervoort Procédé d'obtention d'ingrédients naturels pour des produits alimentaires par liaison de l'eau

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
ROBERT G BRANNAN ET AL: "Influence of ingredients that reduce oil absorption during immersion frying of battered and breaded foods", EUROPEAN JOURNAL OF LIPID SCIENCE TECHNOLOGY, WILEY VCH VERLAG, WEINHEIM, DE, vol. 116, no. 3, 4 March 2014 (2014-03-04), pages 240 - 254, XP072146730, ISSN: 1438-7697, DOI: 10.1002/EJLT.201200308 *
STONE, H.SIDEL, J.OLIVER, S.WOOLSEY, A.SINGLETON, R. C.: "Sensory evaluation by quantitative descriptive analysis", FOOD TECHNOL, vol. 28, no. 11, 1974, pages 24,26,28,29,32,34

Also Published As

Publication number Publication date
NL2033214B1 (en) 2024-04-16

Similar Documents

Publication Publication Date Title
NO303561B1 (no) FremgangsmÕte for fremstilling av lavkalori-kj°ttprodukter
JP3782711B2 (ja) 冷凍揚げ物の製造方法
AU776363B2 (en) Water-dispersible coating composition for fried foods and the like
ES2968341T3 (es) Producto de tipo queso, uso del mismo y método para preparar el mismo
Shih et al. Effects of rice batter on oil uptake and sensory quality of coated fried okra
Schur Texture integrity: challenge for research and development
WO2024076235A1 (fr) Prémélange de revêtement sec pour frites de pomme de terre
KR20050115051A (ko) 신규한 치킨 가공방법 및 상기 방법으로 제조된 치킨
JP2717413B2 (ja) フライ用食品及びその製造方法
JP7144648B1 (ja) 衣揚げ食品用打ち粉ミックス
JPS58190365A (ja) 冷凍フライ様食品の製造法
Atmaja et al. ENGLISH FOR SPECIFIC PURPOSES (AN ENGLISH BOOK FOR CHEF STUDENTS)
Shepherd The Low-FODMAP Diet Cookbook: 150 Simple, Flavorful, Gut-friendly Recipes to Ease the Symptoms of IBS, Celiac Disease, Crohn's Disease, Ulcerative Colitis, and Other Digestive Disorders
JPS59232059A (ja) 低温流通に適する，から揚げ用衣ミツクス
Engstrom The Farmer's Wife Cookbook: Over 400 Blue-Ribbon recipes!
US20040146608A1 (en) Coated food product with jalapeno pieces
Patterson Process development to enhance utilization potential of Akara
Conforti Food selection and preparation: a laboratory manual
Johnson Food and Nutrition: Supplemental Lessons for Training Extension Aides: Food Preparation.
Vaclavik et al. Dimensions of food
Campbell et al. Food Technology
Bhuta Development of an optimum reduced fat prefry method for french fry potatoes
Nott The low FODMAP cookbook: Cooking for family and friends with dietary irritable bowel syndrome and malabsorption of fructose and other FODMAPs
Cooper How to cut food costs
Delaine The autism cookbook: 101 gluten-free and dairy-free recipes

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 23786361

Country of ref document: EP

Kind code of ref document: A1