AR032759A1 - COOKED FOOD PRODUCTS CONTAINING LIVE LEAVES AND PROCEDURE FOR THE PREPARATION OF THESE PRODUCTS - Google Patents
COOKED FOOD PRODUCTS CONTAINING LIVE LEAVES AND PROCEDURE FOR THE PREPARATION OF THESE PRODUCTSInfo
- Publication number
- AR032759A1 AR032759A1 ARP010103432A ARP010103432A AR032759A1 AR 032759 A1 AR032759 A1 AR 032759A1 AR P010103432 A ARP010103432 A AR P010103432A AR P010103432 A ARP010103432 A AR P010103432A AR 032759 A1 AR032759 A1 AR 032759A1
- Authority
- AR
- Argentina
- Prior art keywords
- products
- cooked food
- procedure
- preparation
- food products
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/22—Partially or completely coated products coated before baking
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- 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
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
- A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Biophysics (AREA)
- Nutrition Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Fodder In General (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
La presente se refiere a productos alimenticios cocidos que contienen levaduras vivas, a los procedimientos de preparacion de productos alimentarios cocidos que contiene levaduras vivas, a los productos susceptibles de que se los obtenga segun esos procedimientos, a una composicion probiotica basada sobre cuerpos grasos que contienen levaduras vivas y al procedimiento de preparacion de esta composicion, así como a su utilizacion.This refers to cooked food products that contain live yeasts, to the procedures for preparing cooked food products that contain live yeasts, to products that can be obtained according to those procedures, to a probiotic composition based on fatty bodies that contain live yeasts and the preparation procedure of this composition, as well as its use.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR0009456A FR2811867B3 (en) | 2000-07-19 | 2000-07-19 | COOKED FOOD PRODUCTS CONTAINING LIVE YEASTS AND THEIR PREPARATION PROCESS |
FR0010474A FR2812794B1 (en) | 2000-08-09 | 2000-08-09 | COOKED FOOD PRODUCTS COMPRISING LIVE YEASTS AND PROCESS FOR PREPARING THE SAME |
Publications (1)
Publication Number | Publication Date |
---|---|
AR032759A1 true AR032759A1 (en) | 2003-11-26 |
Family
ID=26212541
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ARP010103432A AR032759A1 (en) | 2000-07-19 | 2001-07-18 | COOKED FOOD PRODUCTS CONTAINING LIVE LEAVES AND PROCEDURE FOR THE PREPARATION OF THESE PRODUCTS |
Country Status (9)
Country | Link |
---|---|
EP (1) | EP1301081A1 (en) |
CN (1) | CN100577019C (en) |
AR (1) | AR032759A1 (en) |
AU (1) | AU2001277598A1 (en) |
BR (1) | BR0112628A (en) |
CZ (1) | CZ301663B6 (en) |
HU (1) | HUP0302049A2 (en) |
PL (1) | PL202949B1 (en) |
WO (1) | WO2002005652A1 (en) |
Families Citing this family (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE10213280A1 (en) * | 2002-03-25 | 2003-10-23 | Mars Inc | Protein-containing food product and process for its manufacture |
DE102004004030A1 (en) * | 2004-01-27 | 2005-08-18 | Mars Inc. | Food product and process for its production |
WO2005089564A1 (en) | 2004-03-19 | 2005-09-29 | Danisco A/S | Emulsifier composition for shortening |
DE102007037605A1 (en) | 2007-08-07 | 2009-02-12 | Mars Incorporated | Method and device for drying a material |
EP2028265A1 (en) * | 2007-08-21 | 2009-02-25 | Beldem | Compositions for the release and protection of instant active dry yeasts |
US9771199B2 (en) | 2008-07-07 | 2017-09-26 | Mars, Incorporated | Probiotic supplement, process for making, and packaging |
CN101347139B (en) * | 2008-09-04 | 2011-03-23 | 上海瑞莱新侨食品有限公司 | Cream cake containing probiotics and preparing technique thereof |
FR2988565B1 (en) * | 2012-03-30 | 2014-08-22 | Lesaffre & Cie | BAKERY PRODUCTS CONTAINING NON-BAKING YEAST |
US20130295227A1 (en) * | 2012-05-01 | 2013-11-07 | Robbert H. ter Haar | Composition Comprising a Sensitive Ingredient |
JP6991508B2 (en) * | 2017-11-10 | 2022-01-12 | 国立大学法人帯広畜産大学 | How to make yeast for bread making and yeast for bread making |
Family Cites Families (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2523483A (en) * | 1947-03-14 | 1950-09-26 | Stern Morris | Preserved yeast products |
FR2219758B1 (en) * | 1973-03-02 | 1980-04-18 | British Petroleum Co | |
GB1451793A (en) * | 1973-06-22 | 1976-10-06 | Distillers Co Yeast Ltd | Active dried yeast |
US5098725A (en) * | 1989-06-30 | 1992-03-24 | Bio-Dar, Ltd. | Heat stabilized flavoring agents coated with hydrogenated castor oil |
AUPM823094A0 (en) * | 1994-09-16 | 1994-10-13 | Goodman Fielder Limited | Probiotic compositions |
SG49927A1 (en) * | 1995-04-28 | 1998-06-15 | Fuji Oil Co Ltd | Center material for doughs for batters and bakery products using the same |
JP3717557B2 (en) * | 1995-09-26 | 2005-11-16 | 日本たばこ産業株式会社 | Pellet frozen raw yeast |
ATE206873T1 (en) * | 1997-01-09 | 2001-11-15 | Nestle Sa | CEREAL PRODUCT CONTAINING PROBIOTICS |
FI108512B (en) * | 1997-08-22 | 2002-02-15 | Danisco Finland Oy | Pastous composition intended to be horrified, use of composition and products containing it |
-
2001
- 2001-07-17 EP EP01955431A patent/EP1301081A1/en not_active Ceased
- 2001-07-17 AU AU2001277598A patent/AU2001277598A1/en not_active Abandoned
- 2001-07-17 CN CN01812941A patent/CN100577019C/en not_active Expired - Fee Related
- 2001-07-17 HU HU0302049A patent/HUP0302049A2/en unknown
- 2001-07-17 WO PCT/FR2001/002323 patent/WO2002005652A1/en active Search and Examination
- 2001-07-17 CZ CZ20030153A patent/CZ301663B6/en not_active IP Right Cessation
- 2001-07-17 BR BR0112628-8A patent/BR0112628A/en not_active IP Right Cessation
- 2001-07-17 PL PL363182A patent/PL202949B1/en unknown
- 2001-07-18 AR ARP010103432A patent/AR032759A1/en active IP Right Grant
Also Published As
Publication number | Publication date |
---|---|
HUP0302049A2 (en) | 2003-09-29 |
PL202949B1 (en) | 2009-08-31 |
CZ2003153A3 (en) | 2003-06-18 |
BR0112628A (en) | 2003-07-01 |
WO2002005652A1 (en) | 2002-01-24 |
EP1301081A1 (en) | 2003-04-16 |
CZ301663B6 (en) | 2010-05-19 |
PL363182A1 (en) | 2004-11-15 |
AU2001277598A1 (en) | 2002-01-30 |
CN1443040A (en) | 2003-09-17 |
CN100577019C (en) | 2010-01-06 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
AR048405A1 (en) | COMPOSITIONS CONTAINING CIS ISOMERS OF A CAROTENOID COMPOUND | |
AR024006A1 (en) | FAT COMPOSITIONS; METHOD TO PREPARE THEM, AND USE OF THE SAME | |
AR032977A1 (en) | USED COPROCESSED COMPOSITIONS AS CULINARY THICKENERS | |
AR032759A1 (en) | COOKED FOOD PRODUCTS CONTAINING LIVE LEAVES AND PROCEDURE FOR THE PREPARATION OF THESE PRODUCTS | |
ES2130594T3 (en) | MICROCAPSULES WITH WALL OF RETICULATED VEGETABLE POLYPHENOLS AND COMPOSITIONS THAT CONTAIN THEM. | |
BRPI0515676A (en) | vegetable protein fraction and meat substitute | |
AR054939A1 (en) | METHODS TO APPLY ANTIMICROBIAL FOOD FORMULATIONS | |
BRPI0907003A8 (en) | "USE OF ALTERNAN OLIGOSARIDE, AND ACID FOOD". | |
CL2008001382A1 (en) | A method of preparing an aerated lyophilized fruit or vegetable composition comprising: providing a fruit or vegetable ingredient, incorporating an emulsifier and a viscosity improver, pasteurizing, aerating and lyophilizing; aerated freeze-dried fruit or vegetable composition. | |
MX2021004999A (en) | Administration of butyrate, bete-hydroxybutyrate, cannabidiol, and related compounds in humans. | |
CL2011002786A1 (en) | Use of a biomass derived from a culture of the methanotrophic bacteria in the elaboration of an agent for the prevention or amelioration of enteritis induced by plants in fish; food component consisting of said biomass and a plant material; and process for preparing said component. | |
DK1114674T3 (en) | Preparation of food products | |
ES2195902T3 (en) | COMPOSITION THAT INCLUDES ALKALINE SPHINGOMYELINASE FOR USE AS A DIETETIC PREPARATION, FOOD SUPPLEMENT OR PHARMACEUTICAL PRODUCT. | |
AR087059A1 (en) | FORMULATION CONTAINING MILK AS A BASE | |
AR064486A1 (en) | FERMENTED PRODUCTS BASED ON FOOD FIBERS AND THEIR PREPARATION PROCEDURES | |
UY31787A (en) | SYSTEM TO PERFECT, LEARN AND INNOVATE NUTRITIONALLY FOOD OILS | |
CL2011003235A1 (en) | Fish food containing at least one water-soluble antioxidant selected from the group hydroxycinnamic acids or hydrobenzoic acids, contains up to 40 mg of pigment per kilogram of food of at least one pigment selected from the group comprising astaxanthin or canthaxanthin. | |
CL2020003095A1 (en) | Fat-based filler composition | |
MY156472A (en) | Fungicidal composition | |
UY27328A1 (en) | MICROCAMPS FOR PROTECTION AGAINST BAD BREATH | |
AR072746A1 (en) | TASTY FOOD PRODUCT AND PROCEDURE TO PREPARE IT | |
CL2023001084A1 (en) | Food compositions that incorporate agricultural pomace and methods to produce them. | |
CO6280595A2 (en) | HOMOGENOUS COMPOSITION CONTAINING ALTERNATE AS A TEXTURIZING AGENT FOR FOOD AND COSMETIC PRODUCTS AND PROCEDURE TO PREPARE IT | |
WO2008120542A1 (en) | Food composition having the form of solid preparation comprising plant polygonum aviculare as active ingredient | |
CL2007003084A1 (en) | Fish food that includes a vegetable protein and mannanoligosaccharides; use to counteract the negative nutritional effects in a fish; use to improve the increase in pigmentation in fish, and use to improve the acceptance of pigments in fish. |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
FG | Grant, registration |