AR063911A1 - Metodo para reducir los compuestos sujetos a reacciones de maillard en productos alimenticios de origen vegetal procesados termicamente - Google Patents
Metodo para reducir los compuestos sujetos a reacciones de maillard en productos alimenticios de origen vegetal procesados termicamenteInfo
- Publication number
- AR063911A1 AR063911A1 ARP070105203A ARP070105203A AR063911A1 AR 063911 A1 AR063911 A1 AR 063911A1 AR P070105203 A ARP070105203 A AR P070105203A AR P070105203 A ARP070105203 A AR P070105203A AR 063911 A1 AR063911 A1 AR 063911A1
- Authority
- AR
- Argentina
- Prior art keywords
- thermally processed
- maillard reactions
- food products
- plant
- vegetable origin
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
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)
Abstract
Método para preparar un producto alimenticio de origen vegetal procesado térmicamente que contiene menos productos secundarios no deseados de reacciones de Maillard, que comprende el paso de eliminar al menos un compuesto involucrado en reacciones de Maillard en productos alimenticios de origen vegetal procesados térmicamente mediante tratamiento del intermediario del producto alimenticio de origen vegetal con una preparación enzimática que comprende al menos una enzima que actúa específicamente sobre solo una de las redes de polisacáridos responsables de las propiedades macro-estructurales del intermediario de origen vegetal.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP06124680 | 2006-11-23 | ||
EP06125441 | 2006-12-05 |
Publications (1)
Publication Number | Publication Date |
---|---|
AR063911A1 true AR063911A1 (es) | 2009-02-25 |
Family
ID=38896908
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ARP070105203A AR063911A1 (es) | 2006-11-23 | 2007-11-23 | Metodo para reducir los compuestos sujetos a reacciones de maillard en productos alimenticios de origen vegetal procesados termicamente |
Country Status (7)
Country | Link |
---|---|
US (1) | US20100112124A1 (es) |
EP (1) | EP2088873A1 (es) |
AR (1) | AR063911A1 (es) |
AU (1) | AU2007324517A1 (es) |
CA (1) | CA2669795A1 (es) |
CL (1) | CL2007003359A1 (es) |
WO (1) | WO2008061982A1 (es) |
Families Citing this family (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20070141225A1 (en) * | 2002-09-19 | 2007-06-21 | Elder Vincent A | Method for Reducing Acrylamide Formation |
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 |
ES2376117B1 (es) * | 2009-07-28 | 2013-02-14 | Leng-D'or, S.A. | Procedimiento para reducir la formación de acrilamida en alimentos obtenidos a partir de pellets vegetales. |
AU2020287166A1 (en) * | 2019-06-05 | 2022-01-06 | Danisco Us Inc | Methods for improving the amino acid content of animal feed products |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
AU2001255392A1 (en) * | 2000-04-14 | 2001-10-30 | Novo Nordisk Biotech, Inc. | Enzymatic treatment of potato products |
US7037540B2 (en) * | 2002-09-19 | 2006-05-02 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
US20040101607A1 (en) * | 2002-11-22 | 2004-05-27 | The Procter & Gamble Company | Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce |
CA2557078A1 (en) * | 2004-02-06 | 2005-08-18 | Koninklijke Cooperatie Cosun U.A. | Selective withdrawal of reducing sugars during blanching |
EP1896576A1 (en) * | 2005-05-31 | 2008-03-12 | DSMIP Assets B.V. | Novel process for enzymatic acrylamide reduction in food products |
-
2007
- 2007-11-20 WO PCT/EP2007/062570 patent/WO2008061982A1/en active Application Filing
- 2007-11-20 AU AU2007324517A patent/AU2007324517A1/en not_active Abandoned
- 2007-11-20 US US12/515,791 patent/US20100112124A1/en not_active Abandoned
- 2007-11-20 CA CA002669795A patent/CA2669795A1/en not_active Abandoned
- 2007-11-20 EP EP07822745A patent/EP2088873A1/en not_active Withdrawn
- 2007-11-23 CL CL200703359A patent/CL2007003359A1/es unknown
- 2007-11-23 AR ARP070105203A patent/AR063911A1/es not_active Application Discontinuation
Also Published As
Publication number | Publication date |
---|---|
EP2088873A1 (en) | 2009-08-19 |
WO2008061982A1 (en) | 2008-05-29 |
CL2007003359A1 (es) | 2008-02-01 |
US20100112124A1 (en) | 2010-05-06 |
AU2007324517A1 (en) | 2008-05-29 |
CA2669795A1 (en) | 2008-05-29 |
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Legal Events
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FC | Refusal |