AR214505A1 - Procedimiento para elaborar un producto de papa almacenable y apropiado para ser frito,el producto de papa obtenido y procedimiento para preparar con este un producto de papas fritas - Google Patents

Procedimiento para elaborar un producto de papa almacenable y apropiado para ser frito,el producto de papa obtenido y procedimiento para preparar con este un producto de papas fritas

Info

Publication number
AR214505A1
AR214505A1 AR263879A AR26387976A AR214505A1 AR 214505 A1 AR214505 A1 AR 214505A1 AR 263879 A AR263879 A AR 263879A AR 26387976 A AR26387976 A AR 26387976A AR 214505 A1 AR214505 A1 AR 214505A1
Authority
AR
Argentina
Prior art keywords
potato product
prepare
procedure
fried
storable
Prior art date
Application number
AR263879A
Other languages
English (en)
Spanish (es)
Original Assignee
Pepsico Inc
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 Pepsico Inc filed Critical Pepsico Inc
Application granted granted Critical
Publication of AR214505A1 publication Critical patent/AR214505A1/es

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
    • A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products

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)
  • Confectionery (AREA)
AR263879A 1975-07-07 1976-07-07 Procedimiento para elaborar un producto de papa almacenable y apropiado para ser frito,el producto de papa obtenido y procedimiento para preparar con este un producto de papas fritas AR214505A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US59327175A 1975-07-07 1975-07-07

Publications (1)

Publication Number Publication Date
AR214505A1 true AR214505A1 (es) 1979-06-29

Family

ID=24374092

Family Applications (1)

Application Number Title Priority Date Filing Date
AR263879A AR214505A1 (es) 1975-07-07 1976-07-07 Procedimiento para elaborar un producto de papa almacenable y apropiado para ser frito,el producto de papa obtenido y procedimiento para preparar con este un producto de papas fritas

Country Status (7)

Country Link
US (1) US4140801A (de)
JP (1) JPS5210440A (de)
AR (1) AR214505A1 (de)
CA (1) CA1092433A (de)
DE (1) DE2630287A1 (de)
ES (1) ES449618A1 (de)
SE (1) SE7607730L (de)

Families Citing this family (42)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NZ196049A (en) * 1980-01-30 1984-05-31 Commw Scient Ind Res Org Production of ethano l by yeast fermentation of carbohydrate-containing material; petrolethanol mixture
US4834996A (en) * 1985-09-05 1989-05-30 Nabisco Brands, Inc. Extruded starch snack foods and process
US5652010A (en) * 1984-12-14 1997-07-29 Nabisco, Inc. Production of masa corn-based products
US6001409A (en) * 1984-12-14 1999-12-14 Nabisco Technology Company Masa corn-based food products and method of preparing
US4855151A (en) * 1986-08-27 1989-08-08 Curtice-Burns, Inc. Potato product with asymmetric corrugations
JPH029347A (ja) * 1988-03-22 1990-01-12 Frito Lay Inc 押出加工食品およびその製造方法
JPH0394650A (ja) * 1989-09-08 1991-04-19 Nippon Beet Sugar Mfg Co Ltd ポテトチップの製造方法
IS3930A (is) * 1991-10-11 1993-04-12 Matforsk, Norwegian Food Research Institute Aðferð við meðhöndlun á grænmeti
US5429834A (en) * 1993-05-07 1995-07-04 Nabisco, Inc. Production of chip-like starch based snacks
US5695804A (en) * 1994-03-24 1997-12-09 Nabisco Technology Company Production of chip-like durum wheat-based snacks
US5747092A (en) * 1996-04-25 1998-05-05 Nabisco Technology Company Production of crispy wheat-based snacks having surface bubbles
US6491959B1 (en) 2000-10-13 2002-12-10 Kraft Foods Holdings, Inc. Production of crispy corn-based snacks having surface bubbles
US20050053708A1 (en) * 2002-08-09 2005-03-10 Mihalos Mihaelos N. Production of thin, irregular chips with scalloped edges and surface bubbles
US20070141226A1 (en) * 2002-09-19 2007-06-21 Frito-Lay North America, Inc. Method for Reducing Acrylamide Formation in Thermally Processed Foods
US20050074538A1 (en) * 2002-09-19 2005-04-07 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods
US20070141225A1 (en) * 2002-09-19 2007-06-21 Elder Vincent A Method for Reducing Acrylamide Formation
US7267834B2 (en) * 2003-02-21 2007-09-11 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US20070178219A1 (en) * 2002-09-19 2007-08-02 Eric Boudreaux Method for Reducing Acrylamide Formation
US7393550B2 (en) 2003-02-21 2008-07-01 Frito-Lay North America, Inv. Method for reducing acrylamide formation in thermally processed foods
US7037540B2 (en) * 2002-09-19 2006-05-02 Frito-Lay North America, Inc. 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
US20080299273A1 (en) * 2002-09-19 2008-12-04 Ajay Rajeshwar Bhaskar Method of reducing acryalmide by treating a food product
US7811618B2 (en) * 2002-09-19 2010-10-12 Frito-Lay North America, Inc. Method for reducing asparagine in food products
GB0222185D0 (en) * 2002-09-24 2002-10-30 Forinnova As Use
US8414940B2 (en) * 2002-11-06 2013-04-09 Urth Tech, LLC Reduction of acrylamide formation in cooked starchy foods
US8110240B2 (en) * 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
DE10316998A1 (de) * 2003-04-11 2004-10-28 Basf Ag Verfahren zur Verminderung der Acrylamidbildung beim Erhitzen von aminogruppenhaltigen Verbindungen
US7026006B1 (en) * 2003-10-09 2006-04-11 Basic American, Inc. Dehydrated mash potato process
CA2557078A1 (en) 2004-02-06 2005-08-18 Koninklijke Cooperatie Cosun U.A. Selective withdrawal of reducing sugars during blanching
US20050214411A1 (en) * 2004-03-29 2005-09-29 Lindsay Robert C Methods for suppressing acrylamide formation and restoring browned color and flavor
US7820220B2 (en) * 2005-04-08 2010-10-26 Kraft Foods Global Brands Llc Production of baked snack chips with irregular shape having notched edges
US20070281062A1 (en) * 2006-06-01 2007-12-06 Wilfred Marcellien Bourg Process for Neutralizing Enzymes in Corn
US8486684B2 (en) * 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
US20100040750A1 (en) * 2008-08-13 2010-02-18 Assaad Kimberly Nicole Method and apparatus to produce a fried food product having a reduced level of fat and acrylamide
US8284248B2 (en) * 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product
US20100051419A1 (en) * 2008-08-27 2010-03-04 Pravin Maganlal Desai System, method and apparatus for lowering the variability of temperature, moisture content, and acrylamide level 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
US20100255167A1 (en) * 2009-04-07 2010-10-07 Frito-Lay North America, Inc. Method for Reducing Acrylamide in Food Products
US20180228189A1 (en) * 2017-02-14 2018-08-16 Kraft Foods Group Brands Llc Process for maintaining freshness of vegetable pieces
CN112293694A (zh) * 2020-09-22 2021-02-02 湖北中医药大学 一种薯片及其制备方法

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3468673A (en) * 1966-05-19 1969-09-23 Gen Mills Inc French fried potato mix made from dehydrated mashed potatoes
CA902423A (en) * 1968-09-18 1972-06-13 Frito-Lay Potato products and process for making same

Also Published As

Publication number Publication date
JPS5210440A (en) 1977-01-26
CA1092433A (en) 1980-12-30
DE2630287A1 (de) 1977-02-03
US4140801A (en) 1979-02-20
SE7607730L (sv) 1977-01-08
ES449618A1 (es) 1977-11-16

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