FI20021807A0 - Menetelmä akryyliamidin muodostumisen estämiseksi tai vähentämiseksi elintarvikkeissa - Google Patents
Menetelmä akryyliamidin muodostumisen estämiseksi tai vähentämiseksi elintarvikkeissaInfo
- Publication number
- FI20021807A0 FI20021807A0 FI20021807A FI20021807A FI20021807A0 FI 20021807 A0 FI20021807 A0 FI 20021807A0 FI 20021807 A FI20021807 A FI 20021807A FI 20021807 A FI20021807 A FI 20021807A FI 20021807 A0 FI20021807 A0 FI 20021807A0
- Authority
- FI
- Finland
- Prior art keywords
- acrylamide
- foods
- preventing
- formation
- reducing
- Prior art date
Links
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 title 1
- 230000015572 biosynthetic process Effects 0.000 title 1
- 235000013305 food Nutrition 0.000 title 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted 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
- 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
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FI20021807A FI20021807A (fi) | 2002-10-10 | 2002-10-10 | Menetelmä akryyliamidin muodostumisen estämiseksi tai vähentämiseksi elintarvikkeissa |
AU2003264663A AU2003264663A1 (en) | 2002-10-10 | 2003-09-30 | A process and composition for preventing or reducing the formation of acrylamide in foods |
PCT/FI2003/000711 WO2004032647A1 (en) | 2002-10-10 | 2003-09-30 | A process and composition for preventing or reducing the formation of acrylamide in foods |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FI20021807A FI20021807A (fi) | 2002-10-10 | 2002-10-10 | Menetelmä akryyliamidin muodostumisen estämiseksi tai vähentämiseksi elintarvikkeissa |
Publications (2)
Publication Number | Publication Date |
---|---|
FI20021807A0 true FI20021807A0 (fi) | 2002-10-10 |
FI20021807A FI20021807A (fi) | 2004-04-11 |
Family
ID=8564734
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FI20021807A FI20021807A (fi) | 2002-10-10 | 2002-10-10 | Menetelmä akryyliamidin muodostumisen estämiseksi tai vähentämiseksi elintarvikkeissa |
Country Status (3)
Country | Link |
---|---|
AU (1) | AU2003264663A1 (fi) |
FI (1) | FI20021807A (fi) |
WO (1) | WO2004032647A1 (fi) |
Families Citing this family (18)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7811618B2 (en) | 2002-09-19 | 2010-10-12 | Frito-Lay North America, Inc. | Method for reducing asparagine in food products |
US7267834B2 (en) | 2003-02-21 | 2007-09-11 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
US7393550B2 (en) | 2003-02-21 | 2008-07-01 | Frito-Lay North America, Inv. | Method for reducing acrylamide formation in thermally processed foods |
JP2004305201A (ja) * | 2002-11-27 | 2004-11-04 | Hayashibara Biochem Lab Inc | アクリルアミドの生成抑制方法とその用途 |
US8110240B2 (en) | 2003-02-21 | 2012-02-07 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
DE10320728A1 (de) * | 2003-05-08 | 2004-11-18 | Helmut Prof. Dr. Dipl.-Chem. Ritter | Verminderung toxischer Anteile in Lebensmitteln |
WO2006099798A1 (fr) * | 2005-03-21 | 2006-09-28 | Zhejiang University (Hangzhou) Innoessen Bio-Technology Co., Ltd. | Méthode d'utilisation d'extrait de feuille de bambou en tant qu'inhibiteur d'acrylamide dans les aliments transformés à chaud |
US8486684B2 (en) | 2007-08-13 | 2013-07-16 | Frito-Lay North America, Inc. | Method for increasing asparaginase activity in a solution |
CN102099004B (zh) | 2008-05-16 | 2014-08-06 | 高露洁-棕榄公司 | 口腔用组合物及其应用 |
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 |
BE1018786A3 (fr) * | 2010-01-19 | 2011-08-02 | Akajoua Rachid | La gaufre de liege recette artisanal au macha. |
CN103025174B (zh) * | 2010-06-25 | 2014-11-12 | 木村修一 | 加热处理加工食品中的丙烯酰胺减少方法 |
CN104126743B (zh) * | 2014-04-16 | 2016-06-29 | 南昌大学 | 一种降低热加工食品中呋喃生成的方法 |
WO2018169055A1 (ja) | 2017-03-16 | 2018-09-20 | 学校法人北里研究所 | 新規ポコニオライド化合物及びその使用 |
CN111109322A (zh) * | 2019-12-25 | 2020-05-08 | 佛山职业技术学院 | 焙烤食品中抑制丙烯酰胺产生的方法及曲奇饼干 |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH02100660A (ja) * | 1988-10-07 | 1990-04-12 | Nasa:Kk | 食品保存方法 |
US6495185B1 (en) * | 1996-10-31 | 2002-12-17 | Slk Foundation | Flavoring composition, production and use thereof |
AUPQ598300A0 (en) * | 2000-03-03 | 2000-03-23 | Citrus Sensation Pty Ltd | Citrus fruit preservative |
US20030219518A1 (en) * | 2002-05-21 | 2003-11-27 | Zhaoaying Li | Process and apparatus for reducing residual level of acrylamide in heat processed food |
-
2002
- 2002-10-10 FI FI20021807A patent/FI20021807A/fi unknown
-
2003
- 2003-09-30 WO PCT/FI2003/000711 patent/WO2004032647A1/en not_active Application Discontinuation
- 2003-09-30 AU AU2003264663A patent/AU2003264663A1/en not_active Abandoned
Also Published As
Publication number | Publication date |
---|---|
FI20021807A (fi) | 2004-04-11 |
AU2003264663A1 (en) | 2004-05-04 |
WO2004032647A1 (en) | 2004-04-22 |
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