Method for reducing acrylamide formation in thermally processed foods
A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food p...
Gespeichert in:
| Hauptverfasser: | , , , , , , , , , |
|---|---|
| Format: | Patent |
| Sprache: | eng ; fre ; ger |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | DESAI, PRAVIN, MAGANLAL SAUNDERS, ROBERT, WILLIAM JOSEPH, PONNATTU, KURIAN LEUNG, HENRY, KIN-HANG BURNHAM, COLIN JEFFREY RAO, MOHAN V., N STALDER, JAMES, WILLIAM BARRY, DAVID, LAWRENCE MASSON, JOHN, RICHARD TOPOR, MICHAEL GRANT |
| description | A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature / low-moisture conditions most favorable for acrylamide formation. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_EP2277389A1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>EP2277389A1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_EP2277389A13</originalsourceid><addsrcrecordid>eNrjZHD1TS3JyE9RSMsvUihKTSlNzsxLV0hMLqrMSczNTEkFiecmlmTm5ylk5imUZKQCeTk5lQoFRfnJqcXFqSCN-SnFPAysaYk5xam8UJqbQcHNNcTZQze1ID8-tbggMTk1L7Uk3jXAyMjc3NjC0tHQmAglAL2uM08</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Method for reducing acrylamide formation in thermally processed foods</title><source>esp@cenet</source><creator>DESAI, PRAVIN, MAGANLAL ; SAUNDERS, ROBERT, WILLIAM ; JOSEPH, PONNATTU, KURIAN ; LEUNG, HENRY, KIN-HANG ; BURNHAM, COLIN JEFFREY ; RAO, MOHAN V., N ; STALDER, JAMES, WILLIAM ; BARRY, DAVID, LAWRENCE ; MASSON, JOHN, RICHARD ; TOPOR, MICHAEL GRANT</creator><creatorcontrib>DESAI, PRAVIN, MAGANLAL ; SAUNDERS, ROBERT, WILLIAM ; JOSEPH, PONNATTU, KURIAN ; LEUNG, HENRY, KIN-HANG ; BURNHAM, COLIN JEFFREY ; RAO, MOHAN V., N ; STALDER, JAMES, WILLIAM ; BARRY, DAVID, LAWRENCE ; MASSON, JOHN, RICHARD ; TOPOR, MICHAEL GRANT</creatorcontrib><description>A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature / low-moisture conditions most favorable for acrylamide formation.</description><language>eng ; fre ; ger</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2011</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20110126&DB=EPODOC&CC=EP&NR=2277389A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,309,781,886,25569,76552</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20110126&DB=EPODOC&CC=EP&NR=2277389A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>DESAI, PRAVIN, MAGANLAL</creatorcontrib><creatorcontrib>SAUNDERS, ROBERT, WILLIAM</creatorcontrib><creatorcontrib>JOSEPH, PONNATTU, KURIAN</creatorcontrib><creatorcontrib>LEUNG, HENRY, KIN-HANG</creatorcontrib><creatorcontrib>BURNHAM, COLIN JEFFREY</creatorcontrib><creatorcontrib>RAO, MOHAN V., N</creatorcontrib><creatorcontrib>STALDER, JAMES, WILLIAM</creatorcontrib><creatorcontrib>BARRY, DAVID, LAWRENCE</creatorcontrib><creatorcontrib>MASSON, JOHN, RICHARD</creatorcontrib><creatorcontrib>TOPOR, MICHAEL GRANT</creatorcontrib><title>Method for reducing acrylamide formation in thermally processed foods</title><description>A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature / low-moisture conditions most favorable for acrylamide formation.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2011</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHD1TS3JyE9RSMsvUihKTSlNzsxLV0hMLqrMSczNTEkFiecmlmTm5ylk5imUZKQCeTk5lQoFRfnJqcXFqSCN-SnFPAysaYk5xam8UJqbQcHNNcTZQze1ID8-tbggMTk1L7Uk3jXAyMjc3NjC0tHQmAglAL2uM08</recordid><startdate>20110126</startdate><enddate>20110126</enddate><creator>DESAI, PRAVIN, MAGANLAL</creator><creator>SAUNDERS, ROBERT, WILLIAM</creator><creator>JOSEPH, PONNATTU, KURIAN</creator><creator>LEUNG, HENRY, KIN-HANG</creator><creator>BURNHAM, COLIN JEFFREY</creator><creator>RAO, MOHAN V., N</creator><creator>STALDER, JAMES, WILLIAM</creator><creator>BARRY, DAVID, LAWRENCE</creator><creator>MASSON, JOHN, RICHARD</creator><creator>TOPOR, MICHAEL GRANT</creator><scope>EVB</scope></search><sort><creationdate>20110126</creationdate><title>Method for reducing acrylamide formation in thermally processed foods</title><author>DESAI, PRAVIN, MAGANLAL ; SAUNDERS, ROBERT, WILLIAM ; JOSEPH, PONNATTU, KURIAN ; LEUNG, HENRY, KIN-HANG ; BURNHAM, COLIN JEFFREY ; RAO, MOHAN V., N ; STALDER, JAMES, WILLIAM ; BARRY, DAVID, LAWRENCE ; MASSON, JOHN, RICHARD ; TOPOR, MICHAEL GRANT</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP2277389A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>2011</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>DESAI, PRAVIN, MAGANLAL</creatorcontrib><creatorcontrib>SAUNDERS, ROBERT, WILLIAM</creatorcontrib><creatorcontrib>JOSEPH, PONNATTU, KURIAN</creatorcontrib><creatorcontrib>LEUNG, HENRY, KIN-HANG</creatorcontrib><creatorcontrib>BURNHAM, COLIN JEFFREY</creatorcontrib><creatorcontrib>RAO, MOHAN V., N</creatorcontrib><creatorcontrib>STALDER, JAMES, WILLIAM</creatorcontrib><creatorcontrib>BARRY, DAVID, LAWRENCE</creatorcontrib><creatorcontrib>MASSON, JOHN, RICHARD</creatorcontrib><creatorcontrib>TOPOR, MICHAEL GRANT</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>DESAI, PRAVIN, MAGANLAL</au><au>SAUNDERS, ROBERT, WILLIAM</au><au>JOSEPH, PONNATTU, KURIAN</au><au>LEUNG, HENRY, KIN-HANG</au><au>BURNHAM, COLIN JEFFREY</au><au>RAO, MOHAN V., N</au><au>STALDER, JAMES, WILLIAM</au><au>BARRY, DAVID, LAWRENCE</au><au>MASSON, JOHN, RICHARD</au><au>TOPOR, MICHAEL GRANT</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Method for reducing acrylamide formation in thermally processed foods</title><date>2011-01-26</date><risdate>2011</risdate><abstract>A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature / low-moisture conditions most favorable for acrylamide formation.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng ; fre ; ger |
| recordid | cdi_epo_espacenet_EP2277389A1 |
| source | esp@cenet |
| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Method for reducing acrylamide formation in thermally processed foods |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-13T14%3A14%3A11IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=DESAI,%20PRAVIN,%20MAGANLAL&rft.date=2011-01-26&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EEP2277389A1%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |