ES2019044A6 - Procedimiento para mejorar la uniformidad de las patatas fritas. - Google Patents

Procedimiento para mejorar la uniformidad de las patatas fritas.

Info

Publication number
ES2019044A6
ES2019044A6 ES9000485A ES9000485A ES2019044A6 ES 2019044 A6 ES2019044 A6 ES 2019044A6 ES 9000485 A ES9000485 A ES 9000485A ES 9000485 A ES9000485 A ES 9000485A ES 2019044 A6 ES2019044 A6 ES 2019044A6
Authority
ES
Spain
Prior art keywords
chips
crisps
uniformity
improving
french fries
Prior art date
Legal status (The legal status 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 status listed.)
Expired - Lifetime
Application number
ES9000485A
Other languages
English (en)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to ES9000485A priority Critical patent/ES2019044A6/es
Publication of ES2019044A6 publication Critical patent/ES2019044A6/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Landscapes

  • Preparation Of Fruits And Vegetables (AREA)

Abstract

PROCEDIMIENTO PARA MEJORAR LA UNIFORMIDAD DE LAS PATATAS FRITAS. COMPRENDE TRATAR LAS RODAJAS DE PATATA CON UNA SOLUCION ACUOSA DE ACIDO CITRICO O SUS SALES DE METALES LIGEROS, HIDROGENO SULFITO SODICO, ACIDO FOSFORICO E HIDROXIDO SODICO.
ES9000485A 1990-02-19 1990-02-19 Procedimiento para mejorar la uniformidad de las patatas fritas. Expired - Lifetime ES2019044A6 (es)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES9000485A ES2019044A6 (es) 1990-02-19 1990-02-19 Procedimiento para mejorar la uniformidad de las patatas fritas.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES9000485A ES2019044A6 (es) 1990-02-19 1990-02-19 Procedimiento para mejorar la uniformidad de las patatas fritas.

Publications (1)

Publication Number Publication Date
ES2019044A6 true ES2019044A6 (es) 1991-05-16

Family

ID=8266003

Family Applications (1)

Application Number Title Priority Date Filing Date
ES9000485A Expired - Lifetime ES2019044A6 (es) 1990-02-19 1990-02-19 Procedimiento para mejorar la uniformidad de las patatas fritas.

Country Status (1)

Country Link
ES (1) ES2019044A6 (es)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7763305B2 (en) 2003-02-21 2010-07-27 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US7811618B2 (en) 2002-09-19 2010-10-12 Frito-Lay North America, Inc. Method for reducing asparagine in food products
EP2359695A1 (en) * 2010-01-21 2011-08-24 KMC Kartoffelmelcentralen Amba Method for producing products with a reduced PPO activity from potatoes
US8158175B2 (en) 2008-08-28 2012-04-17 Frito-Lay North America, Inc. Method for real time measurement of acrylamide in a food product
US8284248B2 (en) 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects 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

Cited By (11)

* Cited by examiner, † Cited by third party
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
US7763305B2 (en) 2003-02-21 2010-07-27 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US7763306B2 (en) 2003-02-21 2010-07-27 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US7763304B2 (en) 2003-02-21 2010-07-27 Frito-Lay North America, Inc. Methods for reducing acrylamide formation in thermally processed foods
US7767247B2 (en) 2003-02-21 2010-08-03 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US8124160B2 (en) 2003-02-21 2012-02-28 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
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
US8284248B2 (en) 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product
EP2359695A1 (en) * 2010-01-21 2011-08-24 KMC Kartoffelmelcentralen Amba Method for producing products with a reduced PPO activity from potatoes

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Legal Events

Date Code Title Description
FA2A Application withdrawn

Effective date: 19920122