http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-2737917-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bc7d724d4fc443454b0331ad29c93073 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-18 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-40 |
| filingDate | 2009-09-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_654ba8803252fbd93f09942d67ebdda0 |
| publicationDate | 2010-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-2737917-A1 |
| titleOfInvention | Low acrylamide french fry and preparation process |
| abstract | A low acrylamide French fry potato strip and related preparation process, wherein relatively low sugar-containing potatoes are cut into pieces such as elongated French fry strips, blanched in hot water or steam, and then dipped into an aqueous solution having at least one selected food grade color agent such as annatto. The thus-dipped potato pieces are then parfried in hot oil, following by freezing for storage and/or shipment. The parfried and frozen potato pieces are adapted for finish preparation by frying in hot oil to produce French fry potato pieces such as French fry strips having a set of desirable taste, texture and appear-ance characteristics, in combination with a relatively low acrylamide level. |
| priorityDate | 2008-10-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.