| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_79352cfc0b3398827887984c3be659d6 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B5-005
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-042
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B5-0085
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B5-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-27
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-42
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-007 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-12 |
| filingDate |
2009-08-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2352b4920aaa1636a91393fd9ff1edf4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2f292d86a061f6800df7d5e8827f6358 |
| publicationDate |
2011-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
MX-2011001672-A |
| titleOfInvention |
METHOD FOR REDUCING ACRYLAMIDE THROUGH THE TREATMENT OF A FOOD PRODUCT. |
| abstract |
A method for making potato chips with a low acrylamide content is described. When treated potato flakes made through the present invention are used to make a food product stable to storage, with low moisture content, the acrylamide level will be lower than if untreated flakes are used. The present invention is directed to the treatment of potato slices in an acid solution before the crushing step. Optionally, an acrylamide reducing agent can be added to cooked and crushed potatoes before drumming the dough or mixing potatoes and grinding the dried dough to potato chips. |
| priorityDate |
2008-08-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |