WIPO logo
Mobile | Deutsch | Español | Français | 日本語 | 한국어 | Português | Русский | 中文 | العربية |
PATENTSCOPE

Search International and National Patent Collections
World Intellectual Property Organization
Search
 
Browse
 
Translate
 
Options
 
News
 
Login
 
Help
 
Machine translation
1. (WO2004028277) REDUCTION OF ACRYLAMIDE FORMATION IN FOOD PROCESSING
Latest bibliographic data on file with the International Bureau   

Pub. No.:    WO/2004/028277    International Application No.:    PCT/GB2003/004047
Publication Date: 08.04.2004 International Filing Date: 24.09.2003
Chapter 2 Demand Filed:    26.04.2004    
IPC:
A21D 8/04 (2006.01), A23L 1/10 (2006.01), A23L 1/105 (2006.01), A23L 1/164 (2006.01), A23L 1/212 (2006.01), A23L 1/217 (2006.01)
Applicants: FORINNOVA AS [NO/NO]; Thormøhlensgate 55, N-5008 Bergen (NO) (For All Designated States Except US).
BAARDSETH, Pernille [NO/NO]; (NO) (For US Only).
COCKBAIN, Julian [GB/GB]; (GB) (GB only).
BLOM, Hans [NO/NO]; (NO) (For US Only).
ENERSEN, Grethe [NO/NO]; (NO) (For US Only).
SKREDE, Grete [NO/NO]; (NO) (For US Only).
SLINDE, Erik [NO/NO]; (NO) (For US Only).
SUNDT, Thea [NO/NO]; (NO) (For US Only).
THOMASSEN, Trond [NO/NO]; (NO) (For US Only)
Inventors: BAARDSETH, Pernille; (NO).
BLOM, Hans; (NO).
ENERSEN, Grethe; (NO).
SKREDE, Grete; (NO).
SLINDE, Erik; (NO).
SUNDT, Thea; (NO).
THOMASSEN, Trond; (NO)
Agent: COCKBAIN, Julian; Frank B. Dehn & Co., 179 Queen Victoria Street, London EC4V 4EL (GB)
Priority Data:
0222185.1 24.09.2002 GB
Title (EN) REDUCTION OF ACRYLAMIDE FORMATION IN FOOD PROCESSING
(FR) REDUCTION DE FORMATION D'ACRYLAMIDE DANS UN TRAITEMENT ALIMENTAIRE
Abstract: front page image
(EN)The invention relates to the use of acid treatment of carbohydrate-containing foodstuffs prior to cooking by roasting, frying, grilling or baking whereby to reduce the acrylamide content of the cooked product.
(FR)L'invention concerne l'utilisation d'un traitement acide de produits alimentaires contenant des carbohydrates, avant l'étape de cuisson, par torréfaction, friture, grillade, ou cuisson au four, ce qui permet de réduire la teneur en acrylamide du produit cuisiné.
Designated States: AE, AG, AL, AM, AT, AU, AZ, BA, BB, BG, BR, BY, BZ, CA, CH, CN, CO, CR, CU, CZ, DE, DK, DM, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, HR, HU, ID, IL, IN, IS, JP, KE, KG, KP, KR, KZ, LC, LK, LR, LS, LT, LU, LV, MA, MD, MG, MK, MN, MW, MX, MZ, NI, NO, NZ, OM, PG, PH, PL, PT, RO, RU, SC, SD, SE, SG, SK, SL, SY, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, YU, ZA, ZM, ZW.
African Regional Intellectual Property Organization (GH, GM, KE, LS, MW, MZ, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HU, IE, IT, LU, MC, NL, PT, RO, SE, SI, SK, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, ML, MR, NE, SN, TD, TG).
Publication Language: English (EN)
Filing Language: English (EN)