METHOD FOR REDUCING ACRYLAMIDE FORMATION IN THERMALLY PROCESSED FOODS

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EP1605774B2 METHOD FOR REDUCING ACRYLAMIDE FORMATION IN THERMALLY PROCESSED FOODS 有权

Title translation: 一种用于减少丙烯酰胺的形成热加工食品

Patent Title: METHOD FOR REDUCING ACRYLAMIDE FORMATION IN THERMALLY PROCESSED FOODS
Patent Title (中): 一种用于减少丙烯酰胺的形成热加工食品
Application No.: EP04709050.1

Application Date: 2004-02-06
Publication No.: EP1605774B2

Publication Date: 2015-07-29
Inventor: BARRY, David, Lawrence , BURNHAM, Colin, Jeffrey , DESAI, Pravin, Maganlal, Desai , JOSEPH, Ponnattu, Kurian , LEUNG, Henry, Kin-Hang , MASSON, John, Richard , RAO, Mohan, V., N. , SAUNDERS, Robert, William , STALDER, James, William , TOPOR, Michael, Grant
Applicant: Frito-Lay North America, Inc.
Applicant Address: 7701 Legacy Drive Plano, TX 75024-4099 US
Assignee: Frito-Lay North America, Inc.
Current Assignee: Frito-Lay North America, Inc.
Current Assignee Address: 7701 Legacy Drive Plano, TX 75024-4099 US
Agency: Jenkins, Peter David
Priority: US371448 20030221
International Announcement: WO2004075656 20040910
Main IPC: A23L1/01
IPC: A23L1/01 ; A23L1/164 ; A23L1/217

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