Method for reducing acrylamide formation in thermally processed foods

Details for Australian Patent Application No. 2004216281 (hide)

Owner Frito-Lay North America, Inc.

Inventors Leung, Henry Kin-Hang; Burnham, Colin Jeffrey; Topor, Michael Grant; Masson, John Richard; Saunders, Robert William; Barry, David Lawrence; Desai, Pravin Maganlal Desai; Stalder, James William; Joseph, Ponnattu Kurian; Rao, Mohan V. N.

Agent Callinan

Pub. Number AU-B-2004216281

PCT Pub. Number WO2004/075656

Priority 10/371,448 21.02.03 US

Filing date 6 February 2004

Wipo publication date 10 September 2004

Acceptance publication date 29 May 2008

International Classifications

A23L 1/01 (2006.01) Foods or foodstuffs - General methods of cooking foods, e.g. by roasting or frying

A23L 1/015 (2006.01) Foods or foodstuffs - Removal of unwanted matter, e.g. deodorisation, detoxification

A23L 1/164 (2006.01) Foods or foodstuffs - Flakes or other shapes of the ready-to-eat type

A23L 1/217 (2006.01) Foods or foodstuffs

Event Publications

8 September 2005 PCT application entered the National Phase

  PCT publication WO2004/075656 Priority application(s): WO2004/075656

29 May 2008 Application Accepted

  Published as AU-B-2004216281

25 September 2008 Standard Patent Sealed

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