Nothing Special   »   [go: up one dir, main page]

Talbot, 2011 - Google Patents

Reducing saturated fats in foods

Talbot, 2011

Document ID
15443863000771435146
Author
Talbot G
Publication year

External Links

Continue reading at scholar.google.com (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Micro-organisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products

Similar Documents

Publication Publication Date Title
Dominguez Functional ingredients from algae for foods and nutraceuticals
Talbot Reducing saturated fats in foods
Subramaniam et al. The stability and shelf life of food
Baines et al. Natural food additives, ingredients and flavourings
Sadler et al. Processed food classification: Conceptualisation and challenges
Yam et al. Emerging food packaging technologies: Principles and practice
Caldwell Robotics and automation in the food industry: current and future technologies
Augustin et al. Role of food processing in food and nutrition security
Skibsted et al. Chemical deterioration and physical instability of food and beverages
Reynolds Grapevine breeding programs for the wine industry
Austin Infectious disease in aquaculture: prevention and control
Kerry Advances in meat, poultry and seafood packaging
Edelstein Food science: An ecological approach
Allemandi et al. Sodium content in processed foods in Argentina: compliance with the national law
Bolger et al. Comminuted meat products—consumption, composition, and approaches to healthier formulations
Malik et al. Health and safety aspects of food processing technologies
Espiñeira et al. Advances in food traceability techniques and technologies: improving quality throughout the food chain
Pillai et al. Electron beam pasteurization and complementary food processing technologies
Ahuja et al. Sodium monitoring in commercially processed and restaurant foods
Boukid et al. Seafood alternatives: Assessing the nutritional profile of products sold in the global market
Jiménez-Colmenero et al. Implications of domestic food practices for the presence of bioactive components in meats with special reference to meat-based functional foods
Berryman Advances in Food and Beverage Labelling: Information and Regulations
Daltoé et al. Projective mapping with food stickers: a good tool for better understanding perception of fish in children of different ages
Alfaifi et al. Advanced red meat cooking technologies and their effect on engineering and quality properties: A review
Van Immerseel et al. Improving the safety and quality of eggs and egg products: egg safety and nutritional quality