| 发明名称 |
A METHOD FOR IMPROVING THE FLAVOUR CHARACTERISTICS OF POTATO PRODUCTS |
| 摘要 |
The invention provides a method for improving the flavour characteristics of potato products by treating the potato material with a processed flavour mixture obtained by heating a mixture containing a reducing sugar, amino acid(s) and a sulphur donor compound to a temperature between 70 and 180 DEG C. It is preferred that potato material are chips or french fries. |
| 申请公布号 |
EP0320057(B1) |
申请公布日期 |
1993.04.14 |
| 申请号 |
EP19880202772 |
申请日期 |
1988.12.05 |
| 申请人 |
UNILEVER N.V.;UNILEVER PLC |
发明人 |
DE ROOJI, JOHANNES FRANCISCUS MARIA;SIMMONS, JOHN DAVID;VAN OSNABRUGGE, WILLEM |
| 分类号 |
A23L19/18;A23L27/21 |
主分类号 |
A23L19/18 |
| 代理机构 |
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