Abstract: The invention relates to methods of reducing acrylamide during high temperature cooking of carbohydrate-containing foods, in particular vegetables or tubers which are deep fried. In particular, the invention relates to a method of reducing acrylamide during cooking of a carbohydrate-containing food, said method comprising at least the following steps: contacting said food with a first hydroxy acid selected from lactic, malic and tartaric acids at a pH less than or equal to its pKa, or its lowest pKa; part-cooking said food at a temperature at which the Maillard reaction occurs whereby to form a part-cooked food;optionally packaging and/or storing said part-cooked food; contacting said part-cooked food with a second ?-hydroxy acid selected from lactic, malic and tartaric acids at a pH less than or equal to its pKa, or its lowest pKa; and subsequently further cooking said food at a temperature at which the Maillard reaction occurs.

Abstract: The use of acid treatment of uncooked French fries prior to cooking by roasting, frying, grill or baking whereby to reduce the acrylamide content of the cooked product.

Abstract: The invention provides methods for treating uncooked meat to improve the colour stability and/or for reducing the onset of rancidity. The methods comprise contacting the uncooked meat with a composition comprising succinate and one or more of glutamate, malate, citrate, isocitrate, aconitate and pyruvate as active components. Also provided are methods for packaging uncooked meat products under a modified atmosphere, especially under a low-oxygen atmosphere, wherein the meat products are treated with a composition comprising succinate and one or more of glutamate, malate, citrate, isocitrate, aconitate and pyruvate as active components.

Abstract: The use of acid treatment of uncooked French fries prior to cooking by roasting, frying, grill or baking whereby to reduce the acrylamide content of the cooked product.

Abstract: The use of acid treatment of uncooked French fries prior to cooking by roasting, frying, grill or baking whereby to reduce the acrylamide content of the cooked product.

Abstract: The present invention relates to a method of slaughtering a non-human animal, which method comprises administering an anesthetic amount of carbon monoxide to said animal and subsequently killing the anaesthetized animal.

Abstract: The present invention describes a pharmaceutical, veterinary or alimentary composition comprising one or more bacterial strains capable of lowering the concentration of intestinal pathogenic peptides by means of peptidases of probiotic strains. The invention also relates to the use of such compositions, and a method for selection of probiotic strains. Also, the invention relates to novel bacterial strains.

Abstract: The invention relates to the use of acid treatment of uncooked French fries prior to cooking by roasting, frying, grilling or baking whereby to reduce the acrylamide content of the cooked product.

Abstract: The present invention describes a pharmaceutical, veterinary or alimentary composition comprising one or more bacterial strains capable of lowering the concentration of intestinal pathogenic peptides by means of peptidases of probiotic strains. The invention also relates to the use of such compositions, and a method for selection of probiotic strains. Also, the invention relates to novel bacterial strains.

Abstract: A cured product from a marine raw material, and a method for fermentation of the same, are described.

Abstract: The present invention relates to animal feed with improved quality, improved resistance to undesirable bacterial strains and improved digestibility and to a process for preparing animal feed containing cereal involving cereal fermentation to produce a feed.