IP Verse

Non-Fried Potato Chips - EP2832232

The patent EP2832232 was granted to Nissin Foods on Apr 25, 2018. The application was originally filed on Mar 13, 2013 under application number EP13767748A. The patent is currently recorded with a legal status of "Opposition Rejected".

EP2832232

NISSIN FOODS
Application Number
EP13767748A
Filing Date
Mar 13, 2013
Status
Opposition Rejected
Aug 13, 2021
Grant Date
Apr 25, 2018
External Links
Slate, Register, Google Patents

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PEPSICOJan 25, 2019JENKINSADMISSIBLE

Patent Citations (18) New

Patent citations refer to prior patents cited during different phases such as opposition or international search.

Citation PhasePublication NumberPublication Link
DESCRIPTIONJP2000508887
DESCRIPTIONJP2001510686
DESCRIPTIONJP2003090681
DESCRIPTIONJP2005245389
DESCRIPTIONJP2006191871
DESCRIPTIONJP3160399U
DESCRIPTIONJPH06508518
DESCRIPTIONJPH09210554
DESCRIPTIONJPS5639760
INTERNATIONAL-SEARCH-REPORTJP2006191871
INTERNATIONAL-SEARCH-REPORTJPS5639760
INTERNATIONAL-SEARCH-REPORTUS2011256277
OPPOSITIONGB2481272
OPPOSITIONUS5676989
OPPOSITIONWO2009091674
SEARCHUS2006204638
SEARCHUS4756916
SEARCHUS7867535

Non-Patent Literature (NPL) Citations (5) New

NPL citations refer to non-patent references such as research papers, articles, or other publications cited during examination or opposition phases.

Citation PhaseReference TextLink
INTERNATIONAL-SEARCH-REPORT- IYOTA H. ET AL., "Drying of sliced raw potatoes in superheated steam and hot air", DRYING TECHNOLOGY, (2001), vol. 19, no. 7, pages 1411 - 1424, XP055171256
INTERNATIONAL-SEARCH-REPORT- CAIXETA AT. ET AL., "Impingement drying of potato chips", J. FOOD PROC. ENG., (2002), vol. 25, no. 1, pages 63 - 90, XP055171249
OPPOSITION- D. SETIADY AL., "Porosity, Color, Texture, and Microscopic Structure of Russet Potatoes Dried Using Microwave Vacuum, Heated Air, and Freeze Drying", Applied Engineering in Agriculture, (20090000), vol. 25, no. 5, pages 719 - 724, XP055554489
SEARCH- PIMPAPORN ET AL, "Effects of combined pretreatments on drying kinetics and quality of potato chips undergoing low-pressure superheated steam drying", JOURNAL OF FOOD ENGINEERING, BARKING, ESSEX, GB, (20070213), vol. 81, no. 2, doi:10.1016/J.JFOODENG.2006.11.009, ISSN 0260-8774, pages 318 - 329, XP005885440 [A] 1-7 * paragraph [02.3] - paragraph [3.2.1] * * paragraph [3.4.2] - paragraph [0004] *
SEARCH- CARLA V YAGUA ET AL, "Physical and thermal properties of potato chips during vacuum frying", JOURNAL OF FOOD ENGINEERING, BARKING, ESSEX, GB, vol. 104, no. 2, doi:10.1016/J.JFOODENG.2010.12.018, ISSN 0260-8774, (20101222), pages 272 - 283, (20101228), XP028359790 [A] 1-7 * paragraph [02.1] - paragraph [02.3]; figure 6 * * paragraph [03.9] - paragraph [3.10] *

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Dossier Documents

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