| 发明名称 |
REDUCTION OF ACRYLAMIDE FORMATION IN CEREAL-BASED FOOD PROCESSING |
| 摘要 |
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. |
| 申请公布号 |
EP1542547(A2) |
申请公布日期 |
2005.06.22 |
| 申请号 |
EP20030798243 |
申请日期 |
2003.09.24 |
| 申请人 |
FORINNOVA AS |
发明人 |
BAARDSETH, PERNILLE;BLOM, HANS;ENERSEN, GRETHE;SKREDE, GRETE;SLINDE, ERIK;SUNDT, THEA;THOMASSEN, TROND |
| 分类号 |
A21D8/04;A23L1/10;A23L1/105;A23L1/164;A23L1/212;A23L1/217 |
主分类号 |
A21D8/04 |
| 代理机构 |
|
代理人 |
|
| 主权项 |
|
| 地址 |
|
