Process for Reducing Acrylamide

摘要

The present invention relates to a process for production of cooked vegetable food materials having reduced levels of acrylamide.

主权项

1. A process comprising the steps of:
a) providing a vegetable food material; b) contacting said vegetable food material with a cellulase enzyme to form a cellulase-treated vegetable food material; and c) contacting the cellulase-treated vegetable food material with an asparagine-reducing enzyme to form a vegetable food material having a reduced level of asparagine, wherein step b) is performed prior to, simultaneously with, or after step c).