发明名称 |
ACRYLAMIDE MITIGATION AND COLOR MANAGEMENT IN A POTATO FRY |
摘要 |
A process for mitigating acrylamide formation in fried potato products is disclosed. The acrylamide formation is mitigated while the color formation of the fried potato product is managed. The resulting fried potato product includes low acrylamide levels while exhibiting acceptable organoleptic properties such as taste, color and texture.
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申请公布号 |
US2012100262(A1) |
申请公布日期 |
2012.04.26 |
申请号 |
US20100909260 |
申请日期 |
2010.10.21 |
申请人 |
HIGLEY JEREMY SCOTT;HOYE, JR. CLIFFORD LOUIS;SMITH GORDON LEE;CONAGRA FOODS RDM, INC. |
发明人 |
HIGLEY JEREMY SCOTT;HOYE, JR. CLIFFORD LOUIS;SMITH GORDON LEE |
分类号 |
A23L1/217;A23L1/27;A23P1/08 |
主分类号 |
A23L1/217 |
代理机构 |
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