摘要 |
A method for reducing the amount of asparagine, a pre-cursor of acrylamide, in food products that are thermally processed. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on contacting a potato feed such as potato slices containing asparagine, an acrylamide pre-cursor, with a leaching solution to extract asparagine out of the potato feed. Thermally processing the leached potatoes will result in a potato product having a lower level of acrylamide than a non-leached, thermally processed potato product. |
申请人 |
FRITO-LAY NORTH AMERICA, INC. |
发明人 |
BOUDREAUX, ERIC;DESAI, PRAVIN MAGANLAL;ELDER, VINCENT ALLEN;FULCHER, JOHN GREGORY;JOSEPH, PONNATTU KURIAN;LI, WU;RAO, V.N. MOHAN;TOPOR, MICHAEL GRANT;VOGEL, GERALD JAMES |