发明名称 |
REDUCING ACRYLAMIDE FORMATION IN THERMALLY PROCESSED FOODS |
摘要 |
A process for reducing the amount of acrylamide in thermally processed foods. In one aspect, the method involves providing a dehydrated food product having asparagine, rehydrating the food product in a solution, and thermally processing the food product. In one aspect, the method involves providing a dehydrated food product having asparagine and rehydrating the food product in a solution having an acrylamide reducing agent. |
申请公布号 |
EP2124623(A1) |
申请公布日期 |
2009.12.02 |
申请号 |
EP20080727991 |
申请日期 |
2008.01.21 |
申请人 |
FRITO-LAY NORTH AMERICA, INC. |
发明人 |
ELDER, VINCENT ALLEN;FULCHER, JOHN GREGORY;LEUNG, HENRY KIN-HANG;SMITH, RAYFORD THOMAS;TOPOR, MICHAEL GRANT |
分类号 |
A23L1/01;A23L1/214 |
主分类号 |
A23L1/01 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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