METODO PARA REDUCIR ACRILAMIDA EN ALIMENTOS PROCESADOS TERMICAMENTE QUE COMPRENDE PROPORCIONAR ALIMENTO DE ORIGEN VEGETAL CON PAREDES CELULARES QUE CONTIENEN ASPARRAGINA, DEBILITAR DICHAS PAREDES, CONTACTAR LAS PAREDES DEBILITADAS CON AGENTE REDUCTOR

摘要

Cell walls having asparagine are weakened by one or more cell weakening mechanisms to permit penetration of one or more acrylamide-reducing agents into the cell walls prior to cooking in order to reduce the formation of acrylamide. The methods disclosed herein are especially applicable to sliced food products such as sliced potatoes. Alternatively, the mechanism can be applied to non-sliced foods such as cocoa beans and roasted coffee beans. The cell weakening mechanisms can include microwave energy, ultrasonic energy, pulsed or constant pressure differentials, a cell weakening enzyme, and lime.