发明名称 |
METODO DE REDUCCION DE ASPARAGINA EN UN PRODUCTO ALIMENTICIO; Y METODO DE REDUCCION DE ACRILAMIDA EN UN ALIMENTO PROCESADO TERMICAMENTE. |
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. |
申请公布号 |
CL2008000215(A1) |
申请公布日期 |
2008.09.26 |
申请号 |
CL20080000215 |
申请日期 |
2008.01.25 |
申请人 |
FRITO-LAY NORTH AMERICA, INC. |
发明人 |
ERIC BOUDREAUX, PRAVIN MAGANLAL DESAI, VINCENT ALLEN ELDER, JOHN GREGORY FULCHER, PONNATTU KURIAN JOSEPH, WU LI, V.N. MO |
分类号 |
A23L1/01;A23L1/164 |
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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