METHOD FOR REDUCING ACRYLAMIDE FORMATION

摘要

Cell walls having asparagine are weakened by one or more cell weakening m echanisms to permit penetration of one or more acryl amide-reducing agents i nto the cell walls prior to cooking in order to reduce the formation of acry lamide. The methods disclosed herein are especially applicable to sliced foo d products such as sliced potatoes. Alternatively, the mechanism can be appl ied to non-sliced foods such as cocoa beans and roasted coffee beans. The ce ll weakening mechanisms can include microwave energy, ultrasonic energy, pul sed or constant pressure differentials, a cell weakening enzyme, and lime.