| 发明名称 |
Method for reducing acrylamide formation in thermally processed foods |
| 摘要 |
A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on interfering with an acrylamide formation pathway that begins with the amino acid asparagine.
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| 申请公布号 |
US7037540(B2) |
申请公布日期 |
2006.05.02 |
| 申请号 |
US20020247504 |
申请日期 |
2002.09.19 |
| 申请人 |
FRITO-LAY NORTH AMERICA, INC. |
发明人 |
ELDER VINCENT ALLEN;FULCHER JOHN GREGORY;LEUNG HENRY KIN-HANG |
| 分类号 |
A23B7/155;A23K1/00;A23J3/34;A23L1/217;A23L3/3571 |
主分类号 |
A23B7/155 |
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