发明名称 |
Method for reducing acrylamide formation in thermally processed foods |
摘要 |
An acrylamide reducing agent is added to a starch-based food product having a disrupted cellular structure prior to dehydration of the food product. Thus, a dehydrated potato flake can be produced that, can be later made into a dough. The resultant dough can be fabricated and when fried will result in lower acrylamide levels. |
申请公布号 |
AU2005280229(A1) |
申请公布日期 |
2006.03.09 |
申请号 |
AU20050280229 |
申请日期 |
2005.08.23 |
申请人 |
FRITO-LAY NORTH AMERICA, INC. |
发明人 |
VINCENT ALLEN ELDER;HENRY KIN-HANG LEUNG;MICHAEL GRANT TOPOR;JOHN GREGORY FULCHER |
分类号 |
A23B7/02;A01N25/32;G03C5/16 |
主分类号 |
A23B7/02 |
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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