| 摘要 |
PURPOSE: A method for lowering acrylamide formation is provided, thereby effectively reducing the amount of a carcinogenic substance such as acrylamide in food such that human health is maintained. CONSTITUTION: The method for lowering acrylamide formation comprises adding 0.1 to 1.0 wt.% of arginine into food raw materials and cooking them, wherein the food in which the acrylamide formation can be lowered is snacks, ramyeon(Chinese noodle), biscuits, dried breads or cereals; and the acrylamide formation is occurred by oil-frying or roasting asparagine-rich food at high temperature for a long time. |
