| 摘要 |
The invention relates to a method for reducing the amount of acrylic acid amide (2- propenamide, PA) in food, preferably starch-containing food. According to said method, the food item is brought into contact with a nucleophilic agent before, during, or after being prepared, the preparation preferably being done by means of a thermal treatment. Preferably, the nucleophile is incorporated into the starch-containing food at a sufficient quantity in a pure form or as a mixture of different nucleophiles. In order to better distribute the nucleophile component, said nucleophile component can be incorporated at a sufficient quantity in the form of an aqueous solution or dispersion, an alcoholic or aqueous-alcoholic solution or dispersion, in an oily solution or dispersion, or in oil/water mixtures. Alternatively, the nucleophile component can be directly admixed at a sufficient quantity in a solid form, e.g. to pasta. |
