A METHOD OF PREVENTING ACRYLAMIDE FORMATION IN A FOODSTUFF
摘要
There is provided a process for the prevention and/or reduction of acrylamide formation and/or acrylamide precursor formation in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar.
申请公布号
WO2004039174(A3)
申请公布日期
2004.07.15
申请号
WO2003IB05278
申请日期
2003.10.24
申请人
DANISCO A/S;SOEE, JOERN, BORCH;POULSEN, CHARLOTTE, HORSMANS;BOLL, DANA, L
发明人
SOEE, JOERN, BORCH;POULSEN, CHARLOTTE, HORSMANS;BOLL, DANA, L