| 发明名称 |
REDUCTION OF ACRYLAMIDE FORMATION |
| 摘要 |
The invention relates to the use of acid treatment of uncooked French fries prior to cooking by roasting, frying, grilling or baking whereby to reduce t he acrylamide content of the cooked product. |
| 申请公布号 |
CA2499473(A1) |
申请公布日期 |
2004.04.08 |
| 申请号 |
CA20032499473 |
申请日期 |
2003.09.24 |
| 申请人 |
FORINNOVA AS |
发明人 |
SLINDE, ERIK;ENERSEN, GRETHE;SKREDE, GRETE;THOMASSEN, TROND;SUNDT, THEA;BLOM, HANS;BAARDSETH, PERNILLE |
| 分类号 |
A21D8/04;A23L1/10;A23L1/105;A23L1/164;A23L1/212;A23L1/217 |
主分类号 |
A21D8/04 |
| 代理机构 |
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代理人 |
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