METHOD FOR REDUCING ACRYLAMIDE FORMATION IN THERMALLY PROCESSED FOODS
摘要
A process and apparatus for a method for reducing the amount of acrylamide i n thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on interfering with an acrylamide formation pathway that begins with the amino acid asparagine.
申请公布号
CA2499148(A1)
申请公布日期
2004.04.01
申请号
CA20032499148
申请日期
2003.08.27
申请人
FRITO-LAY NORTH AMERICA, INC.
发明人
FULCHER, JOHN GREGORY;ELDER, VINCENT ALLEN;LEUNG, HENRY KIN-HANG
