Reducing acrylamide formation in thermally processed foods

A method for reducing the amount of asparagme, a pre-cursor of acrylamide, m food products that are thermally processed This invention permits the production of foods having significantly reduced levels of acrylamide. The method iehes on contacting a potato feed such as potato slices containing aspa...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	RAO, V.N. MOHAN, VOGEL, GERALD JAMES, FULCHER, JOHN GREGORY, BOUDREAUX, ERIC, LI, WU, DESAI, PRAVIN MAGANLAL, ELDER, VINCENT ALLEN, JOSEPH, PONNATTU KURIAN, TOPOR, MICHAEL GRANT
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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