Method for reducing acrylamide formation in thermally processed foods

A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food p...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	DESAI, PRAVIN, MAGANLAL, SAUNDERS, ROBERT, WILLIAM, JOSEPH, PONNATTU, KURIAN, LEUNG, HENRY, KIN-HANG, BURNHAM, COLIN JEFFREY, RAO, MOHAN V., N, STALDER, JAMES, WILLIAM, BARRY, DAVID, LAWRENCE, MASSON, JOHN, RICHARD, TOPOR, MICHAEL GRANT
Format:	Patent
Sprache:	eng ; fre ; ger
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
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!