METHODS AND SYSTEMS FOR REDUCING ACRYLAMIDE CONCENTRATION IN HEAT-PROCESSED PRODUCTS

Methods and systems for reducing acrylamide concentration in heat-processed products, and products produced by such methods and systems are provided. The baked products may be sprayed with a riboflavin solution and then irradiated with a UV light source to initiate monomer reactions of acrylamide an...

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Bibliographische Detailangaben
1. Verfasser:	MAGALETTA, Robert L
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	APPARATUS FOR MAKING BEVERAGES BAKERS' OVENS BAKING COFFEE MILLS DOMESTIC ARTICLES OR APPLIANCES EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J FURNITURE HUMAN NECESSITIES KITCHEN EQUIPMENT MACHINES OR EQUIPMENT FOR BAKING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPICE MILLS SUCTION CLEANERS 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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