Deirdre E. Ortiz,Stephen Paul Zimmerman,John David Pinkston
申请号：
US15671510
公开号：
US20180042275A1
申请日:
2017.08.08
申请国别(地区):
US
年份:
2018
代理人:
摘要：
The present disclosure relates to methods of reducing the formation of acrylamide in a thermally processed food product and to cooked food products with reduced acrylamide. The method comprises providing a food product or food intermediate in need of reduction of formation of acrylamide during thermal processing and applying a bran composition to the food product or food intermediate in an amount effective to reduce formation of acrylamide during thermal processing to a level that is lower than if the composition had not been applied.
