Method for reducing acrylamide in heat-treated foods

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专利权人:

修一;木村;木村 修一;山崎製パン株式会社;吉岡 禎三

发明人:

木村 修一,冨田 英美,日俣 克一

申请号：

JP2012503556

公开号：

JP5486079B2

申请日:

2011.06.21

申请国别(地区):

JP

年份:

2014

代理人:

摘要：

The present invention provides a method for reducing a level of acrylamide in a processed food by using an ingredient which is highly safe and effective in suppressing acrylamide formation. The present invention provides a method for reducing a level of acrylamide in a processed food, including adding dihydroquercetin to a carbohydrate-containing processed food ingredient or allowing dihydroquercetin to permeate the carbohydrate-containing processed food ingredient prior to or during a heat-treating process.

来源网站：

中国工程科技知识中心

来源网址：

http://www.ckcest.cn/home/