PROCEDE PERMETTANT DE REDUIRE LA FORMATION D'ACRYLAMIDE DANS DES ALIMENTS TRAITES THERMIQUEMENT

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专利权人:

INC.;FRITO-LAY NORTH AMERICA

发明人:

申请号：

EP05791774.2

公开号：

EP1784079B1

申请日:

2005.08.23

申请国别(地区):

EP

年份:

2013

代理人:

摘要：

An acrylamide reducing agent is added to a starch-based food product having a disrupted cellular structure prior to dehydration of the food product. Thus, a dehydrated potato flake can be produced that, can be later made into a dough. The resultant dough can be fabricated and when fried will result in lower acrylamide levels.

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中国工程科技知识中心

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