Reduction of acrylamide formation in cooked starchy foods

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专利权人:

Aziz Chafic Awad

发明人:

Aziz Chafic Awad

申请号：

US10679714

公开号：

US08414940B2

申请日:

2003.10.06

申请国别(地区):

US

年份:

2013

代理人:

摘要：

A process for preparation of starchy foods prior to cooking to reduce formation of acrylamide is described. The process uses microorganisms to metabolize sugars in the food sufficiently to reduce formation of the acrylamide. The foods include fried and baked starchy foods including potato chips, cereals, breads, tortilla chips, pretzels, crackers and the like.

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中国工程科技知识中心

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