BOUDREAUX ERIC,DESAI PRAVIN MAGANLAL,ELDER VINCENT ALLEN,FULCHER JOHN GREGORY,JOSEPH PONNATTU KURIAN,LI WU,RAO V N MOHAN,TOPOR MICHAEL GRANT,VOGEL GERALD JAMES
申请号：
IN4861/DELNP/2009
公开号：
IN2009DN04861A
申请日:
2009.07.24
申请国别(地区):
IN
年份:
2012
代理人:
摘要：
A method for reducing the amount of asparagine, a pre-cursor of acrylamide, in food products that are thermally processed. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on contacting a potato feed such as potato slices containing asparagine, an acrylamide pre-cursor, with a leaching solution to extract asparagine out of the potato feed. Thermally processing the leached potatoes will result in a potato product having a lower level of acrylamide than a non-leached, thermally processed potato product.
