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：
CA2676330
公开号：
CA2676330C
申请日:
2008.01.21
申请国别(地区):
CA
年份:
2013
代理人:
摘要：
A method for reducing the amount of asparagme, a pre-cursor of acrylamide, m food products that are thermally processed This invention permits the production of foods having significantly reduced levels of acrylamide. The method iehes on contacting a potato feed such as potato slices containing asparagme, an acrylamide pre-cursor, with a leaching solution to extract aspaiagme out of the potato feed Thermally processing the leached potatoes will result in a potato pioduct having a lowei level of acrylamide than a non-leached, thermally processed potato product
