Method for making a low-acrylamide content snack with desired organoleptical properties

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专利权人:

Ajay Rajeshwar Bhaskar;Michael Grant Topor

发明人:

Ajay Rajeshwar Bhaskar,Michael Grant Topor

申请号：

US12329227

公开号：

US09215886B2

申请日:

2008.12.05

申请国别(地区):

US

年份:

2015

代理人:

摘要：

A method for making a food product with a low acrylamide content having organoleptical properties comparable to traditional food products. Potatoes containing a low reducing sugar concentration are used to make potato flakes. Dextrose is added to the low reducing sugar potato flakes to increase the total reducing sugar concentration.

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中国工程科技知识中心

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