CLIFFORD LOUIS HOYE, JR.;GORDON LEE SMITH;JEREMY SCOTT HIGLEY
发明人:
JEREMY SCOTT HIGLEY,CLIFFORD LOUIS HOYE, JR.,GORDON LEE SMITH
申请号：
US12909196
公开号：
US20120100268A1
申请日:
2010.10.21
申请国别(地区):
US
年份:
2012
代理人:
摘要：
A process for mitigating acrylamide formation in a potato fry is disclosed. The acrylamide formation is mitigated while the color formation of the potato fry is managed. The resulting potato fry includes low acrylamide levels while exhibiting acceptable organoleptic properties such as taste, color and texture.
