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Method for reducing acrylamide formation in thermally processed foods.
Method for reducing acrylamide formation in thermally processed foods.
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机译:减少热加工食品中丙烯酰胺形成的方法。
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摘要
An acrylamide reducing agent is added to a starch-based food product having a disrupted cellular structure prior to dehydration of the food product. Thus, a dehydrated potato flake can be produced that, can be later made into a dough. The resultant dough can be fabricated and when fried will result in lower acrylamide levels.
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