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METHOD FOR USING BAMBOO LEAF EXTRACT AS ACRYLAMIDE INHIBITOR FOR HEAT PROCESSING FOOD
METHOD FOR USING BAMBOO LEAF EXTRACT AS ACRYLAMIDE INHIBITOR FOR HEAT PROCESSING FOOD
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机译:竹叶提取物作为丙烯酰胺抑制剂加工食品的方法
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摘要
A method for using a bamboo leaf extract as an acrylamide inhibitor for heat processing food, comprises adding to the bamboo leaf extract at least one selected from a group consisting of ginkgo extract, tea extract, rosemary extract, apple polyphenol extract, haw extract, onion extract, licorice extract, root of kudzuvine extract, grape seed extract and leech extract; and preparing a composition, in which the bamboo leaf extract takes up 34-95% of the total weight of the composition. The bamboo leaf extract used as the acrylamide inhibitor in food systems has an inhibiting rate to acrylamide formation of up to 15-98%.
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