Method for reducing the level of acrylamide in a piece of Potato which comprises providing a piece of Potato dried and Milled.Rehydrate the piece of Potato in a rehydration solution and thermally processing the potato piece rehid

摘要

A process for reducing the amount of acrylamide in thermally processed foods. In one aspect, the method involves providing a dehydrated food product having asparagine, rehydrating the food product in a solution, and thermally processing the food product. In one aspect, the method involves providing a dehydrated food product having asparagine and rehydrating the food product in a solution having an acrylamide reducing agent.