Method for preventing acrylamide formation during heat treatment of food
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United States of America Patent
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Issued Date -
Jun 17, 2004
app pub date -
Nov 12, 2003
filing date -
Nov 15, 2002
priority date (Note) -
Abandoned
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Abstract
The present invention relates to a method for preventing acrylamide formation in heat-treated food stuffs, in particular in the case of a food processing that involves a frying step and/or a cooking step, which method comprises blocking conversion of glycerol into acrylamide.
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