Method for Reducing Acrylamide Formation in Thermally Processed Foods
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United States of America Patent
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app pub date -
Jan 26, 2007
filing date -
Sep 19, 2002
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Abstract
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.
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