Reduction of acrylamide formation

Details Reduction of acrylamide formation Reduction of acrylamide formation

A - Human Necessities

23

L

A23L 1/105 (2006.01) A21D 8/04 (2006.01) A23L 1/03 (2006.01) A23L 1/10 (2006.01) A23L 1/164 (2006.01) A23L 1/212 (2006.01) A23L 1/217 (2006.01) B65D 77/30 (2006.01) B65D 81/34 (2006.01)

Patent

CA 2499473

The invention relates to the use of acid treatment of uncooked French fries prior to cooking by roasting, frying, grilling or baking whereby to reduce the acrylamide content of the cooked product.

L'invention se rapporte à l'utilisation d'un traitement à l'acide des pommes de terre frittes non cuites avant de les faire cuire au four, à la poêle ou en friture. Ce traitement permet de réduire le contenu d'acrylamide du produit cuit.

Affiliated with

Also associated with

Rating

Reduction of acrylamide formation does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Reduction of acrylamide formation, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Reduction of acrylamide formation will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFCA-PAI-O-1486473