Method of reducing acrylamide by treating a food ingredient
作者： Amanda Grzeda , Michael Grant Topor , Ajay Rajeshwar Bhaskar , Thomas Anthony Trezza , Jennifer Bell Raymond
DOI:
关键词: Drying 、 Reducing agent 、 Moisture 、 Shelf-stable food 、 Grinding 、 Food science 、 Ingredient 、 Materials science 、 Acrylamide 、 Drum drying
摘要: Disclosed is a method for making low acrylamide food ingredients. When the treated ingredient powders or flakes made by present invention are used to make moisture, shelf stable product, level of will be lower than if untreated used. The directed towards dehydrated ingredients from raw foods having relatively high levels reducing sugars dryable puree. Optionally an agent can added puree before drum drying and grinding dried into powder.
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