METHOD FOR REDUCING THE AMOUNT OF ACRYLAMIDE DURING THE HEAT TREATMENT OF FOOD WITH BAKING RAISING AGENT EFFECT
作者： Brendler Dominicus
DOI:
关键词: Acrylamide 、 Food additive 、 Chemistry 、 Food science 、 Time function 、 Raising (metalworking)
摘要: Disclosed is a method for the significant reduction, through to complete prevention, of in-situ formation acrylamide during thermal production process foods example baking, frying or deep-frying. According invention, cost-effective combination two more approved food additives are used that suppress and at same time function efficiently as baking raising agent. The can be carried out without use costly enzymes vitamins.
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