Acrylamide control in cooked food products
作者： Zimmerman Stephen Paul , Ortiz Deirdre E , Pinkston John David
DOI:
关键词: Food science 、 Bran 、 Food processing 、 Acrylamide 、 Composition (visual arts) 、 Cooked food 、 Chemistry
摘要: The present disclosure relates to methods of reducing the formation acrylamide in a thermally processed food product and cooked products with reduced acrylamide. method comprises providing or intermediate need reduction during thermal processing applying bran composition an amount effective reduce level that is lower than if had not been applied.
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