Method for reducing acrylamide in foods, foods having reduced levels of acrylamide and article of commerce
作者： Maria Dolores Martinez-Serna Villagran , David Vincent Zyzak , Richard Gerald Schafermeyer , John Keeney Howie , Peter Yau Tak Lin
DOI:
关键词: Acrylamide 、 Food material 、 Food products 、 Food science 、 Chemistry 、 Asparagine
摘要: A method for the reduction of acrylamide in food products, products having reduced levels acrylamide, and an article commerce. In one aspect, comprises reducing level asparagine a material before final heating (e.g., cooking). another adding to enzyme capable hydrolyzing amide group free asparagine. yet commerce communicates consumer that product has or low
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