Method for preventing acrylamide formation in food products and food intermediates
作者： David W. Plank , Daniel J. Lewandowski , Douglas J. Novak
DOI:
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摘要: The present invention relates to a novel treatment composition and process for use thereof in treating food products intermediates prevent acrylamide formation therein. may be used single, home settings as well commercial applications larger scale of the course manufacture. uses at least one alpha-cyclodextrin, beta-cyclodextrin, gamma-cyclodextrin or combinations modified derivatives along with suitable carrier such an aerosol, liquefied mister like.
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