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Method for reducing acrylamide formation in thermally processed foods

IPC분류정보
국가/구분 United States(US) Patent 등록
국제특허분류(IPC7판)
  • A23L-001/01
출원번호 UP-0263237 (2005-10-31)
등록번호 US-7767247 (2010-08-24)
발명자 / 주소
  • Barry, David Lawrence
  • Burnham, Colin Jeffrey
  • Desai, Pravin Maganlal
  • Joseph, Ponnattu Kurian
  • Leung, Henry Kin-Hang
  • Masson, John Richard
  • Rao, V.N. Mohan
  • Saunders, Robert William
  • Stalder, James William
  • Topor, Michael Grant
출원인 / 주소
  • Frito-Lay North America, Inc.
대리인 / 주소
    Cahoon, Colin P.
인용정보 피인용 횟수 : 0  인용 특허 : 146

초록

A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food p

대표청구항

We claim: 1. A method for reducing acrylamide formation in thermally processed foods, said method comprising the steps of: a) heating a plurality of potato-based pieces having an initial moisture level prior to vacuum frying of at least 4% by weight, wherein said potato-based pieces have been heate

이 특허에 인용된 특허 (146)

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