METHOD FOR REDUCING THE CONTENT OF ACRYLAMIDE IN A ROASTED COFFEE

A method for reducing the acrylamide content in a roasted coffee comprises reducing the asparagine content and reducing the aspartic acid content in a unroasted coffee, said roasted coffee being obtained from said unroasted coffee after said reducing the asparagine content and said reducing the aspa...

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Bibliographic Details
Main Authors NAVARINI, LUCIANO, DEL TERRA, LORENZO, LONZARICH, VALENTINA, SUGGI LIVERANI, FURIO, COLOMBAN, SILVIA
Format Patent
LanguageEnglish
French
Published 29.01.2019
Subjects
COFFEE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MANUFACTURE, PREPARATION, OR INFUSION THEREOF
TEA
THEIR SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:A method for reducing the acrylamide content in a roasted coffee comprises reducing the asparagine content and reducing the aspartic acid content in a unroasted coffee, said roasted coffee being obtained from said unroasted coffee after said reducing the asparagine content and said reducing the aspartic acid content. L'invention porte sur un procédé pour réduire la teneur en acrylamide dans un café torréfié, lequel procédé consiste à réduire la teneur en asparagine et la réduction de la teneur en acide aspartique dans un café non torréfié, ledit café torréfié étant obtenu à partir dudit café non torréfié après ladite réduction de la teneur en asparagine et ladite réduction de la teneur en acide aspartique.
Bibliography:Application Number: CA20122839650