Method for the control of the formation of acrylamide in a foodstuff
There is provided a process for the prevention and/or reduction of acrylamide formation and/or acrylamide precursor formation in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidi...
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Main Authors | , , , , |
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Format | Patent |
Language | English |
Published |
17.02.2015
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Subjects | |
Online Access | Get full text |
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Summary: | There is provided a process for the prevention and/or reduction of acrylamide formation and/or acrylamide precursor formation in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidizing a reducing group of the sugar. |
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Bibliography: | Application Number: US201213433470 |