TH65787A - Method for reducing acrylamide formation in foods that have been heat treated - Google Patents
Method for reducing acrylamide formation in foods that have been heat treatedInfo
- Publication number
- TH65787A TH65787A TH301003100A TH0301003100A TH65787A TH 65787 A TH65787 A TH 65787A TH 301003100 A TH301003100 A TH 301003100A TH 0301003100 A TH0301003100 A TH 0301003100A TH 65787 A TH65787 A TH 65787A
- Authority
- TH
- Thailand
- Prior art keywords
- acrylamide
- foods
- heat treated
- food
- acrylamide formation
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract 9
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 title claims abstract 8
- 235000013305 food Nutrition 0.000 title claims abstract 6
- 230000015572 biosynthetic process Effects 0.000 title abstract 3
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 claims abstract 3
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 claims abstract 3
- 229960001230 asparagine Drugs 0.000 claims abstract 3
- 235000009582 asparagine Nutrition 0.000 claims abstract 3
- 235000012041 food component Nutrition 0.000 claims 2
- 239000005417 food ingredient Substances 0.000 claims 2
- 239000004615 ingredient Substances 0.000 claims 2
- 244000003416 Asparagus officinalis Species 0.000 claims 1
- 235000005340 Asparagus officinalis Nutrition 0.000 claims 1
- 230000004936 stimulating effect Effects 0.000 claims 1
- 229940024606 amino acid Drugs 0.000 abstract 2
- 235000001014 amino acid Nutrition 0.000 abstract 2
- 150000001413 amino acids Chemical class 0.000 abstract 2
- 230000037361 pathway Effects 0.000 abstract 2
- 235000021067 refined food Nutrition 0.000 abstract 1
Abstract
DC60 (31/08/54) กระบวนการและอุปกรณ์สำหรับวิธีการลดปริมาณของอะคริลาไมด์ในอาหารที่ผ่าน กระบวนการที่ให้ความร้อน การประดิษฐ์นี้จะจัดให้มีการผลิตอาหารที่มีระดับของอะคริลาไมด์ที่ลดลง อย่างมีนัยสำคัญ วิธีการจะขึ้นอยู่กับการเข้าไปเกี่ยวข้องกับวิถีทางการก่อตัวของอะคริลาไมด์ที่เริ่มต้น ด้วยกรดอะมิโนแอสพาราจีน กระบวนการและอุปกรณ์สำหรับวิธีการลดปริมาณของอะคริลาไมด์ในอาหารที่ผ่านกระบวนการที่ให้ความร้อน การประดิษฐ์นี้จะจัดให้มีการผลิตอาหารที่มีระดับของอะคริลาไมด์ที่ลดลงอย่างมาก วิธีการนี้จะขึ้นอยู่กับการเข้าไปเกี่ยวข้องกับวิถีทางการก่อตัวของอะคริลาไมด์ที่เริ่มต้นด้วยกรดอะมิโนแอสพาราจีน DC60 (31/08/54) Process and equipment for methods for reducing the amount of acrylamide in processed foods. Process that heats The invention provides for the production of food with lower acrylamide levels. Significantly The method is based on the involvement of the initial acrylamide formation pathway. With amino acid asparagine Processes and equipment for methods for reducing the amount of acrylamide in heat treated foods. The invention provides for the production of food with significantly reduced levels of acrylamide. This method is based on the involvement of acrylamide formation pathways beginning with the amino acid asparagene.
Claims (1)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| TH65787A true TH65787A (en) | 2004-12-23 |
Family
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