REDUCTION OF ACRYLAMIDE FORMATION IN CEREAL-BASED FOOD PROCESSING

Title:

REDUCTION OF ACRYLAMIDE FORMATION IN CEREAL-BASED FOOD PROCESSING

Document Type and Number:

WIPO Patent Application WO2004028276

Kind Code:

A3

Abstract:

The invention relates to the use of acid treatment of carbohydrate-containing cereal-based foodstuffs or components prior to cooking by roasting, frying, grilling or baking whereby to reduce the acrylamide content of the cooked product.

Inventors:

BAARDSETH PERNILLE (NO)
BLOM HANS (NO)
ENERSEN GRETHE (NO)
SKREDE GRETE (NO)
SLINDE ERIK (NO)
SUNDT THEA (NO)
THOMASSEN TROND (NO)

Application Number:

PCT/GB2003/004046

Publication Date:

June 03, 2004

Filing Date:

September 24, 2003

Export Citation:

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Assignee:

FORINNOVA AS (NO)
BAARDSETH PERNILLE (NO)
COCKBAIN JULIAN (GB)
BLOM H (NO)
ENERSEN GRETHE (NO)
SKREDE GRETE (NO)
SLINDE ERIK (NO)
SUNDT THEA (NO)
THOMASSEN TROND (NO)

International Classes:

A21D8/04; A23L1/164; A23L7/10; A23L7/104; A23L19/00; A23L19/12; A23L19/18; A23L29/00; (IPC1-7): A23L1/105; A23L1/03; A21D8/04; A23L1/217

Domestic Patent References:

WO2002039828A2

2002-05-23

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