| abstract |
"METHOD FOR REDUCING ACRYLAMIDE IN FOOD, FOOD WITH REDUCED ACRYLAMIDE CONTENT AND COMMERCIAL ARTICLE". Method for reducing the acrylamide content in food products, reduced acrylamide food products, and a commercial article. In one aspect, the method includes reducing the asparagine content in a food material prior to final heating (e.g. cooking). In another aspect, the method includes the addition to the food material of an enzyme capable of hydrolyzing the free asparagine amide group. In yet another aspect, a commercial article communicates to the consumer that a food product has reduced or low acrylamide or asparagine content. |