Method for reducing the content of acrylamide in a roasted coffee
AssigneeIllycaffe' S.P.A.
InventorsLuciano Navarini, Lorenzo Del Terra, Silvia Colomban, Valentina Lonzarich, Furio Suggi Liverani
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Abstract
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.
Claims29
1-30. (canceled)
A method for reducing the acrylamide content in a roasted coffee, comprising the steps of reducing the asparagine content and reducing the aspartic acid content in an unroasted coffee, said roasted coffee being obtained from said unroasted coffee after said reducing the asparagine content step and said reducing the aspartic acid content step.
Dependencies are inferred from the claim text.