Publications by authors named "Shi-Chuang Sun"
Int J Biol Macromol
June 2024
Article Synopsis
- The study compared pectin and hydrolyzed pectin coatings as treatments to reduce acrylamide in fried potato chips.
- Both coatings effectively reduced acrylamide levels by over 90%, with hydrolyzed pectin outperforming pectin, especially at concentrations greater than 2%.
- Hydrolyzed pectin also provided better quality characteristics for the chips, including reduced browning and increased crispness, indicating its superior potential for application compared to regular pectin.
