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Comparative effects of pectin and hydrolyzed pectin coating as pre-frying treatments on acrylamide formation in

Ru-Gang Zhu1, Shi-Chuang Sun2, Yi-Fang Li2

  • 1Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China; College of Food and Biological Engineering/Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China.

International Journal of Biological Macromolecules
|May 2, 2024
PubMed

Keywords:
AcrylamideCoatingHydrolyzed pectinPectinPotato chips

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