𝔖 Bobbio Scriptorium
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Filtration of pectin extract from grapefruit peel and viscosity of pectin solutions

✍ Scribed by Nurhan Arslan; Hasan Toğrul


Publisher
Elsevier Science
Year
1996
Tongue
English
Weight
598 KB
Volume
27
Category
Article
ISSN
0260-8774

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Extraction, characterisation, and enzyma
✍ Jose M. Ros; Henk A. Schols; Alfons G.J. Voragen 📂 Article 📅 1996 🏛 Elsevier Science 🌐 English ⚖ 985 KB

The albedo of Spanish lemons (16.0% w/w of lemon fresh weight) was extracted to obtain a chelating agent soluble pectin ti"action, a diluted sodium hydroxide soluble pectin fraction and a residue (4.2, 1.8, and 5.0% w/w of fresh albedo, respectively). These fractions represented 61.3, 12,4, and 10.4