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THE EFFECT OF NITRIC-ACID EXTRACTION VARIABLES ON ORANGE PECTIN

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dc.contributor.author ARAVANTINOSZAFIRIS, G en
dc.contributor.author OREOPOULOU, V en
dc.date.accessioned 2014-03-01T01:09:06Z
dc.date.available 2014-03-01T01:09:06Z
dc.date.issued 1992 en
dc.identifier.issn 0022-5142 en
dc.identifier.uri https://dspace.lib.ntua.gr/xmlui/handle/123456789/10833
dc.subject PECTIN en
dc.subject ORANGE WASTE en
dc.subject PECTIN NITRIC ACID EXTRACTION en
dc.subject.classification Agriculture, Multidisciplinary en
dc.subject.classification Chemistry, Applied en
dc.subject.classification Food Science & Technology en
dc.title THE EFFECT OF NITRIC-ACID EXTRACTION VARIABLES ON ORANGE PECTIN en
heal.type journalArticle en
heal.identifier.primary 10.1002/jsfa.2740600120 en
heal.identifier.secondary http://dx.doi.org/10.1002/jsfa.2740600120 en
heal.language English en
heal.publicationDate 1992 en
heal.abstract Pectin was extracted from dry orange waste with nitric acid. A factorial experimental design was used and the effects of temperature, time and pH of extraction on pectin yield and 'jelly units', ie pectin yield x viscosity of pectin solution were determined. Optimum conditions for pectin extraction are also discussed. According to ash and methoxyl content determinations the product can be classified as low ash and high methoxyl pectin. Its purity expressed as anhydrogalacturonic acid content varied from 68-5 to 75.0 %. en
heal.publisher JOHN WILEY & SONS LTD en
heal.journalName JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE en
dc.identifier.doi 10.1002/jsfa.2740600120 en
dc.identifier.isi ISI:A1992KA22700019 en
dc.identifier.volume 60 en
dc.identifier.issue 1 en
dc.identifier.spage 127 en
dc.identifier.epage 129 en


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