Extraction of Pectin from Satsuma Mandarin Orange Peels by Combining Pressurized Carbon Dioxide and Deionized Water: a Green Chemistry Method
Chiaki Tsuru, Ayana Umada, Seiji Noma, Mikihide Demura, Nobuyuki Hayashi
Topics & Concepts
PectinChemistrySodium hexametaphosphateExtraction (chemistry)Orange (colour)MonosaccharideYield (engineering)ChromatographyCarbon dioxideNuclear chemistryFood scienceOrganic chemistrySodiumMaterials scienceMetallurgyPolysaccharides and Plant Cell WallsPolysaccharides Composition and ApplicationsFood composition and properties