Preparation and Characterization of Pectin Hydroxamates from Citrus Unshiu Peels
Pectin was extracted from unshiu orange (Citrus unshiu) peels and was subjected to chemical modification using hydroxamic acid. The structural and physical properties of the resulting derivatives were investigated as a function of hydroxamic acid content (4.68-9.58%). The extracted unshiu orange pec...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Pharmaceutical Excipients Council
2016-11-01
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| Series: | Journal of Excipients and Food Chemicals |
| Online Access: | https://jefc.scholasticahq.com/article/1123-preparation-and-characterization-of-pectin-hydroxamates-from-citrus-unshiu-peels |