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International Journal of Food Properties Volume 10, 2007 - Issue 3
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Original Articles

Extraction and Characterization of the Pectic Substances from Japanese Pepper (Zanthoxylum piperitum DC.) Fruit

Eiji Yamazaki Industrial Research Division, Mie Prefectural Science and Technology Promotion Center, Takachaya, JapanCorrespondence[email protected]
&
Osamu Kurita Industrial Research Division, Mie Prefectural Science and Technology Promotion Center, Takachaya, Japan
Pages 505-513 | Received 03 Feb 2006, Accepted 24 Jul 2006, Published online: 10 Aug 2007

Citations (10)

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Nazlı Seray Bostancı, Senem Büyüksungur, Nesrin Hasirci & Ayşen Tezcaner. (2022) Potential of pectin for biomedical applications: a comprehensive review. Journal of Biomaterials Science, Polymer Edition 33:14, pages 1866-1900.
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Articles from other publishers (9)

Vishnu Priya Murali & Rangasamy Jayakumar. 2023. Natural Biopolymers in Drug Delivery and Tissue Engineering. Natural Biopolymers in Drug Delivery and Tissue Engineering 409 434 .
Nancy David. 2023. Natural Biopolymers in Drug Delivery and Tissue Engineering. Natural Biopolymers in Drug Delivery and Tissue Engineering 609 626 .
Kannan Mohan, Thirunavukkarasu Muralisankar, Venkatachalam Uthayakumar, Ramachandran Chandirasekar, Nagarajan Revathi, Abirami Ramu Ganesan, Kalamani Velmurugan, Palanivel Sathishkumar, Rajarajeswaran Jayakumar & Palaniappan Seedevi. (2020) Trends in the extraction, purification, characterisation and biological activities of polysaccharides from tropical and sub-tropical fruits – A comprehensive review. Carbohydrate Polymers 238, pages 116185.
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Adiansyah Syarifuddin, Ria Manggala, Andi Dirpan & Amran Laga. (2019) Effect of dangke whey/pectin ratio, stearic acid and cheese aroma concentration on characteristic properties of edible films made thereof. IOP Conference Series: Earth and Environmental Science 247, pages 012008.
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Adiansyah Syarifuddin, Pratiwi Hamsiohan & Mariyati Bilang. Characterization of edible film from dangke whey/pectin, beeswax, and butter aroma. Characterization of edible film from dangke whey/pectin, beeswax, and butter aroma.
Blanca Elizabeth Morales-Contreras, Juan Carlos Contreras-Esquivel, Louise Wicker, Luz Araceli Ochoa-Martínez & Juliana Morales-Castro. (2017) Husk Tomato ( Physalis ixocarpa Brot.) Waste as a Promising Source of Pectin: Extraction and Physicochemical Characterization . Journal of Food Science 82:7, pages 1594-1601.
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Halifah Pagarra, Roshanida Abd Rahman, Rosli Md. Illias & Nor Azah Ramli. (2014) Optimization of Pectin Extraction from <i>Nephrolepis biserrata</i> Leaves Using Response Surface Methodology. Applied Mechanics and Materials 625, pages 920-923.
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Ana S. Silva, Claudia Nunes, Manuel A. Coimbra & Luís F. Guido. (2014) Composition of pectic polysaccharides in a Portuguese apple (Malus domestica Borkh. cv Bravo de Esmolfe). Scientia Agricola 71:4, pages 331-336.
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Eiji YAMAZAKI, Takayuki FUJIWARA, Osamu KURITA, Junichi IKEDA & Yasuki MATSUMURA. (2008) Comparison of Pectins from the Alcohol-insoluble Residue of Japanese Pepper (Zanthoxylum piperitum DC.) Fruit, a Major By-product of Antioxidant Extraction. Food Science and Technology Research 14:1, pages 18-24.
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