Yield, Esterification Degree and Molecular Weight Evaluation of Pectins Isolated from Orange and Grapefruit Peels under Different Conditions-Reference-Cited by-同舟云学术

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Yield, Esterification Degree and Molecular Weight Evaluation of Pectins Isolated from Orange and Grapefruit Peels under Different Conditions

Published:2016-09-19 Issue:9 Volume:11 Page:e0161751
ISSN:1932-6203
Container-title:PLOS ONE
language:en
Short-container-title:PLoS ONE

Author:

Sayah Mohamed Yassine,Chabir Rachida,Benyahia Hamid,Rodi Kandri Youssef,Ouazzani Chahdi Fouad,Touzani Hanan,Errachidi Faouzi

Publisher

Public Library of Science (PLoS)

Subject

Multidisciplinary

Reference58 articles.

1. Pectin Changes in Ripening Cherry Fruit;C Batisse;J Food Sci,1994

2. Citrus Pectin: Characterization and Inhibitory Effect on Fibroblast Growth Factor—Receptor Interaction;Y Liu;J Agric Food Chem,2001

3. Influence of harvest time on citrus pectin and itsin vitro inhibition of fibroblast growth factor signal transduction;Y Liu;J Sci Food Agric,2002

4. Suppression of endotoxin-induced proinflammatory responses by citrus pectin through blocking LPS signaling pathways;C-H Chen;Biochem Pharmacol,2006

5. Carbohydrate-binding proteins in cancer, and their ligands as therapeutic agents;P Nangia-Makker;Trends Mol Med,2002

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