An experimental design approach to the chemical characterisation of pectin polysaccharides extracted from Cucumis melo Inodorus

Medicine & Life Sciences

• Cucumis melo 100%
• Pectins 75%
• Polysaccharides 50%
• Research Design 42%
• arabinofuranose 21%
• Temperature 15%
• Food Industry 13%
• Drug Industry 12%
• Acids 8%

Engineering & Materials Science

• Pectins 89%
• Polysaccharides 78%
• Design of experiments 50%
• Stabilizers (agents) 16%
• Chemical analysis 13%
• Drug products 11%
• Acids 9%
• Temperature 8%
• Industry 4%

Chemistry

• Pectin 63%
• Polysaccharide 46%
• Gelling Agent 15%
• Pharmaceutical Industry 11%
• pH Value 9%
• Time 7%
• Food 7%
• Application 6%
• Reaction Yield 4%
• Acid 3%