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A Comprehensive review of functional ingredients, especially bioactive compounds present in pumpkin peel, flesh and seeds, and their health benefits

Food Chemistry Advances, 2022
Pumpkin (Cucurbita maxima), belonging to family Cucurbitaceae, is a well-known edible plant, cultivated and abundantly used as herbal medicine and functional food.
Ashiq Hussain, Ayesha Rafique
exaly   +3 more sources

Pumpkin Seed Proteins: The Potentially Alternative Protein Supplements for Food Applications [PDF]

Foods
Pumpkin seed proteins are underutilized plant proteins with a balanced content of essential amino acids and health benefits. Benefit from the functional properties and low-cost character, pumpkin seed proteins exhibit great potential for applications as ...
Yufeng Xie, Yutong Wang, Xin Jin, Xinyi Zhang, Rui Yang   +4 more
doaj   +2 more sources

THE IMPORTANCE OF PUMPKINS AND OIL GOURDS IN ROMANIA [PDF]

Annals of the University of Oradea: Economic Science, 2023
In my article, I chose one group of cucurbits, the oil pumpkin. The pumpkin can be considered an old cultivated plant dating back hundreds of years, but the importance of the oil pumpkin can be traced back to the last 10 years.
Margit CSIPKÉS
doaj   +1 more source

Chemical Characteristics and Sensory Analysis of Cake Enriched Pumpkin Flour to Improve Food Security [PDF]

E3S Web of Conferences, 2023
Pumpkin contains a lot of vitamins A, B, and C, as well as minerals and carbohydrates. The use of local flour as a replacement for wheat flour is still being researched.
Waryat, Sunarmani, Kurniasih Titin
doaj   +1 more source

Utilization of green pumpkin in processing some nutritional products [PDF]

Egyptian Journal of Nutrition, 2020
This study aimed to utilize green pumpkin in processing some traditional products. A raw leaves and fruits pumpkin were obtained from Horticulture Research Institute.
Ghada H. H.Ismaiel, Hala M. Z. Ali
doaj   +1 more source

QTL analysis of early flowering of female flowers in zucchini (Cucurbita pepo L.)

Journal of Integrative Agriculture, 2023
Early flowering promotes early maturity, production, and the capacity to counteract biotic and abiotic stresses, making it an important agronomic trait in zucchini.
Shu-ping QU, Dan YANG, Hai-yang YU, Fang-yuan CHEN, Ke-xin WANG, Wen-qi DING, Wen-long XU, Yun-li WANG   +7 more
doaj   +1 more source

A comparative study on phytochemicals and antioxidant activity of different parts of pumpkin (Cucurbita maxima)

Food Chemistry Advances, 2023
Fruit and vegetable waste is a rich source of bioactive compounds that can be extracted or transformed into high-value products. In some parts of India, pumpkin leaves and flowers are rarely eaten as food.
Sanjukta Kar, Suchandra Dutta, Rubina Yasmin   +2 more
doaj   +1 more source

Associations of Protein Molecular Structures with Their Nutrient Supply and Biodegradation Characteristics in Different Byproducts of Seed-Used Pumpkin

Animals, 2022
The purpose of this experiment was to explore the relationship of protein functional groups (including amide I, amide II, α-helix, and β-sheet) in byproducts of seed-used pumpkin (pumpkin seed cake, pumpkin seed coat, and seed-used pumpkin flesh) with ...
Yang Li, Qinghua Wu, Jingyi Lv, Xiaoman Jia, Jianxu Gao, Yonggen Zhang, Liang Wang   +6 more
doaj   +1 more source

Hitting and Harvesting Pumpkins [PDF]

SIAM Journal on Discrete Mathematics, 2011
v2: several minor ...
Joret, Gwénaël, Paul, Christophe, Sau, Ignasi, Saurabh, Saket, Thomassé, Stéphan   +4 more
openaire   +5 more sources

Higher-Quality Pumpkin Cultivars Need to Recruit More Abundant Soil Microbes in Rhizospheres

Microorganisms, 2022
Two different qualities of pumpkin, cultivars G1519 and G1511, were grown in the same environment under identical management. However, their qualities, such as the contents of total soluble solids, starch, protein, and vitamin C, were significantly ...
Yan Sun, Ziyue Huang, Siyu Chen, Da Yang, Xinru Lin, Wenjun Liu, Shangdong Yang   +6 more
doaj   +1 more source