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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

Effect of Pumpkin Husks on Cracker Dough Fermentation [PDF]

Техника и технология пищевых производств, 2019
An acute deficiency of food fibers is one of the most urgent problems of balanced diet. Food status can be increased by fortifying food formulae with natural raw ingredients that are rich in alimentary fibers.
Zaitseva I., Shelamova S., Derkanosova N.   +2 more
doaj   +2 more sources

A Precise Segmentation Algorithm of Pumpkin Seedling Point Cloud Stem Based on CPHNet [PDF]

Plants
Accurate segmentation of the stem of pumpkin seedlings has a great influence on the modernization of pumpkin cultivation, and can provide detailed data support for the growth of pumpkin plants.
Qiaomei Deng, Junhong Zhao, Rui Li, Genhua Liu, Yaowen Hu, Ziqing Ye, Guoxiong Zhou   +6 more
doaj   +2 more sources

Effect of Ultrasonic Treatment on the Quality of Pumpkin Juice Fermented by Yeast [PDF]

Foods
To investigate the effect of ultrasound on the quality of pumpkin juice fermented by yeast, ultrasound (power range 0–400 W, duration 10 min) was used to assist the yeast fermentation of pumpkin juice.
Wenhui Pan, Wen Li, Chunli Zhou, Manjun Zhang, Wei Su, Renqin Tan, Leyi Yao   +6 more
doaj   +2 more sources

Pumpkin Queen [PDF]

, 2014
Kalina Ebling
openaire   +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

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
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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