Results 221 to 230 of about 112,782 (331)

Risks for human health related to the presence of plant lectins in food

EFSA Journal, Volume 24, Issue 1, January 2026.
Abstract The European Commission asked the European Food Safety Authority (EFSA) to assess the risk related to the presence of plant lectins in food. Based on the available evidence, the CONTAM Panel considered only phytohaemagglutinin (PHA), a legume lectin from beans (Phaseolus sp.), for the risk characterisation.
EFSA Panel on Contaminants in the Food Chain (CONTAM), Helle Katrine Knutsen, Agneta Åkesson, Vasileios Bampidis, Margherita Bignami, Laurent Bodin, James Kevin Chipman, Gisela Degen, Antonio Hernández‐Jerez, Tim Hofer, Christer Hogstrand, Stefano Landi, Jean‐Charles Leblanc, Kyriaki Machera, Isabelle P. Oswald, Guido Rychen, Salomon Sand, Katharina Vejdovszky, Barbara Viviani, Hanne Frøkiær, Bettina Grasl‐Kraupp, Patrick Mulder, Pierre Rougé, Heather Wallace, Marios Georgiadis, José Ángel Gómez Ruiz, Eirini Kouloura, Olaf Mosbach‐Schulz, Lydia Alarcón Asensio, Eleni Gkimprixi, Evangelia Ntzani   +30 more
wiley   +1 more source

Pumpkin-waste-derived copper quantum dots: green synthesis, underlying mechanism, and multifunctional applications in catalysis, antioxidants, and bioimaging. [PDF]

Nanoscale Adv
Dayoub L, Li X, Peng X, Pervaiz W, Yan S, Chen Y.   +5 more
europepmc   +1 more source

On the Composition of certain Pumpkins and Squashes

, 1877
Frank H. Storer
openalex   +2 more sources

Safety evaluation of pectin‐rich extract derived from Coffea arabica as food additive

EFSA Journal, Volume 24, Issue 1, January 2026.
Abstract The EFSA Panel on Food Additives and Flavourings (FAF Panel) provides a scientific opinion on the safety assessment of the proposed use of pectin rich extract derived from Coffea arabica L. as a food additive. The proposed food additive consists of 70%–85% dietary fibres (of which the major part is pectin), 4%–6.5% proteins and substances of ...
EFSA Panel on Food Additives and Flavourings (FAF), Laurence Castle, Monica Andreassen, Gabriele Aquilina, Maria Lourdes Bastos, Polly Boon, Biagio Fallico, Rex FitzGerald, Maria Jose Frutos Fernandez, Bettina Grasl‐Kraupp, Ursula Gundert‐Remy, Rainer Gürtler, Eric Houdeau, Marcin Kurek, Henriqueta Louro, Patricia Morales, Sabina Passamonti, José Manuel Barat Baviera, Gisela Degen, David Gott, Jean‐Charles Leblanc, Peter Moldeus, Ine Waalkens‐Berendsen, Detlef Wölfle, Agnieszka Mech, Alexandra Tard, Panagiota Zakidou, Laura Ruggeri   +27 more
wiley   +1 more source

Effect of Pumpkin Seed Milk on Physicochemical, Textural, Rheological, Antioxidant, and Sensory Properties of Pudding. [PDF]

Food Sci Nutr
Aygün B, Emirmustafaoğlu A.
europepmc   +1 more source

Valorization of Pumpkin Flour in Cookie Formulations: Effects on Nutritional Composition and Mineral Content

Mary Mcarthur -Floyd, Morris Brako
openalex   +1 more source

Correction to "Effect of Cowpea and Pumpkin Powders on the Physicofunctional Properties, Total Phenolic Content, Antioxidant Activity, and Consumer Acceptability of Soup". [PDF]

Int J Food Sci
europepmc   +1 more source

Anti-Aging, Anti-Inflammatory, and Cytoprotective Properties of <i>Lactobacillus</i>- and Kombucha-Fermented <i>C. pepo</i> L. Peel and Pulp Extracts with Prototype Skin Toner Development. [PDF]

Molecules
Ziemlewska A, Nizioł-Łukaszewska Z, Zagórska-Dziok M, Mokrzyńska A, Krupski W, Wójciak M, Sowa I.   +6 more
europepmc   +1 more source

Rotting Pumpkin

, 2013
Elliott, Elizabeth J.
core  

Library Pumpkin

netbib, 2022
openaire   +1 more source