Results 41 to 50 of about 112,782 (331)

Physical and Rheological Studies of Biscuits Developed with Different Replacement Levels of Pumpkin (Cucurbita maxima) Peel, Flesh, and Seed Powders

Journal of Food Quality, 2023
Several studies have been found in the literature about the phytochemistry, nutritional profiles, and pharmacological potential of pumpkin and pumpkin-based food products but a very few data have been found about the impact of the addition of pumpkin ...
Ashiq Hussain, Tusneem Kausar, Jawed Aslam, Muhammad Yousaf Quddoos, Atif Ali, Samina Kauser, Mehwish Zerlasht, Ayesha Rafique, Saima Noreen, Khansa Iftikhar, Muhammad Waheed Iqbal, Muhammad Shoaib, Mohammed Y. Refai, Faisal Aqlan, Sameh A. Korma   +14 more
doaj   +1 more source

Egg Replacement in High Ratio Cakes With Plant Proteins With Varying Functional Properties

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Ten commercial proteins from different botanical sources and suppliers (different processing methods) were tested for their functionality and application in cakes as an egg replacement ingredient. Findings Differences in protein functionality were found and attributed to both the proximate composition (e.g., the fat ...
Elizabeth Murray‐Nalbandian, Macie Loutherback, Elisa Karkle, Girish M. Ganjyal   +3 more
wiley   +1 more source

Vertical coordination in agri‐food supply chain and blockchain: A proposed framework solution for Vietnamese cashew nut business

Regional Science Policy &Practice, EarlyView., 2022
Abstract The agri‐food supply chain has been a popular research topic in recent years. The combination of a demand for products of high quality and safety standards and the increasing number of stakeholders in supply chain networks has required the agri‐food business to transform from vertically integrated to vertically operated supply chain networks ...
Thanh_Tuan Chu, Thi Thu Tra Pham
wiley   +1 more source

Vitamin-A enriched yogurt through fortification of pumpkin (Cucurbita maxima): A potential alternative for preventing blindness in children [PDF]

, 2023
Md Wadud Ahmed, Md. Sirajul Islam Khan, Aney Parven, Md Harunur Rashid, Islam Md Meftaul   +4 more
openalex   +1 more source

Supramolecular Host‐Guest Complexation Dynamics by Cost‐Efficient Electronic Structure Methods

Chemistry – A European Journal, EarlyView.
We present a cost‐effective multilevel workflow for the kinetic profiling of host–guest systems, illustrated with cucurbit[6]uril and alkylammonium cations. The method combines rapid docking and reaction path searches at the semi‐empirical level, with refinement of the results using modern density functional theory, accurately reproducing experiment ...
Thomas Gasevic, Christoph Plett, Lukas Wittmann, Iago Neira, Carlos Peinador, Marcos D. García, Andreas Hansen   +6 more
wiley   +1 more source

Antioxidant Activity and Inhibition of Carbohydrate Hydrolyzing Enzymes by Underutilized Parts From Some Plant‐Based Foods and Their Effect on Postprandial Hyperglycemia

Food Chemistry International, EarlyView.
The underutilized parts viz: pawpaw seed, banana, plantain, and potato peels showed promising antioxidant and inhibition of α‐amylase and α‐glucosidase activities (IC50 values ≤ 100 μg/mL). Similarly, pawpaw seed, banana, plantain, and potato peels reduced postprandial hyperglycemia in sucrose‐ and maltose‐induced hyperglycemia in rats.
Aminu Mohammed, Buhari Shehu Saidu, Nuhu Aliyu, Michael Peter Simon   +3 more
wiley   +1 more source

PENGARUH PENAMBAHAN TEPUNG LABU KUNING TERHADAP SERAT PANGAN, KARAKTERISTIK FISIKOKIMIA DAN SENSORI MUFFIN

Jurnal Teknologi dan Industri Pangan, 2018
Pumpkin is one of the high-fiber food sources which is abundant in Indonesia, but it is still widely un-derutilized. The use of pumpkin was expected to increase dietary fiber content in any food products and served as a mean of food diversification.
Rina Rismaya, Elvira Syamsir, Budi Nurtama   +2 more
doaj   +1 more source

Pengaruh Substitusi Tepung Labu Kuning (Cucurbhita Moschata)Terhadap Kadar Proksimat Dan Kerenyahan Biskuit [PDF]

, 2015
FLOUR THE INFLUENCE OF THE SUBSTUTION OF PUMPKIN (Curbita Moschata) OF LEVELS OF THE PROXIMATE AND CRUNCHY BISCUIT. Background: Pumpkin is source local food that can be an alternative to reduce comsumtion of wheat, because at the quantity has more and ...
, Eni Purwani, S.Si., M.Si, , Pramudya Kurnia, STP, M.Agr, DEWI RATNASARI, Dewi   +2 more
core  

Phenolic Profiles, Antioxidant Properties and Predicted Glycaemic Index of Bread Sweetened With Date Syrup in Comparison With Granulated Sugar

Food Chemistry International, EarlyView.
Date syrup are used as sweetener in bread. Bread with date syrup had superior phenolic composition, better antioxidant properties and carbohydrate hydrolysing enzymes while bread with granulated sugar had higher predicted glyceamic index. The study concluded that date syrup could be the next though‐out ingredient for dual purpose in bread. ABSTRACT The
Akinsola Albert Famuwagun, Tijesuni Oloyede, Adebola Iyabode Akinjokun, Rachael Taiwo Babalola, Olamide Atinuke Idowu, Adedayo Adeboye, Oluseye Oladapo Abiona, Saka Olasunkanmi Gbadamosi   +7 more
wiley   +1 more source

Protective effect of pumpkin seed oil against genotoxicity induced by azathioprine

Journal of Basic and Applied Zoology, 2012
Pumpkin is a leafy green vegetable; it belongs to the Cucurbitaceae family. Pumpkin seed oil supplementation can prevent changes in plasma lipids and blood pressure.
S.A. Elfiky, I.A. Elelaimy, A.M. Hassan, H.M. Ibrahim, R.I. Elsayad   +4 more
doaj   +1 more source