Results 41 to 50 of about 44,525 (328)

Effects of ultrasonic treatment on color, carotenoid content, enzyme activity, rheological properties, and microstructure of pumpkin juice during storage

Ultrasonics sonochemistry, 2022
Highlight • Ultrasound treatment of freshly squeezed pumpkin juice.• Ultrasound treatment delays color, carotenoid content, and cloud value losses in during storage.• 600 W/10 min completely disintegrated pumpkin juice cells.• 400 W/10 min is the best ...
Guanwen Suo, Chunli Zhou, Wei-Chao Su, Xueyan Hu   +3 more
semanticscholar   +1 more source

Food industry by-products applied as pumpkin-based foodstuff preservatives

, 2021
Pumpkin is traditionally cultivated and consumed worldwide, being the fruit and its by-products recognized by their nutritional and health benefits. In the current pandemic scenario and towards a circular economy, the development of a healthy and green ...
Polyzos, Nikolaos, Leichtweis, Maria Gabriela, Molina, Adriana K., Barros, Lillian, Pereira, Carla, Chaski, Christina, Ferreira, Isabel C.F.R., Petropoulos, Spyridon Α.   +7 more
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Pumpkin and Pumpkin By-Products: A Comprehensive Overview of Phytochemicals, Extraction, Health Benefits, and Food Applications

Foods
A versatile and popular Cucurbitaceous vegetable, pumpkin has recently gained much attention because of its variety of phytochemicals and health advantages.
Roxana Nicoleta Gavril (Rațu), Florina Stoica, F. Lipșa, O. Constantin, N. Stănciuc, I. Aprodu, G. Râpeanu   +6 more
semanticscholar   +1 more source

In Vitro Role of Pumpkin Parts as Pharma-Foods: Antihyperglycemic and Antihyperlipidemic Activities of Pumpkin Peel, Flesh, and Seed Powders, in Alloxan-Induced Diabetic Rats

International journal of food Science, 2022
Pumpkin is a well-known vegetable, among the members of Cucurbitaceae family, due to its importance as pharma food. Keeping in view the antidiabetic and plasma lipids lowering potential of pumpkin, the present study was conducted to investigate that ...
A. Hussain, T. Kausar, M. Jamil, S. Noreen, Khansa Iftikhar, A. Rafique, M. Iqbal, Muhammad Abid Majeed, M. Quddoos, Jawed Aslam, Atif Ali   +10 more
semanticscholar   +1 more source

EVALUATION OF PUMPKIN SEED PRODUCTS FOR BREAD FORTIFICATION [PDF]

Journal of Food and Dairy Sciences, 2000
Pumpkinseed products (raw, roasted, autoclaved, germinated, fermented, pumpkin protein concentrate and pumpkin protein isolate) were incorporated into wheat flour to produce blends with protein levels of 15, 17, 19 and 21%.
F. El-Soukkary,
doaj   +1 more source

Food preservative extracts from pumpkin by-products

, 2022
Pumpkin is a vegetable widely consumed around the world, popularly known for its nutritional and pharmacological properties. Some reports in the literature reveal the rich profile of nutrients and bioactive compounds of pumpkin varieties [1,2]. However,
Bachari, Khaldoun, Leichtweis, Maria Gabriela, Molina, Adriana K., Ziani, Borhane E.C., Barros, Lillian, Pereira, Carla, Calhelha, Ricardo C., Ferreira, Isabel C.F.R., Pires, Tânia C.S.   +8 more
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Assessment of the ‘taro-like’ aroma of pumpkin fruit (Cucurbita moschata D.) via E-nose, GC–MS and GC-O analysis

Food chemistry: X, 2022
Highlights • E-nose and GC–MS could distinguish the different pumpkin based on aroma profiles and volatile compounds.• It’s the first time to study the key volatile compound associated with ‘taro-like’ aroma of pumpkin fruit.• 2-Acetyl-1-pyrroline is the
Liu Junxing, Miao Aiqing, Zhao Gangjun, Liu Xiaoxi, Wu Haibin, Luo Jianning, Gong Hao, Zheng Xiaoming, Deng Liting, Ma Chengying   +9 more
semanticscholar   +1 more source

Research Progress on the Structural Characteristics of Pumpkin Polysaccharide, Mechanism and Influencing Factors of Ameliorating Diabetes Mellitus

Shipin gongye ke-ji
Polysaccharides are one of the most important natural bioactive ingredients in pumpkin. Pumpkin polysaccharides have variable structure and complex monosaccharide composition, and possess a variety of biological activities such as hypoglycemia and ...
Yanan HAN, Xiaojuan LI, Xun WANG, Chunxu LENG, Xi ZHAO, Wei ZHAO, Jie LU, Zhugang LI   +7 more
doaj   +1 more source

The development of value-added yogurt based on pumpkin peel powder as a bioactive powder

Journal of Agriculture and Food Research
This study aimed to explore the utilization of pumpkin by-products as a bioactive powder in the development of value-added yogurt. Pumpkin peel resulting from food processing contains antioxidant components like phenolics, flavonoids, and carotenoids ...
Roxana Nicoleta Gavril (Rațu), P. Cârlescu, I. Veleșcu, V. Arsenoaia, Florina Stoica, N. Stănciuc, I. Aprodu, O. Constantin, G. Râpeanu   +8 more
semanticscholar   +1 more source

Biological Activity of Pumpkin Byproducts: Antimicrobial and Antioxidant Properties

Molecules, 2022
Pumpkin fruits are widely appreciated and consumed worldwide. In addition to their balanced nutritional profile, pumpkin species also present valuable bioactive compounds that confer biological and pharmacological properties to them.
Maria G. Leichtweis, Adriana K. Molina, T. Pires, M. I. Días, R. Calhelha, K. Bacharı, B. Ziani, M. B. Oliveira, Carla Pereira, L. Barros   +9 more
semanticscholar   +1 more source