Results 51 to 60 of about 32,464 (245)

Pollinator risks and recovery from air pollutant interactions during the fossil‐fuel transition

Frontiers in Ecology and the Environment, EarlyView.
By altering the composition and concentration of floral scents, air pollutants such as ozone (O3) and nitrogen oxides (NOx) disrupt the ability of insect pollinators to locate flowers, threatening biodiversity and crop production. We examine the impact of these pollutants on pollinator performance and evaluate the short‐ and long‐term consequences of ...
James MW Ryalls, Jacob Bishop, Carol Wagstaff   +2 more
wiley   +1 more source

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   +1 more source

Pick a Pumpkin

, 2022
Pick a Pumpkin is a celebration of the age-old tradition of carving pumpkins for Halloween. Readers take a journey with a brother and sister to the pumpkin patch to pick the perfect pumpkin. Then we see the pumpkin transformation take place.
Alletto, Krista
core  

Alternative protein sources: Extraction, modification and strategies for developing sustainable high‐quality food products

Food Biomacromolecules, EarlyView.
Novel Protein Sources: Strategies and Challenges for Product Formulation Abstract Search for alternative protein sources has intensified in the recent years, owing to the increasing population, demand for sustainable food systems and consumer's shift towards healthier diet choices.
Prem Sankaran, Baskaran Nagarethinam, Sunil Chikkaballapur Krishnappa, Chandrasekar Veerapandian, Ashish Rawson   +4 more
wiley   +1 more source

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

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   +1 more source

Bioactive properties of bio-residues from food industry: pumpkin seeds, peels, and fibrous strands

, 2021
The limitation of natural resources, together with current consumer trends and needs, demand the implementation of sustainable food systems, able to produce healthier products and fulfil circular economy principles.
Bachari, Khaldoun, Pires, Tânia C.S.P., Leichtweis, Maria Gabriela, Molina, Adriana K., Ziani, Borhane E.C., Barros, Lillian, Pereira, Carla, Ferreira, Isabel C.F.R.   +7 more
core  

Pumpkin and chia seeds as functional foods and their application in different food products: A review

Food Biomacromolecules, EarlyView.
Abstract Functional foods have gained increasing attention for their capacity to promote health and reduce chronic‐disease risk beyond basic nutrition. Among plant‐based functional ingredients, pumpkin (Cucurbita spp.) and chia (Salvia hispanica L.) seeds are nutrient‐dense sources of proteins, unsaturated fatty acids, dietary fiber, tocopherols ...
Fatima Urooj, Fatima Javed, Abdul Mueez Ahmad, Laiba Younas, Sadia Ansar, Sumbal Raana, Muhammad Abdullah, Rimsha Amjad, Kashaf Basharat   +8 more
wiley   +1 more source

Effect of storage on physicochemical, microbial and antioxidant properties of pumpkin (Cucurbita moschata) candy

Cogent Food & Agriculture, 2016
Pumpkin (Cucurbita moschata) is highly nutritious and antioxidant-rich vegetable widely grown all over the world. Present study reports the effect of storage on physicochemical, microbial, and antioxidant properties of pumpkin candy.
Sabeera Muzzaffar, Waqas N Baba, Nuzhat Nazir, F.A. Masoodi, Mohd Munaff Bhat, Rafiya Bazaz   +5 more
doaj   +1 more source

RESEARCH ON THE CHEMICAL AND BIOACTIVE EVALUATION OF ORGANIC PUMPKIN PULP (CUCURBITA MAXIMA) [PDF]

Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development, 2022
A vegetable with a high nutritional value and with a low cost of cultivation makes the pumpkin a coveted candidate as a functional ingredient in obtaining bakery products with a special destination.
Nela DRAGOMIR, George Claudiu TOMA, Violeta Alexandra ION, Andreea BARBU, Aurora DOBRIN, Andrei MOT, Viorica LAGUNOVSCHI-LUCHIAN   +6 more
doaj  

Postharvest Management to Preserve the Nutritional Quality of Vegetables: An Overview Based on Current Research Findings Across the Globe

Future Postharvest and Food, EarlyView.
Postharvest losses in vegetables extend beyond mere quantitative reduction through physical deterioration and spoilage; they encompass substantial qualitative degradation, particularly the deterioration of critical nutritional constituents. Following harvest, vegetables maintain metabolic activity, and when subjected to suboptimal environmental ...
Md. Abdul Kader, Kazi N. Salehin Rafi, Annika Jahan Aonti, Md. Parvez Kabir, Akbar Hossain   +4 more
wiley   +1 more source