Results 51 to 60 of about 44,525 (328)

Chemical Characteristics of Pumpkin Seed Tempeh from Soybean and Pumpkin Seeds

ComTech, 2017
The aim of this research was to find the effect of the combination of soybean and pumpkin seeds on the chemical characteristics of pumpkin seed tempeh.
Shanti Pujilestari, Diny A. Sandrasari, Rimmaria Marida   +2 more
doaj   +1 more source

Preparation and Bioavailability of Pumpkin Skin Polysaccharide-zinc Complex

Shipin gongye ke-ji, 2022
In this study, pumpkin skin polysaccharide zinc was prepared from pumpkin skin polysaccharide and zinc. The optimal preparation process of pumpkin skin polysaccharide zinc was optimized by single factor and response surface methodology, and the ...
Shujun DONG, Xiqing ZHANG, Xulong LIU, Yue MA, Zhenjia ZHENG, Gaofei JIANG   +5 more
doaj   +1 more source

Pumpkin bioresidues as sources of bioactive compounds for food application

, 2021
According to FAO data, in Europe, almost half of fruit and vegetable production is lost or wasted [1]. Part of this occurs in the industry during processing stages of these commodities, resulting in huge amounts of waste in the form of peels, seeds ...
Pires, Tânia C.S.P., Leichtweis, Maria Gabriela, Molina, Adriana K., Barros, Lillian, Pereira, Carla, Ferreira, Isabel C.F.R.   +5 more
core  

Morphological, phylogenetic and pathogenicity characterisation of Fusarium species associated with wilt disease of pumpkin (Cucurbita pepo Linnaeus) [PDF]

, 2020
Fusarium is a well-known soil-borne fungus where most species belonged in this genus is prominently phytopathogenic. Nevertheless, this pathogenic species has affected the production of pumpkin worldwide.
Mohd Zainudin, Nur Ain Izzati, Saidi, Noor Baity, Shohaimi, Shamarina, Aris, Asma, Ab Easa Hasan, Zainap   +4 more
core   +1 more source

Influence of ultrasound on the microbiological, physicochemical properties, and sensory quality of different varieties of pumpkin juice

Heliyon
This study has investigated the effect of ultrasound (US) as an emerging non-thermal sterilization technique on microbial growth and quality changes in three freshly squeezed pumpkin juices (Cucurbita maxima Duchesne, Cucurbita moschata Duchesne, and ...
Manjun Zhang, Chunli Zhou, Long Ma, Wei Su, Jian-Ling Jiang, Xueyan Hu   +5 more
semanticscholar   +1 more source

Genome-Wide Identification and Expression Analysis of Heat Shock Protein 70 (HSP70) Gene Family in Pumpkin (Cucurbita moschata) Rootstock under Drought Stress Suggested the Potential Role of these Chaperones in Stress Tolerance

International Journal of Molecular Sciences, 2022
Heat shock protein 70s (HSP70s) are highly conserved proteins that are involved in stress responses. These chaperones play pivotal roles in protein folding, removing the extra amounts of oxidized proteins, preventing protein denaturation, and improving ...
Marzieh Davoudi, Jinfeng Chen, Q. Lou
semanticscholar   +1 more source

Excipient Emulsion–Based Delivery Systems for Enhancing Carotenoid Bioavailability: Advances in Formulation and Gastrointestinal Fate

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Excipient emulsion systems improve carotenoid solubilization, protect against degradation, and enhance gastrointestinal absorption through optimized formulation and digestion behavior. ABSTRACT Carotenoids are bioactive compounds that contribute to human health through antioxidant, provitamin A, and disease‐preventive effects.
Tugce Ceyhan, Elifsu Nemli, Esra Capanoglu, Merve Tomas   +3 more
wiley   +1 more source

Avaliação da composição química da semente de abóbora (Cucurbita pepo) e do efeito do seu consumo sobre o dano oxidativo hepático de ratos (Rattus novergicus): [dissertação] [PDF]

, 2005
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências da Saúde. Programa de Pós-Graduação em Nutrição.Tem sido demonstrado que o consumo de sementes ricas em vitamina E, onde o a-tocoferol é o isômero predominante, reduz a ...
Sant'Anna, Lina Cláudia
core  

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  

Protein identification and potential bioactive peptides from pumpkin (Cucurbita maxima) seeds

Food Science & Nutrition
Pumpkin is an economically important crop all over the world. Approximately, 18%–21% of pumpkins, consisting of peels and seeds by‐products, are wasted during processing.
Chu-Ti Lin, Lhumen A Tejano, F. C. A. Panjaitan, Vinny Nabila Surya Permata, Tesalonika Sevi, Yu-Wei Chang   +5 more
semanticscholar   +1 more source