Results 81 to 90 of about 44,525 (328)
Egyptian pumpkin by-product extracts as natural food preservatives
, 2022 The correlation between synthetic food additives and their adverse health effects has aroused the concern of consumers, which increasingly prefer natural food alternatives.
Mohamed, Mustafa H.M. +8 more
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Bulletin of the Chemical Society of Ethiopia, 2022 . The main objective of this research was to develop a simple, rapid, cost-effective, and environmentally friendly methods for determining ascorbic acid in flesh, peel, and seeds of pumpkin.
Mulubrhan K. Hagos +3 more
semanticscholar +1 more source
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 +7 more
wiley +1 more source
Effect of Ultrasonic Treatment on the Quality of Pumpkin Juice Fermented by Yeast
FoodsTo 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 +6 more
doaj +1 more source
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 +2 more
doaj +1 more source
The potential of pumpkin seeds as a functional food ingredient: A review
, 2020 Pumpkin seeds may be tiny, but they are densely packed with useful nutrients and nutraceuticals such as amino acids, phytosterols, unsaturated fatty acids, phenolic compounds, tocopherols, cucurbitacins and valuable minerals.
Joachim M Dotto, James S. Chacha
semanticscholar +1 more source
Food Chemistry International, EarlyView.ABSTRACT The growing global demand for sustainable, nutritionally balanced protein sources has intensified interest in plant‐derived proteins, particularly those derived from oilseeds such as groundnut (Arachis hypogaea L.). However, although groundnut protein isolates (GPIs) have high nutritional quality, they exhibit limitations in technofunctional ...
Ángel Efraín Rodríguez Rivera +6 more
wiley +1 more source
QUALITY PARAMETERS OF SEMI-FINISHED SPONGE CAKE ENRICHED WITH PUMPKIN BY-PRODUCTS
Harčova Nauka ì Tehnologìâ, 2020 Nowadays, there is growing demand for flour-based products that only contain natural ingredients and are highly nutritional. This tendency promotes further research to find new raw materials for their production.
K. Khvostenko, Z. Goranova, T. Petrova
doaj +1 more source
, 2007 This paper presents new abrasive peeling methods for the pumpkin. The design of two innovative peeling devices, called abrasive pads and abrasive disks, are aimed at evenly peeling the varieties of pumpkin with uneven surfaces (i.e.
Emadi, Bagher +2 more
core +1 more source
Food Chemistry International, EarlyView.This study compares oxidative stability, fatty acid profiles, volatile compounds, and sensory attributes of four Xinjiang seed oils. Distinct aldehyde‐driven aroma patterns and compositional differences were revealed, providing a scientific basis for quality evaluation and valorization of underutilized plant seed oils in food applications.
Yilai Wan +4 more
wiley +1 more source