Results 71 to 80 of about 48,695 (226)
Oil and Tocopherol Content and Composition of Pumpkin Seed Oil in 12 Cultivars
Journal of Agricultural and Food Chemistry, 2007 Twelve pumpkin cultivars (Cucurbita maxima D.), cultivated in Iowa, were studied for their seed oil content, fatty acid composition, and tocopherol content. Oil content ranged from 10.9 to 30.9%. Total unsaturated fatty acid content ranged from 73.1 to 80.5%. The predominant fatty acids present were linoleic, oleic, palmitic, and stearic.
Stevenson, David +5 more
openaire +4 more sources
Green Proteins: A Sustainable Alternative to Animal‐Based Proteins for Global Protein Security
Food Frontiers, Volume 7, Issue 3, May 2026.This study highlights the drawbacks associated with animal‐based proteins, such as their contribution to greenhouse gas emissions, large‐scale land use, and worsening food insecurity. It suggests that green sources of proteins, including legumes, grains, seeds, leaves, and algae, are possible sustainable alternatives. Shifting towards these plant‐based
Ifrah Usman +8 more
wiley +1 more source
Native and modified starches as matrix for edible films and covers [PDF]
, 2017 Among the natural n-polymers for to elaborate edible films is the starch. Though, it by itself can not to develop the satisfactory functional properties to produce an adequate film.
Dufour, Dominique +1 more
core +1 more source
The Rise of Plant‐Based Proteins: Consumer Perception and Challenges
Food Science &Nutrition, Volume 14, Issue 5, May 2026.The health, economic, and environmental impacts of plant proteins, research, R&D investments, and regulations have driven the plant‐based food market to rise. Considering these developments and the challenges related to plant‐based foods, we have compiled research on plant‐based proteins from the perspective of consumers in various countries.
Batuhan Inanlar, Esra Capanoglu
wiley +1 more source
Types of fruits and vegetables used in commercial baby foods and their contribution to sugar content [PDF]
, 2015 Fruits and vegetables (F&V) are often featured in names of commercial baby foods (CBFs). We aimed to survey all available CBFs in the UK market with F&V included in the food name in order to describe the amount and types of F&V used in CBF ...
Garcia, Ada Lizbeth +2 more
core +1 more source
Characterization of crude and purified pumpkin seed oil.
Grasas y Aceites, 1997 Oil from hulled pumpkin seeds (Cucurbita pepo and Cucurbita Maxima) was extracted with hot petroleum ether, and then it was degummed, neutralized and bleached, consecutively Physical and chemical characteristics of crude and purified oils were determined.
John Tsaknis +2 more
openaire +4 more sources
Food Preferences and Nutritional Adequacy in Urban Informal Settlements: A Cross‐Sectional Study
Health Science Reports, Volume 9, Issue 5, May 2026.ABSTRACT Background and Aims Urban informal settlements often face challenges related to food insecurity and poor nutritional adequacy. This study examines food preferences and dietary diversity among households in informal settlements in Tshwane (Pretoria), Gauteng, South Africa. Methods A cross‐sectional survey was conducted with 367 households.
Adrino Mazenda, Hayley Boks
wiley +1 more source
The effect of essential oils on quality and mineral composition of eggshell
Acta Fytotechnica et Zootechnica, 2017 The aim of study was to analyse the dietary effect of pumpkin and flaxseed oils on quality and mineral composition of laying hens eggshell. At 38 weeks of age, Lohmann Brown Lite hens were housed in three-floor cages, divided into three dietary groups ...
Róbert +7 more
doaj +1 more source
The Effects of Olive and Pumpkin Seed Oil on Serum Lipid Concentrations [PDF]
, 2011 Low-fat diets increase serum triacilglycerol and decrease HDL-cholesterol concentrations, thereby potentially adversely affecting cardiovascular disease (CVD) risk.
Domagoj Đikić +5 more
core +1 more source