Results 41 to 50 of about 26,092 (217)
Optimization of the texture of fat-based spread containing hull-less pumpkin (Cucurbita pepo L.) seed press-cake [PDF]
Acta Periodica Technologica, 2011 Hull-less pumpkin seed press-cake, a by-product of the pumpkin oil pressing process, was used to formulate a fat-based spread which resembled commercial peanut butter; both in the appearance and in texture.
Radočaj Olga F. +2 more
doaj +1 more source
Регуляторные исследования и экспертиза лекарственных средств, 2022 Pumpkin seeds belong to the so-called native products. Their characteristic feature is that they can be consumed directly, without prior extraction of the starting material.
S. V. Ovsienko +3 more
doaj +1 more source
Shipin yu jixie, 2023 Objective: This study aimed to improve the oxidation, exploitation, and utilization of pumpkin seed oil (PSO). Methods: Pea protein isolate (PPI) -Tannic acid (TA) stabilized Pickering emulsion with Maltodextrin (MD) was used as the filling material, and
ZHUANG Hu +4 more
doaj +1 more source
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 +3 more
wiley +1 more source
Advancing European Plant Variety Registration: Data‐Driven Insights and Stakeholder Perspectives
Agribusiness, EarlyView.ABSTRACT Efficient plant variety registration is crucial for fostering innovation in the European Union, yet the current regulatory framework is complex and faces calls for reform. This study provides data‐driven evidence to inform the ongoing legislative debate by employing a mixed‐methods approach.
Sergio Urioste Daza +2 more
wiley +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
Integrated Assessment of Lipid Oxidation and Off‐Flavor Formation in Plant Protein Powders
Journal of the American Oil Chemists' Society, EarlyView.Impact of residual lipids on oxylipin and off‐flavor formation in commercial plant proteins: A detailed analysis of precursor‐product relationships by GC‐FID, LC‐MS/MS, and GC‐MS. ABSTRACT The widespread adoption of plant proteins is hindered by their inherent off‐flavors, often linked to lipid oxidation products.
Fernanda Furlan Goncalves Dias +3 more
wiley +1 more source
Shipin gongye ke-jiIn order to efficiently extract pumpkin seed oil and fully realize its application value, continuous phase transition extraction (CPE) was applied to extract pumpkin seed oil in this study.
Mengli HUANG +5 more
doaj +1 more source
Impact of pumpkin seed oil and coffee treatment on the characteristics of semi-hard cheese
Croatian Journal of Food Science and Technology, 2019 Semi-hard cheese was made from fresh domestic cow milk and treated with pumpkin seed oil and coffee during its ageing. The energy value and composition of the cheese were examined by determining the content of dry matter, minerals, proteins, fat ...
ELIZABETA KRALJ +4 more
doaj +1 more source
Seed Lipid Composition of New Hybrids of Styrian Oil Pumpkin Grown in Poland
Agronomy, 2020 Styrian hull-less pumpkins are valued for their use in health-promoting foods such as oils and snacks. Although deriving from Styria, they are now cultivated globally.
Małgorzata Tańska +4 more
doaj +1 more source