Results 71 to 80 of about 109,307 (279)
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
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
Egg Replacement in High Ratio Cakes With Plant Proteins With Varying Functional Properties
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Ten commercial proteins from different botanical sources and suppliers (different processing methods) were tested for their functionality and application in cakes as an egg replacement ingredient. Findings Differences in protein functionality were found and attributed to both the proximate composition (e.g., the fat ...
Elizabeth Murray‐Nalbandian +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
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
The Effect of Adding Pumpkin Seed Oil on Physicochemical and Sensory Properties of the Mayonnaise
IOP Conference Series: Earth and Environment, 2023 The current study aimed to add pumpkin seed oil as an alternative of fat in mayonnaise without any effectiveness on the physicochemical and organoleptic properties for those product.
M. Abed, L. Khairy
semanticscholar +1 more source
Food Frontiers, EarlyView.This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain +6 more
wiley +1 more source
Food Biomacromolecules, EarlyView.Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley +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
Science, Engineering and Health Studies, 2023 Amyloid-beta (Aβ) peptide causes neuronal oxidative stress and eventual neuronal cell death. Pumpkin seed oil (PSO) contains fatty acids with antioxidant properties.
Chonticha Areebambud +3 more
semanticscholar +1 more source