Results 81 to 90 of about 4,074 (197)
Food Science &Nutrition, Volume 14, Issue 6, June 2026.This study explores a zero‐waste circular economy approach by utilizing industrial tomato pomace as a functional ingredient in cracker production. To prepare the raw material, the drying kinetics of tomato pomace were thoroughly investigated using convective oven drying (50°C–70°C) and microwave drying (240–400 W).
Tolga Kağan Tepe, Fadime Begüm Tepe
wiley +1 more source
Physical-Chemical Properties, Storage Stability and Sensory Evaluation of Pumpkin Seed Oil
, 2014 Physico-chemical properties, storage stability and sensory evaluation of pumpkin seed oil was carried out and compared with other vegetable oils commonly used in Tanzania in order to evaluate its potential as an edible oil with the aim of promoting its ...
Lyimo, ME, Kasanga, A, Shayo, NB
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The growing importance of local pumpkin seed oil production in Slovenia [PDF]
, 2017 Food represents a significant segment of human culture. It is not only a component of the material world and a means to satisfy basic biological needs, but also plays an important role in the economic and social life of the individual and community ...
Golija, Maja Godina, Maja Godina Golija
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Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Mung bean (Vigna radiata (L.) Wilczek) is emerging as a valuable ingredient in modern food systems due to its nutritional benefits, functional versatility, and alignment with plant‐based, clean‐label, and sustainable food trends. This review highlights recent technological advancements in mung bean processing, covering primary processing steps
Suresh Sakhare +4 more
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, 2010 U ovom radu istraživan je utjecaj različitih uvjeta procesa prerade dviju vrsta bučinih koštica na svojstva i antioksidacijsku aktivnost dobivenog bučinog ulja.
Bataljaku, Antonija
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Maǧallaẗ al-baṣraẗ al-ʻulūm al-zirāʻiyyaẗ, 2017 The principal goal of this study was to evaluate whether dietary vitamin E and pumpkin seed oil would affect the productive, physiological and reproductive performance of Japanese quail by using 120 birds at 22 weeks of age.
Khalid Ch. K. Al-Salhie +2 more
doaj +1 more source
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Gluten‐free crackers often show limited nutritional quality because wheat flour is commonly replaced with starch‐rich ingredients that reduce protein, fiber, and bioactive compound contents. In this study, multigrain gluten‐free crackers were developed using different combinations of corn, chickpea, rice, and sorghum flours and evaluated for ...
Sehrish Jabbar +7 more
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Production technology and characteristics of Styrian pumpkin seed oil
, 2008 Cucurbita pepo subsp. pepo var. Styriaca, the so-called Styrian oil pumpkin, is a phylogenetically young member of the Cucurbita spp. A single mutation occurred only in the 19(th) century and led to dark green seeds with stunted outer hulls.
Hermetter, Albin, Fruhwirth, Gilbert O.
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Chemical indicators of the quality of Varaždin pumpkin seed oil
, 2023 Varaždin pumpkin seed oil is a virgin edible oil obtained by roasting and mechanically pressing dry pumpkin seeds (Cucurbita pepo L.). The aroma is dominated by a sense of toastiness interwoven with a specific nutty taste without any foreign or rancid ...
Šimunić-Mežnarić, Vesna +3 more
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Sustainable Food Proteins, Volume 4, Issue 2, June 2026.The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz +3 more
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