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Effect of Chemical Interesterification on the Physicochemical Characteristics and Fatty Acid Profile of Bakery Shortening Produced from Shea Butter and Fluted Pumpkin Seed Oil Blend
by Chibor Bariwere Samuel, Eke-Ejiofor Joy and Kiin-Kabari David Barine
American Journal of Food Science and Technology. 2018, 6(4), 187-194. DOI: 10.12691/ajfst-6-4-8
Pub. Date: June 13, 2018Views: 17557Downloads: 17335
Shea butter fluted pumpkin interesterification physicochemical fatty acid profile bakery shortening
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Enhancing the Nutritional Value of Oat Bars
by Azza A. Omran
American Journal of Food Science and Technology. 2018, 6(4), 151-160. DOI: 10.12691/ajfst-6-4-4
Pub. Date: May 02, 2018Views: 19925Downloads: 18748
oat bars sunflower chickpea pumpkin nutritional quality storage experiments sensory attributes
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Pumpkin Peel Flour (Cucurbita máxima L.) – Characterization and Technological Applicability
by Ana Carolina Burger Staichok, Kamylla Rayssa Barros Mendonça, Pâmella Guerra Alves dos Santos, Lismaíra Gonçalves Caixeta Garcia and Clarissa Damiani
Journal of Food and Nutrition Research. 2016, 4(5), 327-333. DOI: 10.12691/jfnr-4-5-9
Pub. Date: June 25, 2016Views: 19150Downloads: 16713
exploitationco-products bakery proteins
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Recent Review on Traditional Use, Phytochemical Studies and Pharmacological Activity of Three Species from Cucurbita Genus
by José Gilberto Gavidia-Valencia, Edmundo Arturo Venegas-Casanova, Gladys Gonzales Pósito, Rúben Jesus Aro-Díaz, Rafael Jara-Aguilar, Iris Melina Alfaro-Beltrán, Luisa Olivia Amaya-Lau and Ricardo Diego Duarte Galhardo de Albuquerque
Journal of Food and Nutrition Research. 2025, 13(2), 53-60. DOI: 10.12691/jfnr-13-2-1
Pub. Date: February 09, 2025Views: 291Downloads: 527
ethnobotany pharmacological activity chemical composition pumpkin functional food Cucurbita
Abstract Full Text PDF (242 KB) Full Text HTML Full Text ePUB (256 KB)
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Radical Scavenging and Low - Density Lipoprotein Cholesterol Oxidation Inhibitory Effects of Polysaccharides Extracted from Chinese Yam, Pumpkin, and Shiitake
by Liye Chen, Xiguang Chang, Guicheng Han, Xiaoguang Feng, Huijun Liu, Xiangning Chen and Junfeng Fan
Journal of Food and Nutrition Research. 2020, 8(11), 658-669. DOI: 10.12691/jfnr-8-11-6
Pub. Date: November 23, 2020Views: 5366Downloads: 5638
polysaccharides antioxidant LDL oxidation glycation
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Physicochemical Properties of Pumpkin Fruit Pulp and Sensory Evaluation of Pumpkin-Pineapple Juice Blends
by Joseph. Adubofuor, Isaac Amoah and Pearl Boamah Agyekum
American Journal of Food Science and Technology. 2016, 4(4), 89-96. DOI: 10.12691/ajfst-4-4-1
Pub. Date: May 26, 2016Views: 21084Downloads: 17789Citations: 1
round and cylindrical pumpkin fruits pumpkin pulp pumpkin juice MD2 pineapple juice physicochemical properties juice blends sensory evaluation
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Effect of Pumpkin Extract (Telfairia occidentalis) on Routine Haematological Parameters in Acetone-Induced Oxidative Stress Albino Rats
by Teddy C. Adias, Anslem O. Ajugwo, Tosan Erhabor and Clement U. Nyenke
American Journal of Food Science and Technology. 2013, 1(4), 67-69. DOI: 10.12691/ajfst-1-4-1
Pub. Date: December 02, 2013Views: 19174Downloads: 13830
antioxidant activity oxidative stress Telfairia occidentalis haematological parameters acetone
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Agromorphological, Chemical and Biochemical Characterization of Pumpkin (Cucurbita maxima and Cucurbita moschata, Cucurbitaceae) Morphotypes Cultivated in Cameroon
by Mbogne Taboula Judith, Youmbi Emmanuel, Ibouraïman Balogoun and Ntsomboh Ntsefong Godswill
Research in Plant Sciences. 2015, 3(1), 12-17. DOI: 10.12691/plant-3-1-3
Pub. Date: April 16, 2015Views: 30430Downloads: 27642Citations: 1
Pumpkin characterization prospection morphotypes Cucurbita spp. biochemical composition
Abstract Full Text PDF (174 KB) Full Text HTML Full Text ePUB (200 KB)
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