The goal of this review is to provide an overview of the current findings on the major
carotenoids and their content in pumpkin products and by-products. The content of total …

Purpose This paper aims to study the use of pumpkin pulp and its by-products in food
formulation. Pumpkins are important and useful in the food industry. However, only the pulp …

In this study, rice protein was used as raw material to explore the effects of γ-irradiation
treatment doses (0, 0.5, 1, 2, 3, 5 kGy) on the physicochemical properties of rice protein …

This paper analyzes the possibility of using pomace powder of musky squash (PPMS, 10–
30% of the formulation) for the manufacture of foamy confectionery products based on …

Анотація The effect of pumpkin seed flour on the technological indicators of bakery products
was determined. The particle size of pumpkin seed flour is much larger than wheat …

Pumpkin is considered a healthy and functional food. The consumption of pumpkins and
pumpkin-based foods has been shown to confer several beneficial effects on human health …

The simple extraction of flours samples followed by free amino acids determination
procedures was studied and optimised. The conditions of amino acids derivatisation …

In this study, the influences of pumpkin flour additions to breadmaking on evolutions of
microstructure, rheology and starch hydrolysis during simulated gastrointestinal digestion …

This study was to investigate the effects of combination of calcium carbonate with irradiation
technique on quality characteristics, nutritional values, bioactive components …

Growing interest in functional food ingredients has led to the exploration of pumpkin flour as
a nutritional enhancer in wheat-based products. This study investigated the impact of …