Carob (Ceratonia siliqua L.) pod is a characteristic fruit from the Mediterranean regions. It is
composed by seeds, the valuable part due to the extraction of locust bean gum, and the …

Lifestyle-related diseases are caused by people's daily routines and can result in several
health problems, including severe non-communicable diseases with potentially life …

Pumpkin seed flour is a promising raw material for use in the technology of various bakery
products. It has a high biological value and valuable amino acid profile. During the …

The impact of yellow pumpkin powder (YP) substitution (5, 10, and 15%) on wheat flour's
physico-functional, pasting, gel texture, and dough rheology was studied. Moreover, the …

Introduction. The review considered the major novel natural additives for food products.
Materials and methods. Analysis of scientific knowledge about novel natural additives for …

Butternut squash is common fruit world-wide, considered as a rich source of nutrients and
bioactive compound and has promising food industrial application. Local organic butternut …

The most common form of incorporating by‐products from the fruit and vegetable processing
into foods is flour, which can be used in various bakery products. This study aimed to …

Pumpkin (Cucurbita maxima) research has been growing because of its characteristics,
such as the attractive color, low-cost production, nutritional potential, and functional …

In a tropical region, pumpkin (Cucurbita moschata) and cassava (Manihot esculenta Crantz)
are abundant agricultural products in Indonesia. Pumpkin is a rich source of several …

Pumpkin pulp and peels were processed into flour after drying each part separately. The two
types of flour were analyzed for their proximate composition and functional properties. Ash …