Cold pressed pumpkin seed oil fatty acids, carotenoids, volatile compounds profiles and infrared fingerprints as affected by storage time and wax‐based oleogelation-Reference-Cited by-同舟云学术

Cold pressed pumpkin seed oil fatty acids, carotenoids, volatile compounds profiles and infrared fingerprints as affected by storage time and wax‐based oleogelation

Published:2022-09-12 Issue:2 Volume:103 Page:680-691
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Pușcaș Andreea¹^ORCID,Mureșan Andruța¹^ORCID,Socaci Sonia²^ORCID,Dulf Francisc³^ORCID,Muste Sevastița¹^ORCID,Fetea Florinela³,Semeniuc Cristina Anamaria¹^ORCID,Bunea Andrea³^ORCID,Mureșan Vlad¹^ORCID,Pintea Adela³^ORCID

Affiliation:

1. Department of Food Engineering, Faculty of Food Science and Technology University of Agricultural Sciences and Veterinary Medicine of Cluj‐Napoca Cluj‐Napoca Romania

2. Department of Food Science, Faculty of Food Science and Technology University of Agricultural Sciences and Veterinary Medicine of Cluj‐Napoca Cluj‐Napoca Romania

3. Department of Chemistry and Biochemistry University of Agricultural Sciences and Veterinary Medicine of Cluj‐Napoca Cluj‐Napoca Romania

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12180

Reference42 articles.

1. Physico‐chemical properties of complementary food from malted quality protein maize (Zea mays L.) and defatted fluted pumpkin flour (Telfairia occidentalis Hook, f.);Ikujenlola AV;Food Public Health,2013

2. Preparation of pumpkin pulp and effect of different preservation methods on chemical and sensory properties during storage;Dhiman AK;J Pharmacogn Phytochem,2018

3. Chemical and Nutritional Characterization of Seed Oil from Cucurbita maxima L. (var. Berrettina) Pumpkin

4. Evaluation of the quality of beef patties formulated with dried pumpkin pulp and seed;Serdaroğlu M;Korean J Food Sci Anim Resour,2018

5. Textural properties, sensory acceptance and fatty acid profile of cooked meat batters employing pumpkin seed paste or soybean oil oleogel as fat replacers

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comparison of quality and oxidative stability of pumpkin seed (Cucurbita maxima) oil between conventional and enzymatic extraction methods;Sustainable Food Technology;2024

2. Physical and Oxidative Stability of Oleogels During Storage;Advances in Oleogel Development, Characterization, and Nutritional Aspects;2024