Physicochemical, nutritional, phytoconstituents, and antioxidant properties of three different processing techniques of pumpkin (<i>Cucurbita pepo</i>) pulp flour-Reference-Cited by-同舟云学术

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Physicochemical, nutritional, phytoconstituents, and antioxidant properties of three different processing techniques of pumpkin (<i>Cucurbita pepo</i>) pulp flour

Published:2022-03-14 Issue:1 Volume:51 Page:43
ISSN:2513-230X
Container-title:Ceylon Journal of Science
language:
Short-container-title:Ceylon J. Sci.

Author:

Adelerin R.O.,Ifesan B.O.,Awolu O.O.

Publisher

Sri Lanka Journals Online (JOL)

Subject

Computer Science Applications,History,Education

Cited by 5 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. Comprehensive comparative insights on physico-chemical characteristics, bioactive components, and therapeutic potential of pumpkin fruit;Future Foods;2024-06

2. Microwave-assisted extraction of total phenolics from pumpkin (Cucurbita pepo L.) pulp and peel: optimization process, antioxidant and antimicrobial properties;Journal of Food Measurement and Characterization;2024-02-28

3. Valorization of pumpkin seed hulls, cucurbitin extraction strategies and their comparative life cycle assessment;Journal of Cleaner Production;2023-11

4. Effects of pre-drying treatment and particle sizes on physicochemical and structural properties of pumpkin flour;Heliyon;2023-11

5. Utilization of pumpkin, pumpkin powders, extracts, isolates, purified bioactives and pumpkin based functional food products: A key strategy to improve health in current post COVID 19 period: An updated review;Applied Food Research;2022-12

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