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