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LWT - Food Science and Technology, ISSN 0023-6438, 09/2015, Volume 63, Issue 1, pp. 184 - 190
The objective of this study was to investigate the effect of partial replacement of corn flour with pumpkin flour (PF, 0% (0 g/100 g), 25% (13.5 g/100 g) and... 
Gluten-free pasta | Pumpkin flour | Sensory attributes | Durian seed flour | Texture properties | RHEOLOGICAL PROPERTIES | QUALITY | BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | CONJUGATION | DRYING METHODS | EXTRACTION | WHEY-PROTEIN ISOLATE | OPTIMIZATION | GUM | Gluten-free diet | Corn | Crop yields | Hardness | Pasta products | Gluten
Journal Article
Food Science and Technology, ISSN 1678-457X, 04/2018, Volume 38, Issue 2, pp. 250 - 254
Pumpkin seeds are considered waste and its composition has high protein content, being feasible for human consumption, also reducing costs in waste treatment.... 
Pumpkin seed flour | Wheat flour substitution | Agroindustrial waste | TEXTURE | wheat flour substitution | agroindustrial waste | pumpkin seed flour | FOOD SCIENCE & TECHNOLOGY
Journal Article
International Food Research Journal, ISSN 1985-4668, 2018, Volume 25, Issue 4, pp. 1489 - 1496
Several studies have focused on the production of lower cost, more nutritious, and profitable breads. From this perspective, the objective of this study was to... 
Pumpkin seed | Pan bread | Rheological properties | PRODUCTS | DIETARY FIBER | FOOD SCIENCE & TECHNOLOGY | CUCURBITA-MAXIMA
Journal Article
Acta Universitatis Cibiniensis. Series E: Food Technology, ISSN 2344-150X, 12/2019, Volume 23, Issue 2, pp. 179 - 186
Freshly harvested pumpkin seed was processed into flour namely; raw (RPSF), fermented (FPSF), germinated (GPSF) and roasted (ROPSF). Various pumpkin seed flour... 
germination | Pumpkin seed | fermentation | roasting | nutritional evaluation
Journal Article
International Food Research Journal, ISSN 1985-4668, 2017, Volume 24, Issue 5, pp. 1869 - 1879
In this study, effect of natural fermentation using different fermentation time (0-36 h) on physicochemical and functional properties as well as... 
Pumpkin seed | Sorghum | Complementary food | Amaranth | Finger millet | Fermentation | VITRO PROTEIN DIGESTIBILITY | STARCH DIGESTIBILITY | FOOD SCIENCE & TECHNOLOGY | PEARL-MILLET | GERMINATION | FUNCTIONAL-PROPERTIES | PRODUCTS | POLYPHENOL CONTENT | PHYTIC ACID | PASTING PROPERTIES
Journal Article
Journal of Texture Studies, ISSN 0022-4901, 08/2014, Volume 45, Issue 4, pp. 324 - 333
A new kind of functional low‐fat spread with hull‐less pumpkin seed flour and fat replacer, in gel form, was defined in this work from a rheological and... 
rheology | Low‐fat spreads | pumpkin seed flour | textural properties | Pumpkin seed flour | Textural properties | Low-fat spreads | Rheology | ATTRIBUTES | PROTEIN ISOLATE | CUCURBITACEAE | FOOD SCIENCE & TECHNOLOGY | CAKE | OIL | BUTTER | ANTIOXIDANT | PASTES | Seeds
Journal Article
International Multidisciplinary Scientific GeoConference Surveying Geology and Mining Ecology Management, SGEM, ISSN 1314-2704, 2016, Volume 3, Issue 6, pp. 261 - 268
Conference Proceeding
11/2007
Fluted pumpkin seeds were processed into the raw, boiled, fermented, germinated and roasted seeds, dried at 50°C, milled and sieved. The seed flours were... 
Processing, nutrition, fluted pumpkin seed flours
Web Resource
Pakistan Journal of Nutrition, ISSN 1680-5194, 2010, Volume 9, Issue 7, pp. 672 - 677
Journal Article
CIENCIA E TECNOLOGIA DE ALIMENTOS, ISSN 0101-2061, 12/2008, Volume 28, pp. 7 - 13
This study has the aim to evaluate the physiological effects of the Pumpkin Seed Flour (PSF) on the intestinal tract of newly weaned male Wistar rats fed on... 
alimentary fiber | pumpkin seed flour | PRODUCTS | DIETARY FIBER | FOOD SCIENCE & TECHNOLOGY | rats | RESIDUES
Journal Article
International Journal of Food Engineering, ISSN 1556-3758, 04/2005, Volume 1, Issue 3, p. 1
Abstract Moisture equilibrium data (adsorption and desorption) of semi-defatted (fat 10.6 % wet basis) pumpkin seed flour were determined using the static... 
Pumpkin seed flour | modeling | sorption isotherm | FOOD SCIENCE & TECHNOLOGY
Journal Article
Food Chemistry, ISSN 0308-8146, 2001, Volume 74, Issue 1, pp. 47 - 54
The nutritional quality and functional properties of paprika seed flour and seed kernel flours of pumpkin and watermelon, and also the characteristics and... 
Pumpkin seed | Functional properties | Nutritional quality | Watermelon seed | Oil characteristics | Paprika seed | PROTEIN | pumpkin seed | FOOD SCIENCE & TECHNOLOGY | PUMPKIN | paprika seed | watermelon seed | functional properties | FATTY-ACID COMPOSITION | NUTRITION & DIETETICS | VULGARIS | CHEMISTRY, APPLIED | oil characteristics | nutritional quality
Journal Article
Plant Foods for Human Nutrition, ISSN 0921-9668, 9/2003, Volume 58, Issue 3, pp. 1 - 9
Rheological and bread-making properties of blends containing 0-25% defatted flours from ungerminated and germinated fluted pumpkin (Telfairia occidentalis... 
Fluted pumpkin | Chemistry | Dough rheology | Nutrition | Bread quality | Chemistry/Food Science, general | Germination | Ecology | Plant Physiology | Pumpkins | Analysis
Journal Article
Plant Foods for Human Nutrition, ISSN 0921-9668, 9/2003, Volume 58, Issue 3, pp. 1 - 8
The effect of blending wheat flour with fluted pumpkin (Telfairia occidentalis Hook) seed flour at levels of 0 to 10% on selected chemical and nutritional... 
Fluted pumpkin | Nutritional quality | Chemistry | Nutrition | Chemistry/Food Science, general | Ecology | Plant Physiology | Bread | Pumpkins | Nutritional aspects | Health aspects
Journal Article
Food Science and Technology, ISSN 0101-2061, 12/2008, Volume 28, pp. 7 - 13
O presente trabalho teve por objetivo avaliar o efeito fisiológico da Farinha de Semente de Abóbora (FSA) no trato intestinal de ratos Wistar machos recém... 
alimentary fiber | farinha de semente de abóbora | pumpkin seed flour | fibra alimentar | rats | ratos
Journal Article
Nigerian Food Journal, ISSN 0189-7241, 11/2007, Volume 25, Issue 1
Fluted pumpkin seeds were processed into the raw, boiled, fermented, germinated and roasted seeds, dried at 50°C, milled and sieved. The seed flours were... 
nutrition | fluted pumpkin seed flours | Processing
Journal Article
Ciencia e Tecnologia de Alimentos, ISSN 0101-2061, 2011, Volume 31, Issue 1, pp. 109 - 118
The Consumers' interest for products with caloric reduction has increased, and their development is a technological challenge. The consumption of cakes has... 
Pumpkin seed flour | Gluten | Dietary | Cake | Fiber | gluten | fiber | OILS | pumpkin seed flour | dietary | cake | PART | FOOD SCIENCE & TECHNOLOGY | FOOD | fibra | glúten | farinha de semente de abóbora | bolo | dietético
Journal Article
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