Processing and Impact on Active Components in Food

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Enhancement of quality attributes of canned pumpkin and pineapple. Annals of Agricultural Sciences , vol. Azevedo-Meleiro, C. Qualitative and quantitative differences in carotenoid composition among Cucurbita moschata, Cucurbita maxima , and Cucurbita pepo. Journal of Agricultural and Food chemistry , vol. Azizah, A. Effect of boiling and stir frying on total phenolics, carotenoids and radical scavenging activity of pumpkin Cucurbita moschato.


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International Food Research Journal, vol. Boiteux, L. Horticultura Brasileira , vol. Caili, F. Plant Foods Human Nutrition , vol. Conti, S. Effects of production system and transplanting time on yield,quality and antioxidant content of organic winter squash Cucurbita moschata Duch.

Scientia Horticulturae , vol. Dragovic-Uzelac, V. Phenolic profiles of raw apricots, pumpkins, and their purees in the evaluation of apricot nectar and jam authenticity. Journal of Agricultural and Food chemistry, vol. Agricultural data [online] s. Hussain, J. Proximate and essensial nutrients evaluation of selected vegetables species from Kohat region, Pakistan.

Pakistan Journal of Botany , vol. Iacuzzo, F. Yield performance, quality characteristics and fruit storability of winter squash cultivars in sub-humid areas. Jacobo-Valenzuela, N. J, Gallegos-Iinfante, J. Jun, H. Characterization of the pectic polysaccharides from pumpkin peel. Kim, M. Comparison of the chemical compositions and nutritive values of various pumpkin Cucurbitaceae species and parts.

Non-Nutritive Bioactive Compounds in Pulses and Their Impact on Human Health: An Overview

Nutrition Research Practice , vol. Kurz, C. Food Chem istry, vol. Loy, J. Morpho-physiological aspects of productivity and quality in squash and pumpkins Cucurbita spp. Critical Reviews in Plant Science , vol. Manthey, J. Biological properties of citrus flavonoids pertaining to cancer and inflammation.

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Current Medicinal Chemistry , vol. Murkovic, M. Fructose content ranged from 7. After processing there was found a decrease in the sucrose and the slight increase in glucose and fructose content. Total carotenoid content in fruits ranged from After the heat treatment, there was found some decrease in total carotenoids, polyphenols and antioxidant activity as well. Abou-Zaid Atef; A. Journal of Applied Sciences Research , vol. Agbagwa, I. The value of morpho-anatomical feature in the systematics of Cucurbita landraces Cucurbitaceae species in Nigeria.

African Journal of Biotechnology , vol.

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Ex Poir. Assous, M. Enhancement of quality attributes of canned pumpkin and pineapple. Annals of Agricultural Sciences , vol. Azevedo-Meleiro, C. Qualitative and quantitative differences in carotenoid composition among Cucurbita moschata, Cucurbita maxima , and Cucurbita pepo.

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Journal of Agricultural and Food chemistry , vol. Azizah, A. Effect of boiling and stir frying on total phenolics, carotenoids and radical scavenging activity of pumpkin Cucurbita moschato. International Food Research Journal, vol. Boiteux, L.


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Horticultura Brasileira , vol. Caili, F. Plant Foods Human Nutrition , vol.

Conti, S. Effects of production system and transplanting time on yield,quality and antioxidant content of organic winter squash Cucurbita moschata Duch.

Scientia Horticulturae , vol. Dragovic-Uzelac, V. Phenolic profiles of raw apricots, pumpkins, and their purees in the evaluation of apricot nectar and jam authenticity. Journal of Agricultural and Food chemistry, vol. Agricultural data [online] s. Hussain, J. Proximate and essensial nutrients evaluation of selected vegetables species from Kohat region, Pakistan. Pakistan Journal of Botany , vol.

1st Edition

Iacuzzo, F. Yield performance, quality characteristics and fruit storability of winter squash cultivars in sub-humid areas. Jacobo-Valenzuela, N. J, Gallegos-Iinfante, J. Jun, H. Characterization of the pectic polysaccharides from pumpkin peel.

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Kim, M. Food technology and biotechnology. Food Chemistry. Pigment and lipid content and composition, and carotenoid stability in ice-stored fillets.

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