Pumpkin
Mostrando 13-24 de 99 artigos, teses e dissertações.
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13. ISOSTERIC HEAT, ENTROPY, AND GIBBS FREE ENERGY OF PUMPKIN SEEDS (Cucurbita moschata)
ABSTRACT To maintain seed and soil quality of pumpkin, energy knowledge associated with processing and storage stages is strategic for the optimization of the thermodynamic processes needed for product stabilization. Thus, the objective of this study was to determine isosteric heat, differential entropy, and Gibbs free energy within a temperature range from
Eng. Agríc.. Publicado em: 2018-01
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14. HOW TO FORMULATE A STABLE AND MONODISPERSE WATER-IN-OIL NANOEMULSION CONTAINING PUMPKIN SEED OIL: THE USE OF MULTIOBJECTIVE OPTIMIZATION
Abstract The multiobjective optimization method was applied in order to improve the droplet size distribution and stability of water-in-oil emulsions composed of sunflower and pumpkin seed oils as continuous phase, polyglycerol polyricinoleate as emulsifier, water as dispersed phase and sodium chloride as co-stabilizer (lipophobe). Three composition factors
Braz. J. Chem. Eng.. Publicado em: 2016-12
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15. Characterization of bioactive compounds, antioxidant activity and minerals in landraces of pumpkin (Cucurbita moschata) cultivated in Southern Brazil
Abstract The objective of this work was to evaluate the genetic variability for the synthesis of bioactive compounds and minerals in pumpkin (Cucurbita moschata) landraces. Total phenolic compounds, carotenoids, antioxidant activity and minerals were evaluated in 10 accessions of Cucurbita moschata landraces from the Genebank of Embrapa Temperate Agriculture
Food Sci. Technol. Publicado em: 21/07/2016
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16. Effects of different packaging techniques on the microbiological and physicochemical properties of coated pumpkin slices
Abstract In this study the effects of zein film coating along with benzoic acid on the quality of sliced pumpkin samples, which were packaged with different techniques were investigated. The samples were allocated into different groups and were treated with different processes. Following processing, the samples were stored at +4 °C for twenty days. Physicoc
Food Sci. Technol. Publicado em: 06/05/2016
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17. Occurrence and molecular characterization of Cucumber green mottle mosaic virus in cucurbit crops of KPK, Pakistan
Field survey of the cucurbit crops revealed a high incidence of Cucumber green mottle mosaic virus (CGMMV) in Khyber Pakhtunkhwa Province (KPK), Pakistan. Among the seven districts surveyed, average percent incidence of CGMMV was recorded up to 58.1% in district Nowshera, followed by 51.1% in district Charsada, 40.5% in district Swabi and 37.3% in district M
Braz. J. Microbiol.. Publicado em: 2014-12
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18. Microscale extraction method for HPLC carotenoid analysis in vegetable matrices
In order to generate simple, efficient analytical methods that are also fast, clean, and economical, and are capable of producing reliable results for a large number of samples, a micro scale extraction method for analysis of carotenoids in vegetable matrices was developed. The efficiency of this adapted method was checked by comparing the results obtained f
Sci. agric. (Piracicaba, Braz.). Publicado em: 2014-10
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19. Development and chemical and sensory characterization of pumpkin seed flour-based cereal bars
Pumpkin (Cucurbita maxima), popularly known as squash, is a widely grown vegetable in Brazil. In this study, pumpkin seed flours (PSF) with different granulometries were used: PSF 1 (medium granulometry) and PSF 2 (coarse granulometry) in the preparation of cereal bars (CB) with different combinations with brown oats. Five formulations were prepared: CB-1 (c
Food Sci. Technol. Publicado em: 2014-06
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20. Assessment of carotenoids in pumpkins after different home cooking conditions
Carotenoids have antioxidant activity, but few are converted by the body into retinol, the active form of vitamin A. Among the 600 carotenoids with pro-vitamin A activity, the most common are α- and β-carotene. These carotenoids are susceptible to degradation (e.g., isomerization and oxidation) during cooking. The aim of this study was to assess the total
Food Sci. Technol. Publicado em: 2014-06
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21. Does crotalaria (Crotalaria breviflora) or pumpkin (Cucurbita moschata) inter-row cultivation in restoration plantings control invasive grasses?
Alternative methods to control invasive fodder grasses are necessary to reduce the use of herbicides in forest restoration, which has been carried out primarily in riparian zones. We sought to investigate if inter-row cultivation of crotalaria (Crotalaria breviflora DC) or pumpkin (Cucurbita moschata Duschene ex. Poir) with native tree species is an efficien
Sci. agric. (Piracicaba, Braz.). Publicado em: 2013-08
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22. Mangiferin: microencapsulation in pectin/chitosan systems, in vitro intestinal metabolism and anticancer activity. / MANGIFERINA: MICROENCAPSULAMENTO EM SISTEMAS PECTINA/QUITOSANA, METABOLISMO INTESTINAL IN VITRO E ATIVIDADE ANTICANCER
MANGIFERIN: MICROENCAPSULATION IN PECTIN/CHITOSAN SYSTEMS, IN VITRO INTESTINAL METABOLISM AND ANTICANCER ACTIVITY This work was performed in four parts: The first part refers to the isolation of pectin from a regional pumpkin in order to be used as matrix for drug encapsulation: Pumpkin (Cucurbita moschata) is an excellent and low cost source of carotenoids,
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 28/08/2012
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23. Rendimento da abÃbora sob dois mÃtodos de irrigaÃÃo, duas qualidades de Ãgua e diferentes nÃveis de potÃssio / Pumpkin income under two methods of irrigation, water quality and two different levels of potassium
The aim of this work was to evaluate the effect of two levels of salinity using well and channel water and levels of potassium applied in furrow and drip irrigation systems on yield and quality of pumpkin fruit. The work was conducted in an area of 64 m x 55 m located in Sector D, Lot 59 of the Curu Pentecoste Irrigated Perimeter, of the Departamento Naciona
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 19/08/2011
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24. Total carotenoids pumpkin (C. moschata DUCH) of landraces after cooking: a preliminary study.
2010
WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY. Publicado em: 2011