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Artículos de revistas sobre el tema "Pumpkin industry"

Autor: Grafiati

Publicado: 4 de junio de 2021

Última modificación: 20 de febrero de 2023

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1

Qureshi, S. A., M. Angove, S. Wilkens, and D. J. Midmore. "Use of lablab (Lablab purpureus (L.) Sweet) for bio-control by native arthropods and its effect on yield of pumpkins." Bulletin of Entomological Research 106, no. 2 (December 23, 2015): 191–96. http://dx.doi.org/10.1017/s0007485315001005.

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AbstractSilverleaf whitefly (SLW, Bemisia tabaci MEAM1) and aphids are sap-sucking insects, which pose a serious threat to Australian cucurbit crops and the horticulture industry. Traditional chemical control for these insect pests is becoming less effective, and there is a need to search for alternative or supplementary methods. This study aimed to manipulate the habitat of pumpkin crops in a tropical setting (Queensland, Australia), by growing pumpkins (var. Japanese pumpkin) alone and between lablab (Lablab purpureus L. Sweet). It was hypothesized that the presence of lablab will increase t

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2

Haris, Muhammad. "Analisis Pendapatan Usahatani Labu Siam Di Desa Harusan Kecamatan Amuntai Tengah Kabupaten Hulu Sungai Utara Propinsi Kalimantan Selatan." RAWA SAINS : JURNAL SAINS STIPER AMUNTAI 2, no. 1 (June 6, 2012): 53–58. http://dx.doi.org/10.36589/rs.v2i1.10.

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Agricultural development aims to increase agricultural production to meet the food needs and needs of the domestic industry, increase exports, increase farmer incomes, expand employment opportunities and support opportunities. Vegetable production in North Hulu Sungai is very diverse, such as pumpkin or known as pumpkin. This study aims to (i) find out the total costs, income and income obtained by farmers from side farming in Harusan Village, (ii) find out the side farms that provide the largest farmers' income in Harusan Village. The study began from May - August 2011, namely from preparatio

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3

Babadoost, Mohammad, and Thomas A. Zitter. "Fruit Rots of Pumpkin: A Serious Threat to the Pumpkin Industry." Plant Disease 93, no. 8 (August 2009): 772–82. http://dx.doi.org/10.1094/pdis-93-8-0772.

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4

Susi, Susi, Lya Agustina, and Alia Rahmi. "Pemberdayaan Masyarakat Melalui Diversifikasi Produk Labu Kuning Pada Kelompok Wanita Tani Sukses Makmur Di Desa Tambang Ulang Kabupaten Tanah Laut." Jurnal Pengabdian ILUNG (Inovasi Lahan Basah Unggul) 1, no. 1 (June 16, 2021): 77. http://dx.doi.org/10.20527/ilung.v1i1.3566.

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The development of small rural agro-industry based on local commodities such as pumpkin (waluh) is important in order to increase the added value of the product. The abundance of pumpkins in Tanah Laut Regency has not been used optimally. The women farmer group of Sukses Makmur in Tambang Ulang Village, Tanah Laut Regency really hopes to have a source of income or entrepreneurship that can be managed by them as a source of family income and to develop a productivity. Iptek Bagi Masyarakat Program (IBM) for the community include the stages of socialization, counseling and training on pumpkin-ba

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Efremova, E. N., E. S. Taranova, E. A. Zenina, E. A. Melnikova, A. G. Melnikov, and A. A. Shershnev. "Improving the quality characteristics of flour confectionery when adding vegetable puree for the sustainable development of food production." IOP Conference Series: Earth and Environmental Science 965, no. 1 (January 1, 2022): 012043. http://dx.doi.org/10.1088/1755-1315/965/1/012043.

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Abstract The confectionery industry is an independent production sector in the food processing industry. The purpose of the work is to improve the quality of products and expand the assortment of confectionery - cupcake, which consists in adding vegetable puree (pumpkin). The object of the study is the Dutch cupcake. In the Volgograd State Agrarian University at the Department of Processing Technologies and Food Safety, test baking of a cupcake confectionery with the addition of pumpkin puree was carried out. According to organoleptic and physico-chemical parameters, the cupcakes met the requi

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6

Kyun, Young, and Kim . "Development of Functional Healthy Korea Traditional Soondae with Addition of Organic Farming Pumpkin Using Sensory Evaluation." International Journal of Engineering & Technology 7, no. 3.33 (August 29, 2018): 112. http://dx.doi.org/10.14419/ijet.v7i3.33.18587.

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In this paper, in order to propose the standard cooking method of Soondae, which is one of most favorite traditional food sausage type Korea.Nowadays, obesity and cardiovascular diseases are changing food consumption habits; these changes have fostered the development of products with functional ingredients that meet the market demands for maintaining a healthy body. The people's interest to the healthy, Low-calories food is growing up, the Foodservice industry is developing and making Functional food, which helps to a sale strategy.In order to propose the standard cooking method of Soondae, w

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7

Nor Alia Najihah Md Noh, Latiffah Karim, and Siti Radhiah Omar. "Value-Added Products from Pumpkin Wastes: A Review." Malaysian Journal of Science Health & Technology 8, no. 1 (March 22, 2022): 77–84. http://dx.doi.org/10.33102/2022231.

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Conversion of agricultural residues into valuable products has become an important study in the industry. Generally, they are made up of lignocellulose biomass which requires a particular method such as pretreatment to enhance the desired yield to produce the end product. However, pumpkin is commercialized in very little way in Malaysia, and their processing generates tons of seeds and peels as byproducts. Not to mention the fact that pumpkin wastes have many beneficial nutrients and dry matter that can be utilized in many ways. Pumpkin peel is particularly rich in glucose content and can be c

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8

Akintade, Adeyanmola Oluwaseyi, Olugbenga Olufemi Awolu, and Beatrice Olawumi Ifesan. "Nutritional Evaluation of Fermented, Germinated and Roasted Pumpkin (Cucurbita maxima) Seed Flour." Acta Universitatis Cibiniensis. Series E: Food Technology 23, no. 2 (December 1, 2019): 179–86. http://dx.doi.org/10.2478/aucft-2019-0021.

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Abstract Freshly harvested pumpkin seed was processed into flour namely; raw (RPSF), fermented (FPSF), germinated (GPSF) and roasted (ROPSF). Various pumpkin seed flour obtained were investigated for nutritional properties using standard methods. Protein was higher in the fermented flour (35.85%) while the roasted flour (46.31%) possessed the highest fat content. Results obtained from processed pumpkin seed flour further revealed that glutamic acid (10.45-13.02 g/100g) and linoleic acid (134.72-419.70 µg/ml) were the most abundant amino acid and fatty acid, respectively. Processed pumpkin seed

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9

Shantasov, A. M., C. D. Sokolov, and A. V. Rogov. "BREEDING OF F1 HYBRIDS OF PUMPKIN FOR CANNING INDUSTRY." Vegetable crops of Russia, no. 2 (January 1, 2016): 42–46. http://dx.doi.org/10.18619/2072-9146-2016-2-42-46.

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10

Andersen, Craig R., and Danielle B. Williams. "PUMPKIN CULTIVAR TRIALS, 2003 AND 2004." HortScience 40, no. 3 (June 2005): 886e—886. http://dx.doi.org/10.21273/hortsci.40.3.886e.

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Pumpkin cultivar trials were held in 2003 and 2004 at the Agricultural Experiment Station Fayetteville, AR. 18 cultivars were direct seeded the 4th week of June. Plots 8 plants each, spaced 3 ft apart, 12 ft between rows were randomly replicated 6 times. Pumpkin fruit were harvested October 1 and evaluated for number, size shape, and quality. Plots were irrigated by drip irrigation and standard production practices were followed. During 2004 the same practices were followed except plots were planted during the second week of July. In 2003 large fruited pumpkins yielded 700 to 1950 fruit per ac

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11

Muhammad Hasyim Ashari and Firdaus Intania. "Peningkatan Nilai Tambah Komoditas Labu Madu (Butternut Squash) Menjadi Keripik Labu Madu." PaKMas: Jurnal Pengabdian Kepada Masyarakat 2, no. 1 (May 31, 2022): 165–72. http://dx.doi.org/10.54259/pakmas.v2i1.838.

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PkM aims to increase the added value of the honey pumpkin commodity (butternut squash) from community agriculture into processed food products in the form of honey pumpkin chips. The stages of implementing this activity are stages (1) socialization of activities to honey pumpkin farming communities and business partners, (2) selection of raw materials, preparation of tools and other infrastructure, (3) processing practices and manufacturing procedures for processing honey pumpkin chips, (4) assistance in the process of licensing home industry products (P-IRT) and halal certification, (5) train

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12

Santos Jr, L. C. O., Vanessa Simão, Júlia Dos Santos Opuski de Almeida, Ana Carolina Moura de Sena Aquino, Eduardo Carasek, and Edna Regina Amante. "Study of Heat Treatment in Processing of Pumpkin Puree (Cucurbita moschata)." Journal of Agricultural Science 9, no. 10 (September 13, 2017): 234. http://dx.doi.org/10.5539/jas.v9n10p234.

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Pumpkins have richness of nutrients and in puree form may contribute to their greater appreciation in the vegetable processing industry. However, studies are necessary for its processing, since it is part of the group of risk of microbial contamination (pH > 4.5). Thus, this work aimed to study the pumpkin puree processing by heat treatment in autoclave wherein the product was subjected to sterilization by autoclaving at 121 °C to check their microbial load and physicochemical characteristics and to identify the volatile compounds of headspace in stand up pouch packaging. The heat treatment

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13

Leichtweis, Maria G., Adriana K. Molina, Tânia C. S. Pires, Maria Inês Dias, Ricardo Calhelha, Khaldoun Bachari, Borhane E. C. Ziani, M. Beatriz P. P. Oliveira, Carla Pereira, and Lillian Barros. "Biological Activity of Pumpkin Byproducts: Antimicrobial and Antioxidant Properties." Molecules 27, no. 23 (November 30, 2022): 8366. http://dx.doi.org/10.3390/molecules27238366.

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Pumpkin fruits are widely appreciated and consumed worldwide. In addition to their balanced nutritional profile, pumpkin species also present valuable bioactive compounds that confer biological and pharmacological properties to them. However, the seeds, peels, and fibrous strands resulting from pumpkin processing are still poorly explored by the food industry. The current study used those fruit components from the genotypes of pumpkin that are economically significant in Portugal and Algeria to produce bioactive extracts. In order to support their usage as preservatives, their phenolic content

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14

Kidoń, Marcin, and Pascaline Aimee Uwineza. "New Smoothie Products Based on Pumpkin, Banana, and Purple Carrot as a Source of Bioactive Compounds." Molecules 27, no. 10 (May 10, 2022): 3049. http://dx.doi.org/10.3390/molecules27103049.

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Smoothies are fruit- and/or vegetable-based products in form of beverages that are typically semi-liquid, thick in consistency, and mainly consist of purees and juices. Other ingredients, such as yogurt, milk, ice cream, sugar, honey, or simply water may also be added. The present study aimed to elaborate smoothie products based on bananas, pumpkins, and purple carrots. These fruits and vegetables were chosen due to their high bioactive compounds content, potential health benefits, and availability to industry. Five smoothie formulations were produced and analyzed for pH, soluble solids, total

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15

Escrivá, Laura, Fojan Agahi, Pilar Vila-Donat, Jordi Mañes, Giuseppe Meca, and Lara Manyes. "Bioaccessibility Study of Aflatoxin B1 and Ochratoxin A in Bread Enriched with Fermented Milk Whey and/or Pumpkin." Toxins 14, no. 1 (December 22, 2021): 6. http://dx.doi.org/10.3390/toxins14010006.

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The presence of mycotoxins in cereals and cereal products remains a significant issue. The use of natural ingredients such as pumpkin and whey, which contain bioactive compounds, could be a strategy to reduce the use of conventional chemical preservatives. The aim of the present work was to study the bioaccessibility of aflatoxin B1 (AFB1) and ochratoxin (OTA) in bread, as well as to evaluate the effect of milk whey (with and without lactic acid bacteria fermentation) and pumpkin on reducing mycotoxins bioaccessibility. Different bread typologies were prepared and subjected to an in vitro dige

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16

Chellini, Paula Rocha, Renan do Nascimento Gonçalves, Ademar Alves da Silva Filho, Josué De Moraes, Francisco Manuel Barrales, Julian Martínez, Tatiane Lima Amorim, Marcone Augusto Leal De Oliveira, and Fabiano Freire Costa. "Pumpkin seeds (Cucurbita moschata - Jacarezinho cultivar): characterization of the oil extracted by solvent and supercritical fluid and study of anti-parasitary activity / Sementes de abóbora (Cucurbita moschata - cultivar Jacarezinho): caracterização do óleo extraído por solvente e fluido supercrítico e estudo da atividade antiparasitária." Brazilian Journal of Development 8, no. 2 (February 28, 2022): 15285–99. http://dx.doi.org/10.34117/bjdv8n2-447.

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The presence of many biologically active components makes pumpkins extremely attractive to the phytochemical manufacturing industry. Studies have demonstrated that the oil extracted from the seeds has different biological activities. This study aimed to determine the fatty acid composition and total tocopherol content of the pumpkin seed oil (Cucurbita moschata – Jacarezinho cultivar) extracted by supercritical carbon dioxide (Sc-CO2) and hexane/isopropanol. The fatty acids composition and content of total tocopherols were determined by GC, GC/FID, HPLC, respectively. We also evaluated in vitr

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17

Basarab, I. M., U. R. Drachuk, I. S. Romashko, B. I. Halukh, I. I. Simonova, and L. K. Moldavanova. "The use of pumpkin crumbs in pate technology and their functional characteristics." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 21, no. 92 (November 8, 2019): 23–27. http://dx.doi.org/10.32718/nvlvet-f9205.

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One of the priorities of the modern meat industry is the production of products that have improved consumer properties. To accomplish this task, it is necessary to involve as much as possible in industrial circulation the local raw materials of plant origin, which will be an impetus for the production of new foods with functional properties. The article deals with the partial replacement of raw materials of animal origin with pumpkin pulp as a functional ingredient in the production of pâté products. We have developed three recipes for pumpkin paste. Changes in nutritional value of the develop

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18

FARCAS, Anca, Crina MURESAN, Maria TOFANA, and Simona MIRCA. "Development and Analysis of Quality Parameters of an Innovative Juice." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 74, no. 1 (May 16, 2017): 31. http://dx.doi.org/10.15835/buasvmcn-fst:12630.

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Nowadays, the functional products represent a sustainable trend in food industry due to the beneficial effects that they have on the human body as well as due to the increased interest of people for a healthy and balanced lifestyle. The aim of the present study was to develop and optimize a pumpkin and apple functional juice, respectively to accomplish the quality control in terms of its physicochemical and sensorial properties. The highest levels of vitamin C occurred in pumpkin and implicitly in the juice obtained in the 1:1 ratio, which also presented the highest antioxidant activity. The n

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19

Kulczyński, Bartosz, and Anna Gramza-Michałowska. "The Profile of Carotenoids and Other Bioactive Molecules in Various Pumpkin Fruits (Cucurbita maxima Duchesne) Cultivars." Molecules 24, no. 18 (September 4, 2019): 3212. http://dx.doi.org/10.3390/molecules24183212.

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Bioactive compounds are significant to human nutrition. They are beneficial to health as they inhibit the development of numerous diseases of affluence. Scientists continuously search for natural sources of these components. At present, the chemical composition of various plants is under investigation. Many researchers are interested in pumpkin (Cucurbita L. spp.). Different organs of this plant (pulp, seeds, flowers, leaves, shoots, roots) are consumed almost all over the world. They contain large amounts of bioactive compounds. Pumpkin pulp is used to prepare various dishes. It is also widel

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20

Бараболя, О. В., О. В. Калашник, С. Е. Мороз, Г. П. Жемела, О. П. Юдічева та О. В. Сергієнко. "Використання напівфабрикатів гарбуза для збагачення хліба пшеничного". Вісник Полтавської державної аграрної академії, № 4 (28 грудня 2018): 76–79. http://dx.doi.org/10.31210/visnyk2018.04.11.

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Одним із пріоритетних завдань сучасного хлібопечення є випуск продукції, яка відрізняється покращеними споживними властивостями. Для виконання цього завдання необхідно максимально залучити в господарський обіг місцеві сировинні ресурси рослинного походження, розробити оптимальні способи їх переробки з метою отримання біологічно цінних напівфабрикатів, що стане поштовхом для виробництва функціональних продуктів харчування. Щоденне споживання хліба дає нам всі підстави вважати його продуктом харчування, що має першочергове значення, тому не випадково у статті була здійснена спроба до

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21

Kornilova, M. S., D. P. Kurunina, and G. V. Varivoda. "Creation of competitive varieties of melon and pumpkin with valuable economic trends." Vegetable crops of Russia, no. 6 (November 28, 2021): 36–41. http://dx.doi.org/10.18619/2072-9146-2021-6-36-41.

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Relevance. The soil and climatic conditions of the Lower Trans-Volga region are considered favorable for melon growing and make it possible to obtain high-quality products. The purpose of the research was to create new competitive varieties and hybrids of melon and pumpkin.Materials and methods. The object of the research is new varieties of melon and butternut pumpkin created at the Bykovskaya melon breeding experimental station. Melon cultivar Osen and pumpkin cv. Zhemchuzhina were used as standards. The methods of creation are intervarietal hybridization, individual and mass selection. Duri

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22

Mitić, Milan, Sonja Janković, Pavle Mašković, Biljana Arsić, Jelena Mitić, and Jovana Ickovski. "Kinetic models of the extraction of vanillic acid from pumpkin seeds." Open Chemistry 18, no. 1 (January 30, 2020): 22–30. http://dx.doi.org/10.1515/chem-2020-0001.

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AbstractVanillic acid is used in the food industry and perfumery, and the optimization of its extraction process from the natural source is important for saving time and money. The presence of vanillic acid in pumpkin seeds was proven using HPLC analysis. Computational optimization of the extraction shows that for the concentration of ethanol 40% and solmodul: V/m=20, the optimum condition for the extraction of vanillic acid from pumpkin seeds was 100 min and 450C. The estimation of fitting for each kinetic model to the experimental kinetic data was performed using the root mean square, standa

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23

Murovec, Jana. "Phenotypic and Genetic Diversity in Pumpkin Accessions with Mutated Seed Coats." HortScience 50, no. 2 (February 2015): 211–17. http://dx.doi.org/10.21273/hortsci.50.2.211.

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The increasing importance of pumpkin (Cucurbita pepo L.) cultivars for seed production has led to considerable breeding efforts for novel high-yielding and disease-resistant cultivars lacking seedcoats. Because it is very important to use genetically diverse genotypes for the development of cultivars with a broad genetic and phenotypic base, this study focused on phenotypic and genetic diversity within and among available pumpkin accessions with mutated seedcoat phenotypes. Fifty-one accessions were collected from various sources and countries, which showed a wide variety of seedcoat types. Ge

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Мистенева, Светлана, Svetlana Misteneva, Елена Солдатова, Elena Soldatova, Наталья Щербакова, Natalia Shcherbakova, Тимофей Герасимов, Timofey Gerasimov, Михаил Талейсник, and Mikhail Taleysnik. "Effect of Pumpkin Husks on Cracker Dough Fermentation." Food Processing: Techniques and Technology 49, no. 3 (September 23, 2019): 413–22. http://dx.doi.org/10.21603/2074-9414-2019-3-413-422.

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Problems of rational and balanced nutrition for children and teenagers attract the attention of scientists around the world. Nowadays, pediatricians, nutritionists, and parents are interested in researches that study the nature and structure of children’s diet. The food market is wide and diverse. However, most foods, including confectionary products for children, do not correspond with the principles of healthy nutrition, food legislation, and the achievements of modern food science. As a result, it is difficult for consumers to select physiologically important products for their children. Th

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Gao, Dan, Anna Helikh, Zhenhua Duan, Yan Liu, and Feifei Shang. "Study on application of pumpkin seed protein isolate in sausage production process." Technology audit and production reserves 2, no. 3(64) (April 30, 2022): 31–35. http://dx.doi.org/10.15587/2706-5448.2022.255785.

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The object of the research is sausage added with pumpkin seed protein isolate. Recently, plant proteins such as soybean protein and peanut protein are widely applied in meat products. Plant proteins have a lower price and less fat than animal meat, which is benefit for human health. Pumpkin seed protein is one of the new plant proteins, which contained balanced amino acids for human beings, was attracted an increasing interest in food industry. In this study, a new type of sausage was developed by single-factor experiments and orthogonal test. According to the single factor results, the added

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Kulczyński, Bartosz, and Anna Gramza-Michałowska. "The Profile of Secondary Metabolites and Other Bioactive Compounds in Cucurbita pepo L. and Cucurbita moschata Pumpkin Cultivars." Molecules 24, no. 16 (August 14, 2019): 2945. http://dx.doi.org/10.3390/molecules24162945.

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Plants and animals are sources of various bioactive compounds that exhibit a broad spectrum of health-promoting effects. Scientists continue studies on the chemical composition of many products in search of foods with high nutritional value. The pumpkin (Cucurbita sp.) is unquestionably a source of valuable nutrients. This vegetable is well-known all over the world and it is appreciated due to its high content of carotenoids, but it is still not much used in the processing industry. The aim of present study was to compare the flesh of 15 pumpkin varieties belonging to the Cucurbita pepo and C.

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Kulczyński, Gramza-Michałowska, and Królczyk. "Optimization of Extraction Conditions for the Antioxidant Potential of Different Pumpkin Varieties (Cucurbita maxima)." Sustainability 12, no. 4 (February 11, 2020): 1305. http://dx.doi.org/10.3390/su12041305.

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Antioxidants are a wide group of chemical compounds characterized by high bioactivity. They affect human health by inhibiting the activity of reactive oxygen species. Thus, they limit their harmful effect and reduce the risk of many diseases, including cardiovascular diseases, cancers, and neurodegenerative diseases. Antioxidants are also widely used in the food industry. They prevent the occurrence of unfavourable changes in food products during storage. They inhibit fat oxidation and limit the loss of colour. For this reason, they are often added to meat products. Many diet components exhibi

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Glagoleva, L. E., N. P. Zatsepilina, A. S. Galimov, and S. V. Pavlova. "Complex plant food systems in the production technology of dietary cottage cheese desserts." IOP Conference Series: Earth and Environmental Science 839, no. 3 (September 1, 2021): 032018. http://dx.doi.org/10.1088/1755-1315/839/3/032018.

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Abstract The current priority trend in the food-processing industry is the use of non-traditional biologically active plant raw materials. In this regard, the potential application of stevia syrup and a dry pumpkin-based vegetable complex in the design of an integrated food system and further use in the production technology of dietary cottage cheese desserts with sucrose being completely replaced has been investigated. Thus, the content of the selected components has been determined to be 0.175 g of stevia syrup and 4 g of a pumpkin-based vegetable complex per 100 g of the cottage cheese base

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Kuznetsova, E. A. "Actual directions of processing fruits and vegetables into dietary foods." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 4 (February 11, 2020): 147–52. http://dx.doi.org/10.20914/2310-1202-2019-4-147-152.

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Ensuring public health is a task of national importance. One of the most significant factors that determine a person’s health and performance is nutrition. Dietary foods containing less sugar and carbohydrates, but more vitamins and natural substances, can significantly improve the health of the population, make agricultural technologies progressive and popular. The fruit and vegetable sector of the agro-industrial complex (AIC) is considered one of the most labor-intensive and energy-intensive sectors of the economy, since it plays a significant role in the process of providing the population

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Slyvka, N. B., O. Ya Bilyk, G. V. Dronyk, and V. O. Nagovska. "Research of quality indicators of parfe ice cream with vegetable fillers." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 23, no. 96 (December 2, 2021): 76–81. http://dx.doi.org/10.32718/nvlvet-f9613.

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The ice cream market is one of the developed segments of the food industry of Ukraine. Ice cream is a frozen product that is consumed all over the world. The work aimed to investigate the quality of parfait ice cream with vegetable fillings. The selection and justification of the components of the system, namely quail eggs, celery root, spinach leaves, was based on literature data and regulatory documentation, as well as laboratory data. Celery and spinach puree was chosen as one of the recipe components of ice cream, and the peculiarities of its preparation were studied. Parfait ice cream rec

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Mujaffar, Saheeda, and Sheena Ramsumair. "Fluidized Bed Drying of Pumpkin (Cucurbita sp.) Seeds." Foods 8, no. 5 (April 30, 2019): 147. http://dx.doi.org/10.3390/foods8050147.

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Pumpkin seeds are a major agricultural waste from the fresh-cut produce industry. The objective of this study was to investigate the drying behavior of untreated, whole pumpkin seeds in a fluidized bed dryer at 50–80 °C (2.87 m/s), with a view to producing a high-quality pumpkin powder from dried seeds. Seeds were dried at 50–80 °C to an average equilibrium moisture value of 0.035 to 0.006 g H2O/g DM (3.4 to 0.6% wb). Drying occurred in the falling rate period only and drying rate constants ranged from 0.0226 to 0.0900 1/min with corresponding diffusivity values for the first falling-rate peri

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Artemieva, A. M., and Z. Z. Mamyrbekov. "INTERNATIONAL RUSSIAN KAZAKH JAPANESE EXPEDITION TO THE TERRITORY OF SOUTH KAZAKHSTAN, 9-23 AUGUST, 2011." Vegetable crops of Russia, no. 4 (December 30, 2011): 12–18. http://dx.doi.org/10.18619/2072-9146-2011-4-12-18.

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9-23 August, 2011 Russian-Kazakh-Japanese expedition around south territory of Kazakhstan was conducted and the resulting 145 accessions of local and new entries of melon, watermelon, pumpkin and cucumber were gathered to be included into genetic collection of Vavilov Research Institute of Plant Industry. To all these accessions have been given a detailed description based on morphological, economical and biochemical characteristics.

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Tsurkan, Oleh, Dmytro Prysiazhniuk, and Ivan Didyk. "ANALYSIS OF THE STATE OF POST-HARVEST PROCESSING OF PUMPKIN SEEDS IN UKRAINE." ENGINEERING, ENERGY, TRANSPORT AIC, no. 4(111) (December 18, 2020): 148–59. http://dx.doi.org/10.37128/2520-6168-2020-4-17.

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One of the important stages of growing seeds of agricultural crops is its post-harvest processing, which includes the drying process, is the main and one of the most effective methods for storing and processing agricultural raw materials. The use of vibration drying equipment is especially effective in high-tech processes taking place in the seed industry, where product moisture is the most important condition for the implementation of technology. The object of research in this article was the technological process of post-harvest processing of high-moisture pumpkin seeds, in particular drying

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Seržane, Rasma, Maija Strēle, Kristīne Zihmane, and Emīlija Gudrieniece. "VEGETABLE OILS AS RAW MATERIAL FOR PRODUCTION OF SUITABLE PRODUCTS." Environment. Technology. Resources. Proceedings of the International Scientific and Practical Conference 1 (June 18, 2005): 288. http://dx.doi.org/10.17770/etr2005vol1.2145.

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Importance of vegetable oils in food industry is fast growing due to rising popularity of the wholesome food. Application of vegetable oils in different technical branches is connected with tendency to promote utilization of renewable raw materials and production of environmentally friendly products. Vegetable oils can be used for frying and salads as well as spices extracts, food additives, for massages, aromtherapy a.o. Wide field for utilization of vegetable oils is production of biodiesel fuel (fatty acid methyl- and ethylesters). Investigations about stabilization of pumpkin seed and oils

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Suwannarak, J., and P. Phanumong. "Preparation and some physicochemical properties of freeze-dried vegetables carving." Food Research 5, no. 6 (December 31, 2021): 290–99. http://dx.doi.org/10.26656/fr.2017.5(6).755.

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Freeze-drying is a very gentle dehydration method to preserve the highest quality and give the final product a longer shelf-life, based on the principle of removing the ice by sublimation. This research aimed to study freeze-dried manufacturing processes of vegetable carving for application in the foodservice industry. Plant materials used in this study were pumpkin, carrot and Chinese radish which were carved into a rose shape. To prepare, all carved-rose vegetables were dipped in 1.0% CaCl2 solution as a firming agent for 5 mins before freeze-dried operations at the temperature of –50°C unde

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Konrade, Daiga, and Dace Klava. "Total Content of Phenolics and Antioxidant Activity in Crispbreads with Plant By-product addition." Rural Sustainability Research 38, no. 333 (November 1, 2017): 24–31. http://dx.doi.org/10.1515/plua-2017-0009.

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Abstract Vegetable processing in food industry results in significant amount of by-products – peel, mark, bark, seeds still rich in bioactive compounds. Apple, carrot and pumpkin peel and mark may be used for production of crispbreads as functional ingredients. The objective of this study is to investigate the stability of total phenolic content (TPC) and antioxidant activity after high temperature and short time (HTST) extrusion cooking of a wheat and rice-based crispbreads with addition of apple, carrot and pumpkin by-products obtained after juice extraxtion and dried. Raw materials for cris

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Lim, J., F. S. Taip, N. Ab Aziz, M. N. Ibrahim, and M. S. How. "Effects of drying methods on the physicochemical properties of powder made from different parts of pumpkin." Supplementary 1 5, S1 (March 28, 2021): 160–67. http://dx.doi.org/10.26656/fr.2017.5(s1).058.

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Pumpkin (Cucurbita sp.) is a widely consumed fruit as it has high carotenoid content and medicinal value, but has a relatively short shelf life and prone to microbial spoilage. Various drying techniques have been introduced to the industry to preserve pumpkinbased products. During the drying process, products are prone to serious decay caused by changes in temperature, thus affecting the physical or chemical properties of the product. The objective of this study was to determine the effects of different drying methods on the physical properties and proximate composition of pumpkin powder produ

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Golubkina, N. A., G. A. Khimich, M. S. Antoshkina, U. D. Plotnikova, S. M. Nadezhkin, and I. B. Korottseva. "Peculiarities of pumpkin carotenoid composition ‘Konfetka’ variety, prospects of utilization." Vegetable crops of Russia, no. 1 (March 5, 2021): 111–16. http://dx.doi.org/10.18619/2072-9146-2021-1-111-116.

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Relevance. Pumpkin is one of the most important source of carotenoids for humans: β- and α-carotene, lutein and zeaxanthin playing a fundamental role in providing twilight and color vision accordingly.Results. Investigation of pumpkin carotenoid composition, Konfetka variety, revealed for the first time that this cultivar is the only one containing exclusively lutein in pulp with lutein and zeaxanthin in peel and lutein, zeaxanthin and β-carotene in placenta. Lutein concentration in pulp reached 11 mg/100 g, peel – 41.3/100 g, placenta – 51.2 mg/100 g. Zeaxanthin was absent in pulp and reached

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Meru, Geoffrey, Yuqing Fu, Swati Shrestha, Vincent Njung’e Michael, Marie Dorval, and Riphine Mainviel. "Genomic Position and Markers Associated with the Hull-Less Seed Trait in Pumpkin." Plants 11, no. 9 (May 3, 2022): 1238. http://dx.doi.org/10.3390/plants11091238.

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Pumpkin (Cucurbita pepo) seeds are nutritious and valued as a source of vegetable oil, protein, healthy fatty acids, and minerals. Pumpkin seeds that are naturally devoid of the seedcoat (hull-less) are preferred by the industry as they eliminate the need for de-hulling prior to use. A single recessive gene, designated as n or h, controls the hull-less seed trait in pumpkin. Visual selection for the trait is easy, however, it is resource intensive when applied to large breeding populations. High throughput genotyping assays can aid in the identification of suitable individuals in segregating p

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Kuluakina, N. V., G. A. Kuzmitskaya, G. E. Shestopalova, L. V. Bazilevich, and N. N. Selezneva. "EVALUATION OF BIOCHEMICAL CHARACTERISTICS OF PUMPKIN IN PRODUCTION OF FUNCTIONAL FOOD PRODUCTS IN THE FAR-EASTERN REGION." Vegetable crops of Russia, no. 2 (April 22, 2019): 63–69. http://dx.doi.org/10.18619/2072-9146-2019-2-63-69.

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The production of functional food products is one of the most important directions of development of the food industry. Particular attention is paid to the creation of new balanced in composition of products enriched with functional components, allowing them to increase their nutritional and biological value. Among vegetable crops, pumpkin is a highly valuable raw material in the food industry, which has equally both nutritional and biological value, and allowing for the correction of the human nutritional status. Based on this, we has been assessed the biochemical indicators of the varieties

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Varivoda, E. A., T. G. Koleboshina, and L. N. Verbickaya. "The main results of work on the selection of gourds in the Volgograd Trans-Volga region." Vegetable crops of Russia, no. 4 (August 27, 2020): 37–41. http://dx.doi.org/10.18619/2072-9146-2020-4-37-41.

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Relevance. One of the main methods for solving the problem of providing the population of the Russian Federation with vegetable and melon products is the development of selection and seed production. The creation of new competitive varieties and hybrids will enable the vegetable industry to transfer to a qualitatively new level of development.Material and methods.The object of research is new varieties and hybrids of watermelon, melon and pumpkin, created at the Bykov experimental station in the rainfed conditions of the Volgograd TransVolga region. Methods of creation are intervarietal and in

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Сакара, Н. А., В. И. Леунов, Т. С. Тарасова, Ю. Г. Михеев, and В. И. Ознобихин. "White cabbage in vegetable crop rotations of Primorye region." Kartofel` i ovoshi, no. 4 (April 7, 2022): 15–18. http://dx.doi.org/10.25630/pav.2022.19.86.003.

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Для построения обоснованных севооборотов недостаточно данных только об оценке предшественников и возможностях повторных посевов овощных культур. Для этого в НИИОХ и на его опытных станциях был использован метод экспериментальной разработки агрономических основ и принципов построения овощных, овоще-кормовых и бахчевых севооборотов на основе изучения их звеньев. Использование этого метода на Приморской овощной станции дало возможность подобрать наиболее продуктивные звенья севооборотов с выращиванием картофеля и столовой свеклы. На основе этих исследований также определили место капусты белокоча

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Elatskova, A. G. "DIVERSITY OF THE PUMPKIN COLLECTION AND ITS HEREDITARY POTENTIAL. RESULTS AND PROSPECTS OF BREEDING PRACTICE." Proceedings on applied botany, genetics and breeding 180, no. 2 (October 13, 2019): 77–82. http://dx.doi.org/10.30901/2227-8834-2019-2-77-82.

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Background. Pumpkin is an important food, feed and medicinal crop. It is widely used by national cuisines in many countries and utilized as raw material for canning industry and in pharmacy to prepare drugs. The Kuban Experiment Station of VIR, where the collection of pumpkin genetic resources is maintained and regenerated for long-term storage in the genebank, conducts comprehensive research work to analyze the genetic diversity of pumpkin accessions and disclose the potential of its hereditary variation.Objective. The aim of this study was to screen various species from the global pumpkin co

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Krimer-Malesevic, Vera, Mihalj Posa, Zuzana Stolic, Ljiljana Popovic, and Ivana Pericin-Starcevic. "Determination of phenolic acids in seeds of black cumin, flax, pomegranate and pumpkin and their by-products." Acta Periodica Technologica, no. 47 (2016): 19–28. http://dx.doi.org/10.2298/apt1647019k.

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Ten phenolic acids, contained in the seeds of black cumin (Nigella sativa L.), flax (Linum usitatissimum L.), pomegranate (Punica granatum L.) and pumpkin (Cucurbita pepo L.) and their oil industry by-products, separated into the free, esterified, and insoluble-bound forms, were quantitatively analysed by reverse phase high performance liquid chromatography with photodiode array detector. The chromatographic data were interpreted using Principal Component Analysis (PCA). The PCA model with three principal components (PC1-PC2-PC3) fitted well with 12 examined plant samples, allowing their divis

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Zamora, Everardo, Jose Cosme Guerrero, and Santiago Ayala. "(179) An Overview of the Sonoran Vegetable Industry." HortScience 40, no. 4 (July 2005): 999B—999. http://dx.doi.org/10.21273/hortsci.40.4.999b.

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Sonora, Mexico, is an outstanding area for growing good quality and high-yield vegetables, fruits, and nuts for year-round exportation. Each year, Sonora produces important, large quantities of fruits and nuts for exportation, including table grape, citrus, pecan, and olive fruit. Also, fresh vegetable production in Sonora is very important. Annually, large volumes of melon, pumpkin, summer squash, chili, husk tomato, tomato, and asparagus are produced for exportation to the United States, Europe, and Japan. Throughout the year, two important growing seasons for vegetable production have been

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Lalnunthari, C., Lourembam Monika Devi, and Laxmikant S. Badwaik. "Extraction of protein and pectin from pumpkin industry by-products and their utilization for developing edible film." Journal of Food Science and Technology 57, no. 5 (December 19, 2019): 1807–16. http://dx.doi.org/10.1007/s13197-019-04214-6.

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Bredikhin, Sergey, Alexander Martekha, Vladimir Andreev, Yuliya Kaverina, and Igor Korotkiy. "Rheological Properties of Mayonnaise with Non-Traditional Ingredients." Food Processing: Techniques and Technology 52, no. 4 (December 21, 2022): 739–49. http://dx.doi.org/10.21603/2074-9414-2022-4-2402.

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Rheological measurements are used in the food industry to determine physical characteristics of raw materials, as well as semi-finished and finished products. We aimed to study the effects of ingredients and homogenization parameters on the rheological properties of mayonnaise prepared with pumpkin and rice oils, as well as various honeys. Mayonnaise samples were prepared with non-traditional ingredients, namely cold-pressed pumpkin seed oil, refined rice oil, and four varieties of honey (acacia, linden, forest, and spring). The samples were made in the traditional way on an Ultra Turrax

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Spörl, Johannes, Karl Speer, and Wolfgang Jira. "Simultaneous Mass Spectrometric Detection of Proteins of Ten Oilseed Species in Meat Products." Foods 11, no. 14 (July 20, 2022): 2155. http://dx.doi.org/10.3390/foods11142155.

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Food fraud is a common issue in the modern food industry. The undeclared use of foreign proteins in meat products is a major concern in this context. Oilseeds are ideal for this purpose due to their high protein content and since huge amounts of oil meal are obtained as a by-product of oil production. Therefore, a UHPLC-MS/MS method was developed for the simultaneous detection of chia, coconut, flaxseed, hemp, peanut, pumpkin, rapeseed, sesame, soy, and sunflower proteins in meat products. Potential tryptic peptide markers were identified by high-resolution mass spectrometry. The final twenty

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Bevacqua, Robert F. "524 Vegetable Production in Southeast Virginia." HortScience 35, no. 3 (June 2000): 485D—485. http://dx.doi.org/10.21273/hortsci.35.3.485d.

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A research and extension program for increasing vegetable production in southeastern Virginia was launched by Virginia Cooperative Extension in 1997. The launch was triggered by the construction of a shipping point market in Southampton County. First, a market window study identified target crops and the harvest period when they could be most profitably marketed. Target crops were watermelon, sweet corn, snap beans, muskmelon, bell pepper, and pumpkin. Second, a technology transfer program was formulated that emphasized demonstrations, field days, classes, and workshops. On-farm demonstrations

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JASIM, Ekhlas Qanber, Erfan A. ALASADI, and Munther Abduljaleel MOHAMMAD-ALI. "THE EXTRACT OF PUMPKIN SEEDS AS A CORROSION INHIBITOR OF MILD STEEL ALLOY IN ACIDIC SOLUTION." Periódico Tchê Química 17, no. 35 (July 20, 2020): 181–91. http://dx.doi.org/10.52571/ptq.v17.n35.2020.17_jasim_pgs_181_191.pdf.

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The problem of corrosion in factories and vital installations remains one of the most important obstacles that delay the progress of production and the increasing of its quantity. To solve the problem of corrosion, many inorganic and organic inhibitors have been used. Recently, inhibitors made from plant extracts, cheaper and environmentally friendly, were used. The inhibition of pumpkin seed extract on the corrosion mild steel alloy in the acidic medium was investigated using spectroscopy of the electrochemical impedance, Electrochemical technique and mass losing method with a static environm

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