Karakteristik Sosis dengan Fortifikasi β-Caroten dari Labu Kuning (Cucurbita moschata) (Sausage Characteristics as Affected by β-Caroten Fortification of Pumpkin (Cucurbita moschata))
نویسندگان
چکیده
منابع مشابه
Morphological, Thermal and Physicochemical Properties of Starches from Squash (Cucurbita maxima) and Pumpkin (Cucurbita moschata)
The properties of starches isolated from two squash cultivars (Cucurbita maxima) were studied and compared with those of two pumpkin cultivars (Cucurbita moschata) and one normal potato cultivar. The amylose content of pumpkin and squash starches ranged from 16.18% to 21.29%. The pumpkin and squash starches appeared as a mixture of spherical, polyhedral and dome shaped granules. The pumpkin and...
متن کاملPumpkin (Cucurbita moschata) fruit extract improves physical fatigue and exercise performance in mice.
Pumpkin (Cucurbita moschata) is a popular and nutritious vegetable consumed worldwide. The overall purpose of this study was to evaluate the effects of C. moschata fruit extract (CME) on anti-fatigue and ergogenic functions following physiological challenges. Male ICR mice from four groups designated vehicle, CME-50, CME-100 and CME-250, respectively (n = 8 per group in each test) were orally a...
متن کاملInheritance Studies of the Interspecific Cross of the Cucurbita Lundelliana Complex X Cucurbita Moschata
Two populations of Cucurbita were studied for the inheritance of corolla pigments. Flowers from them were collected--classified as orange, yellow, or cream--and analyzed for total carotenoid pigments. In most cases, chemical analysis for total pigments agreed with observed color designations. The ? 2 and backcross results fitted the expected 1:2:1 and 1:1 segregations, respectively, found in th...
متن کاملPhysicochemical properties of hydrolysates from enzymatic hydrolysis of pumpkin (Cucurbita moschata) protein meal
Pumpkin protein meal was hydrolysed by alcalase, flavourzyme, protamex and neutrase. Physicochemical characteristics were evaluated by previously published methods using pumpkin protein hydrolysates (PPHs) and pumpkin protein meal (PPM) as a control. Hydrolysis had significantly changed the physicochemical characteristics of protein meal and its functionality as well. Different enzymes had diff...
متن کاملTranscriptome profiling of pumpkin (Cucurbita moschata Duch.) leaves infected with powdery mildew
Cucurbit powdery mildew (PM) is one of the most severe fungal diseases, but the molecular mechanisms underlying PM resistance remain largely unknown, especially in pumpkin (Cucurbita moschata Duch.). The goal of this study was to identify gene expression differences in PM-treated plants (harvested at 24 h and 48 h after inoculation) and untreated (control) plants of inbred line "112-2" using RN...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Buletin Peternakan
سال: 2012
ISSN: 2407-876X,0126-4400
DOI: 10.21059/buletinpeternak.v33i2.124