Moisture sorption isotherms of fresh and blanched pumpkin (Cucurbita moschata)
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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...
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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...
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The moisture sorption isotherms of Chilean papaya were determined at 5, 20, and 45 oC, over a relative humidity range of 10-95%. The GAB, BET, Oswin, Halsey, Henderson, Smith, Caurie and Iglesias-Chirife models were applied to the sorption experimental data. The goodness of fit of the mathematical models was statistically evaluated by means of the determination coefficient, mean relative percen...
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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...
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ژورنال
عنوان ژورنال: Ciência e Tecnologia de Alimentos
سال: 2011
ISSN: 0101-2061
DOI: 10.1590/s0101-20612011000300025