Cellulose nanoreinforcements have been used to improve mechanical and barrier properties of biopolymers, whose performance is usually poor when compared to those of synthetic polymers. Nanocomposite edible films have been developed by adding cellulose nanofibers (CNF) in different concentrations (up to 36 g/100 g) as nanoreinforcement to mango puree based edible films. The effect of CNF was stu...

Nowadays, the problem of healthy eating is acute. Most consumers prefer organic foods, dishes based on natural vegetables and fruits, nutrition. Thus, reducing calories content increasing nutritional value sweet a promising area for research. Therefore, object this study technology whipped «sambuk»-type dishes. To create new desserts, non-traditional vegetable raw materials, namely physalis pur...

This paper is concerned with the optimization of the cutting pattern for the lobes of pumpkin-shaped balloon structures. Pumpkin balloons, currently developed for the NASA Ultra-Long Duration Balloon (ULDB), consist of stiff meridional tendons that constrain a thin plastic film. The present study shows that the maximum stability of pumpkin balloons is reached if their surface area is minimized ...

introduction: pumpkin is one of the agricultural products that despite its very low price, is known as a rich source of carotenoids with high antioxidant activity. iran is one of the good producers of pumpkin at the world with fifth rank which is cultivated at provinces like mazandaran, guilan, khorasan, and hamedan and so on extensively. pumpkin is almost available for entire the year but many...

BACKGROUND: Strawberry puree color is unstable during processing and storage due to oxidative reactions. OBJECTIVE: To determine if strawberry puree prepared under nitrogen or carbon dioxide would result in greater retention of color and anthocyanins than samples prepared under air. METHODS: Purees prepared under carbon dioxide, nitrogen or air were pasteurized and stored at 25◦C. Samples were ...

Continuous flow microwave sterilization is an emerging technology that has the potential to replace the conventional heating processes for viscous and pumpable food products. Dielectric properties of pumpable food products were measured by a new approach (under continuous flow conditions) at a temperature range of 20 to 130 degrees C and compared with those measured by the conventional approach...

Pumpkin (Cucurbita pepo) production relies on insect-mediated pollination, which is provided by managed and wild pollinators. The goals of this study were to measure the visitation frequency, longevity and temporal activity patterns of pumpkin pollinators and to determine if local habitat management and landscape composition affected this pollination service. We used video surveillance to monit...

OBJECTIVE Pumpkin seed oil is rich in phytoestrogens and animal studies suggest that there is some benefit to supplementation in low estrogen conditions. This study is the first to evaluate the benefit of pumpkin seed oil in postmenopausal women. METHODS This pilot study was randomized, double-blinded and placebo-controlled. Study participants included 35 women who had undergone natural menop...

Pumpkin phloem exudate contains two abundant phloem proteins: PP1 is a 96-kD protein that forms polymeric filaments in vivo, and PP2 is a 48-kD dimeric lectin. Polyclonal antibodies raised against pumpkin phloem exudate were used to isolate several cDNAs corresponding to PP1 and PP2. RNA gel blot analysis indicated that PP1 is encoded by an mRNA of approximately 2500 nucleotides, whereas PP2 su...