Relevant bibliographies by topics / Edible seed pumpkin

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  1. Journal articles
  2. Dissertations / Theses
  3. Book chapters

Academic literature on the topic 'Edible seed pumpkin'

Author: Grafiati
Published: 3 June 2025
Last updated: 31 July 2025

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Journal articles on the topic "Edible seed pumpkin"

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Silky, Gita Bisla, and Srishti. "Therapeutic and Pharmacological Properties of Pumpkin Seeds: A Comprehensive Review." Journal for Research in Applied Sciences and Biotechnology 3, no. 4 (2024): 117–25. http://dx.doi.org/10.55544/jrasb.3.4.14.

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A well-known edible plant in the Cucurbitaceae family, the pumpkin has long been utilized as a functional meal or a herbal remedy. Pumpkin seeds are rich in phytoestrogens, vitamin E, and unsaturated fatty acids, which may have medicinal and nutraceutical uses. The use of pumpkins in traditional medicine to treat a wide range of conditions, including inflammation, dyslipidemia, bacterial or fungal infections, malignancies, intestinal parasites, hypertension, arthritis, and hyperglycemia, has drawn attention to the need for additional study on both the fruits and seeds of the pumpkin plant. Pro
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Tambe, Prof Sonali. "Seed to Wellness: The Therapeutic Potential of Pumpkin Seeds." International Journal for Research in Applied Science and Engineering Technology 12, no. 3 (2024): 2910–16. http://dx.doi.org/10.22214/ijraset.2024.59531.

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Abstract: Pumpkin (Cucurbita maxima), belonging to the family Cucurbitaceae, is a well-known edible plant, cultivated and abundantly used as herbal medicine and functional food. Pumpkins have long been used in traditional medicine to treat a wide range of conditions, including intestinal parasites, tumors, hypertension, arthritis, hyperglycemia, inflammation, dyslipidemia, and bacterial or fungal infections.
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Razis, Ahmad Faizal Abdull, Muhammed Muzammel Shehzad, Sunusi Usman, et al. "Seasonal Variation in Aflatoxin Levels in Edible Seeds, Estimation of Its Dietary Intake and Vitamin E Levels in Southern Areas of Punjab, Pakistan." International Journal of Environmental Research and Public Health 17, no. 23 (2020): 8964. http://dx.doi.org/10.3390/ijerph17238964.

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A total of 779 samples of edible nuts (melon seeds, watermelon seeds, pumpkin seeds, and cantaloupe seeds) from Southern Punjab (Pakistan), were collected during the summer and the winter seasons. The natural occurrence of aflatoxins (AFs) and vitamin E (tocopherols) levels were investigated using HPLC. The results have shown that 180 (43.4%) of samples from the winter season and 122 (33.4%) samples from the summer season were found positive for AFs. Elevated average levels of total AFs (20.9 ± 3.10 μg/kg, dry weight) were observed in watermelon seeds without shell, and the lowest average amou
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Subhash, Gore, V. M. Prasad, Annjoe V. Joseph, Vijay Bahadur, and B. Mehra. "Development and Value Addition in Guava (Psidium guajava L.) Cheese through various edible Seed Kernels." Ecology, Environment and Conservation 29, suppl (2023): 500–503. http://dx.doi.org/10.53550/eec.2023.v29i06s.078.

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Field experiment was conducted during year 2022-2023 at the Post Harvest Laboratory of Horticulture Department, Naini Agricultural Institute, Sam Higginbottom University of Agriculture, Technology & Sciences, Prayagraj to study “Development and value addition in Guava (Psidium guajava L.) cheese through various edible seed kernels” The experiment was conducted in Completely randomized design (CRD) with nine treatments replicated thrice. Total number of treatments were nine with different edible seed kernels such as pumpkin, muskmelon watermelon and Cuddapah almond (chirongi) seed. The trea
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Makovec, Melita, Vesna Šimunić-Mežnarić, Valentina Vincek, and Dragutin Vincek. "Chemical indicators of the quality of Varaždin pumpkin seed oil." Croatian journal of food science and technology 15, no. 2 (2023): 141–50. http://dx.doi.org/10.17508/cjfst.2023.15.2.02.

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Varaždin pumpkin seed oil is a virgin edible oil obtained by roasting and mechanically pressing dry pumpkin seeds (Cucurbita pepo L.). The aroma is dominated by a sense of toastiness interwoven with a specific nutty taste without any foreign or rancid smell or taste. It is dark green to black in colour with a reddish glow. It is characterized by fragrant, spicy notes and a well-balanced bouquet. The basic quality chemical parameters of Varaždin pumpkin seed oil monitored over the past eight years show that the proportion of free fatty acids (expressed as oleic) is less than 1%, which indicates
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Saad, Salima S., Ali Ateia Elmabsout, Amal Alshukri, et al. "Approximate composition analysis and nutritive values of different varieties of edible seeds." Asian Journal of Medical Sciences 12, no. 6 (2021): 81–88. http://dx.doi.org/10.3126/ajms.v12i6.33792.

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Background: The Dietary Guidelines for Americans (DGA) 2015-2020 supports that healthy eating patterns should include a variety of vegetables from all five of the following vegetable subgroups: dark green, red and orange, legumes, starchy, and others.
 Aims and Objective: To determine the approximate composition and nutritive values of edible portions of different varieties of popular seeds and to identify the heavy metals contents of these seeds.
 Materials and Methods: Five different seeds were collected from traditional supermarkets in Benghazi. Moisture and Ash contents in the sa
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Arora, Anishka, Luxita Sharma, Dhananjay Sharma, Gauri Ghangale, Jayant Bidkar, and Harshal Tare. "The Nutraceutical Role of Pumpkin Seed and its Health Eff ect: A Review." INTERNATIONAL JOURNAL OF PHARMACEUTICAL QUALITY ASSURANCE 14, no. 01 (2023): 233–38. http://dx.doi.org/10.25258/ijpqa.14.1.40.

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Pumpkin seed also known as pepita in North America, is highly nutritious and benefi cial for the body. It is also called as little seed of squash. They are included among the edible parts of the pumpkin. They belong to the family Cucurbitaceae as they are extracted from pumpkins. As nutritious as they are, they provide a lot of health benefi ts. It has an outer shell that is highly rich in fi ber. They are highly nourishing and are packed full of antioxidants. The major components recognized to provide health benefi ts are omega-3, omega 6 fatty acids, fi ber, antioxidants, vitamins and minera
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Seymen, Musa, Atilla Dursun, Duran Yavuz, Ertan Sait Kurtar, and Önder Türkmen. "Identification of water stress-tolerant edible pumpkin seed (Cucurbita pepo) genotypes using seed yield-based tolerance indices." Acta Scientiarum Polonorum Hortorum Cultus 22, no. 4 (2023): 67–78. http://dx.doi.org/10.24326/asphc.2023.4424.

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Pumpkin is usually cultivated in arid and semiarid regions, and the lack of water stress-tolerant cultivars is a major limiting factor. Therefore, this study was carried out to identify superior water stress-tolerant genotypes. For this purpose, 44 inbred lines with superior agronomic traits were selected from the gene pool. In addition, two hybrids (G1-Mert Bey F1 and G2-Sena Hanim F1) and two landraces (G3-Hatun Tırnağı and G4-Cercevelik) with high commercial value were used as commercial cultivars. The water stress indices were calculated from seed yields from the pumpkin genotypes grown in
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HASSAN, Safaa Ahmed, Mahdi SHAKAK, Abdalbasit MARIOD, and Salma Elghali MUSTAFA. "Zgradba semen, fizikalne lastnosti in vsebnost mineralov v sudanskih deželnih rasah buč." Acta agriculturae Slovenica 120, no. 1 (2024): 1–12. http://dx.doi.org/10.14720/aas.2024.120.1.16382.

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The study examined 23 landrace pumpkin seed samples from six Sudanese states (South Kordofan (SK), North Kordofan (NK), Gazira (GZ), Gadarif (GF), White Nile (WN), and Blue Nile (BN)), focusing on their composition and physical characteristics. The results showed significant differences in oil percentages, with SK having the highest percentage. Protein content varied between 16.91 % and 26.13 % in NK. The proximate composition of pumpkin seeds also varied significantly. The study found a significant difference in fatty acids, with polyunsaturated fatty acids having 37.02 % and monounsaturated
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Ramzija, Cvrk1 Halid Junuzović*2 Amela Kusur1 Tijana Brčina1 &. Amel Selimović1. "QUALITY CONTROL AND OXIDATIVE STABILITY OF SELECTED EDIBLE COLD PRESSED OILS." INTERNATIONAL JOURNAL OF ENGINEERING SCIENCES & RESEARCH TECHNOLOGY 11, no. 8 (2022): 1–11. https://doi.org/10.5281/zenodo.7079280.

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The results of quality control and oxidative stability of all edible cold pressed oils showed that pumpkin oil is the most stable, while linseed oil is the most susceptible to oxidative changes. From the parameters showing the quality of the oil, the saponification number, acid number, iodine number, peroxide number, unsaponifiable matter, density and Kreis reaction were determined, and as parameters of the oxidative stability of the oil samples, the following were determined: anisidine number, totox number and thiobarbiturate number and antioxidant capacity. The values of saponification, iodi
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Dissertations / Theses on the topic "Edible seed pumpkin"

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Macedo, Anabela Machado. "Utilização da irradiação em alimentos: avaliação das alterações químicas e seu potencial antioxidante." Master's thesis, 2017. http://hdl.handle.net/10284/6648.

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São inúmeras as técnicas de conservação de alimentos descritas atualmente na literatura, todas visando o aumento de tempo de vida útil dos alimentos, sem perdas nutricionais significativas dos mesmos. A utilização da energia ionizante para a preservação dos géneros alimentares tem vindo a ser muito estudada pela indústria alimentar. Nesse sentido, a tecnologia alimentar está a progredir de forma a aumentar a preservação alimentar e contribuir para a diminuição da incidência de doenças relacionadas com a ingestão de alimentos. A irradiação consiste na exposição do alimento a uma radiação ioniza
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Book chapters on the topic "Edible seed pumpkin"

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V., Karthickeyan, Thiyagarajan S., and Ashok B. "Investigation of Alternative Fuels as Low Reactivity Fuel in Port-Charged Compression Ignition (PCCI) Engine." In Recent Technologies for Enhancing Performance and Reducing Emissions in Diesel Engines. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-2539-5.ch011.

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In this chapter, four alternative fuels were obtained from non-edible oils, namely Moringa oleifera seed oil, pumpkin seed oil, waste cooking palm oil, and lemon oil. The existing diesel engine intake manifold was converted into port charged compression ignition engine by adopting necessary supporting components and control mechanics. In this study, two modes of injection were carried out, namely main injection with conventional fuel and pilot injection with the prepared alternative fuel samples. Due to characteristic fuel properties, lemon oil biofuel in pilot fuel injection experienced high
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