Search results for "Pumpkin seed"

showing 3 items of 3 documents

Evaluation of the original dose in irradiated dried fruit by EPR spectroscopy

2011

Abstract The electron paramagnetic resonance spectroscopy (EPR) is one of the physical methods, recommended by the European Committee for Standardization, for the identification of irradiated food containing cellulose, such as dried fruit. In this work the applicability of EPR as identification method of irradiated pistachios, hazelnuts, peanuts, chestnuts, pumpkin seeds is evaluated; the time stability of the radiation induced signal is studied and the single aliquot additive dose method is used to evaluate the dose in the product.

Electron paramagnetic resonance spectroscopyRadiationPumpkin seedDried fruitRadiochemistryAnalytical chemistryfood and beveragesRadiation inducedcelluloseSettore FIS/07 - Fisica Applicata(Beni Culturali Ambientali Biol.e Medicin)food.foodlaw.inventionchemistry.chemical_compoundfoodchemistrylawEPR irradiated food; celluloseEPR irradiated foodFood irradiationIrradiationCelluloseElectron paramagnetic resonanceInstrumentationRadiation Measurements
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Proximate and Sensory Evaluation of Fermented Seasonings from Soybean and Fluted Pumpkin Seeds

2020

Specialty condiment (ogiri) was produced from seeds of soybean (Glycine max) and fluted pumpkin (Telfairia occidentalis) by spontaneous moist solid substrate fermentation of their pre-processed mash. The two samples coded FSBM and FFPM respectively were evaluated for nutritional quality. Effects of fermentation on proximate values of the seeds were also analyzed. The two samples were further subjected to sensory analysis using commercial brand made  from castor bean (Ricinus communis) seeds coded FCBM as a control. Results show that FFPM was significantly (p < 0.05) higher in ash, crude fiber and protein, but significantly lower in moisture and fat than the FSBM. There was no significant…

Environmental EngineeringSeasoningPumpkin seedfoodfood and beveragesFermentationFood scienceBiologyProximatefood.foodAsian Food Science Journal
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Classification of pumpkin seed oils according to their species and genetic variety by attenuated total reflection Fourier-transform infrared spectros…

2011

Attenuated total reflection Fourier-transform infrared spectroscopy (ATR-FTIR), followed by multivariate treatment of the spectral data, was used to classify seed oils of the genus Cucurbita (pumpkins) according to their species as C. maxima, C. pepo, and C. moschata. Also, C. moschata seed oils were classified according to their genetic variety as RG, Inivit C-88, and Inivit C-2000. Up to 23 wavelength regions were selected on the spectra, each region corresponding to a peak or shoulder. The normalized absorbance peak areas within these regions were used as predictors. Using linear discriminant analysis (LDA), an excellent resolution among all categories concerning both Cucurbita species a…

Pumpkin seedbiologyInfrared spectroscopyDiscriminant AnalysisGeneral Chemistrybiology.organism_classificationfood.foodAbsorbanceHorticultureVegetable oilfoodCucurbitaAttenuated total reflectionBotanySeedsSpectroscopy Fourier Transform InfraredPlant OilsCucurbitaFourier transform infrared spectroscopyGeneral Agricultural and Biological SciencesPumpkin Seed OilMathematicsJournal of agricultural and food chemistry
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