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| Title: | Pumpkin Seed: Newer Perspectives |
|---|---|
| From: |
by Khalid Bashir, Kulsum Jan, Mehvish Habib, Shumaila Jan.
|
| Person: |
Bashir, Khalid.
author. aut http://id.loc.gov/vocabulary/relators/aut Jan, Kulsum. Habib, Mehvish. Jan, Shumaila. |
| Main Authors: | , , , |
| Corporate Author: | |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Cham :
Springer Nature Switzerland : Imprint: Springer,
2025.
|
| Edition: | 1st ed. 2025. |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/978-3-031-83803-3 |
| Summary: | Increased consumer awareness of the health benefits of foods has led food manufacturers to increasingly focus on the functional ingredients. The functional components found in pumpkin enhance immunity and provide a litany of health benefits for the consumer. Pumpkin is high in proteins, beneficial seed oils and antioxidant properties. Many different types of foods can be developed from pumpkin seed as well. To date there has been no reference work that documents the up-to-date knowledge regarding pumpkin seed its production, structure, health benefits and utilization to develop food products, plus the health benefits, bioavailability and accessibility. Pumpkin Seed: Newer Perspectives addresses the most recent advances and future prospects in pumpkin seed chemistry and valorization of pumpkin byproducts. The text provides researchers with a thorough understanding of new product development, use of protein in food supplementation, packaging films and many other uses. Different extraction techniques, phytochemical composition and applications in food and nutraceuticals are studied in full. Chapters deliver up-to-date information regarding the trends for the development of functional foods through pumpkin byproducts utilizing novel methods and updated technology, serving as a multidisciplinary source for researchers in food science and technology and biotechnology. |
| Physical Description: | 1 Online-Ressource (XII, 170 p. 16 illus., 14 illus. in color.) |
| ISBN: | 9783031838033 |
Staff View
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| 505 | 0 | |a Introduction to Pumpkin Seed -- Health Benefits of Pumpkin Seeds -- Pumpkin Seed Protein -- Pumpkin Seed Oil -- Pumpkin Seed Fibre -- Antioxidant Properties of Pumpkin Seeds -- Food Product Development from Pumpkin Seed. | |
| 520 | |a Increased consumer awareness of the health benefits of foods has led food manufacturers to increasingly focus on the functional ingredients. The functional components found in pumpkin enhance immunity and provide a litany of health benefits for the consumer. Pumpkin is high in proteins, beneficial seed oils and antioxidant properties. Many different types of foods can be developed from pumpkin seed as well. To date there has been no reference work that documents the up-to-date knowledge regarding pumpkin seed its production, structure, health benefits and utilization to develop food products, plus the health benefits, bioavailability and accessibility. Pumpkin Seed: Newer Perspectives addresses the most recent advances and future prospects in pumpkin seed chemistry and valorization of pumpkin byproducts. The text provides researchers with a thorough understanding of new product development, use of protein in food supplementation, packaging films and many other uses. Different extraction techniques, phytochemical composition and applications in food and nutraceuticals are studied in full. Chapters deliver up-to-date information regarding the trends for the development of functional foods through pumpkin byproducts utilizing novel methods and updated technology, serving as a multidisciplinary source for researchers in food science and technology and biotechnology. | ||
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Record in the Search Index
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| author | Bashir, Khalid Jan, Kulsum Habib, Mehvish Jan, Shumaila |
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| contents | Introduction to Pumpkin Seed -- Health Benefits of Pumpkin Seeds -- Pumpkin Seed Protein -- Pumpkin Seed Oil -- Pumpkin Seed Fibre -- Antioxidant Properties of Pumpkin Seeds -- Food Product Development from Pumpkin Seed. |
| dewey-full | 641.3 664 |
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| discipline | Chemie / Pharmazie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| edition | 1st ed. 2025. |
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| spelling | Bashir, Khalid. author. aut http://id.loc.gov/vocabulary/relators/aut Pumpkin Seed: Newer Perspectives [electronic resource] / by Khalid Bashir, Kulsum Jan, Mehvish Habib, Shumaila Jan. 1st ed. 2025. Cham : Springer Nature Switzerland : Imprint: Springer, 2025. 1 Online-Ressource (XII, 170 p. 16 illus., 14 illus. in color.) text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda Introduction to Pumpkin Seed -- Health Benefits of Pumpkin Seeds -- Pumpkin Seed Protein -- Pumpkin Seed Oil -- Pumpkin Seed Fibre -- Antioxidant Properties of Pumpkin Seeds -- Food Product Development from Pumpkin Seed. Increased consumer awareness of the health benefits of foods has led food manufacturers to increasingly focus on the functional ingredients. The functional components found in pumpkin enhance immunity and provide a litany of health benefits for the consumer. Pumpkin is high in proteins, beneficial seed oils and antioxidant properties. Many different types of foods can be developed from pumpkin seed as well. To date there has been no reference work that documents the up-to-date knowledge regarding pumpkin seed its production, structure, health benefits and utilization to develop food products, plus the health benefits, bioavailability and accessibility. Pumpkin Seed: Newer Perspectives addresses the most recent advances and future prospects in pumpkin seed chemistry and valorization of pumpkin byproducts. The text provides researchers with a thorough understanding of new product development, use of protein in food supplementation, packaging films and many other uses. Different extraction techniques, phytochemical composition and applications in food and nutraceuticals are studied in full. Chapters deliver up-to-date information regarding the trends for the development of functional foods through pumpkin byproducts utilizing novel methods and updated technology, serving as a multidisciplinary source for researchers in food science and technology and biotechnology. Food science. Food Analysis. Chemistry. Food Science. Food Engineering. Food Chemistry. Jan, Kulsum. author. aut http://id.loc.gov/vocabulary/relators/aut Habib, Mehvish. author. aut http://id.loc.gov/vocabulary/relators/aut Jan, Shumaila. author. aut http://id.loc.gov/vocabulary/relators/aut SpringerLink (Online service) Springer Nature eBook Printed edition: 9783031838026 Printed edition: 9783031838040 Printed edition: 9783031838057 |
| spellingShingle | Bashir, Khalid Jan, Kulsum Habib, Mehvish Jan, Shumaila Pumpkin Seed: Newer Perspectives Introduction to Pumpkin Seed -- Health Benefits of Pumpkin Seeds -- Pumpkin Seed Protein -- Pumpkin Seed Oil -- Pumpkin Seed Fibre -- Antioxidant Properties of Pumpkin Seeds -- Food Product Development from Pumpkin Seed. Food science. Food Analysis. Chemistry. Food Science. Food Engineering. Food Chemistry. |
| title | Pumpkin Seed: Newer Perspectives |
| title_auth | Pumpkin Seed: Newer Perspectives |
| title_exact_search | Pumpkin Seed: Newer Perspectives |
| title_full | Pumpkin Seed: Newer Perspectives [electronic resource] / by Khalid Bashir, Kulsum Jan, Mehvish Habib, Shumaila Jan. |
| title_fullStr | Pumpkin Seed: Newer Perspectives [electronic resource] / by Khalid Bashir, Kulsum Jan, Mehvish Habib, Shumaila Jan. |
| title_full_unstemmed | Pumpkin Seed: Newer Perspectives [electronic resource] / by Khalid Bashir, Kulsum Jan, Mehvish Habib, Shumaila Jan. |
| title_short | Pumpkin Seed: Newer Perspectives |
| title_sort | pumpkin seed newer perspectives |
| topic | Food science. Food Analysis. Chemistry. Food Science. Food Engineering. Food Chemistry. |
| topic_facet | Food science. Food Analysis. Chemistry. Food Science. Food Engineering. Food Chemistry. |
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