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Home > Science, Technology & Agriculture > Industrial chemistry and manufacturing technologies > Industrial chemistry and chemical engineering > Food and beverage technology > Pumpkin Seed: Newer Perspectives
Pumpkin Seed: Newer Perspectives

Pumpkin Seed: Newer Perspectives


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About the Book

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.



Table of 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.

About the Author :

Dr Khalid Bashir is an Assistant Professor in the Department of Food Technology at Jamia Hamdard, New Delhi, India


Dr Kulsum Jan is an Assistant Professor in the Department of Food Technology at Jamia Hamdard in New Delhi, India


Er Mehvish Habib is a PhD Research Scholar in the Department of Food Technology at Jamia Hamdard in New Delhi, India


Dr Shumaila Jan is an Assistant Professor in the Department of Food Science and Technology at the National Institute of Food Technology Entrepreneurship and Management, India


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Product Details
  • ISBN-13: 9783031838026
  • Publisher: Springer International Publishing AG
  • Publisher Imprint: Springer International Publishing AG
  • Edition: Unabridged edition
  • Language: English
  • Returnable: N
  • ISBN-10: 3031838025
  • Publisher Date: 25 Feb 2025
  • Binding: Hardback
  • Height: 235 mm
  • No of Pages: 170
  • Width: 155 mm


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