The effect of sprouting and roasting on bioactive compounds, phenolic and fatty acid profiles and some element contents of pumpkin seeds
Isam A. Mohamed Ahmed, Mehmet Musa Özcan, Nurhan Uslu, Belal M. Mohammed, Zainab Albakry
Topics & Concepts
RoastingPumpkin seedGerminationGallic acidOleic acidLinoleic acidChemistryFood scienceDPPHPolyphenolRutinABTSCatechinSproutingFlavonoidHorticultureAntioxidantFatty acidBiologyBiochemistryPhysical chemistryAdvances in Cucurbitaceae ResearchCoconut Research and ApplicationsPhytochemicals and Antioxidant Activities