Rheological and Microstructural Properties of Acidified Milk Drink Stabilized with Butternut Squash Pulp Hydrocolloids (BSPHs)
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DOI: 10.1021/acsomega.2c00513
Abstract: In this study, hydrocolloids from butternut squash pulp (BSPH) have been employed as stabilizers for the development of acidified milk drinks to evaluate their physicochemical, rheological, and microstructural properties. BSPH was obtained in the alkaline… read more here.
Keywords: butternut squash; acidified milk; rheological microstructural; pulp ... See more keywords
Influence of Different Types of Drying Methods on Color Properties, Phenolic Metabolites and Bioactivities of Pumpkin Leaves of var. Butternut squash (Cucurbita moschata Duchesne ex Poir)
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DOI: 10.3389/fnut.2021.694649
Abstract: Leaves of pumpkin species var. Butternut squash (Cucurbita moschata Duchesne ex Poir) is a popularly consumed leafy vegetable in the Southern African region. Traditional vegetables are commonly sun-dried as a method of postharvest preservation during… read more here.
Keywords: color; phenolic metabolites; butternut squash; drying methods ... See more keywords