Tocopherol content in pumpkin seed oil
Edible seed oils from cucurbits have a large range of uses, from being consumed directly to being added to foods as a condiment or filler in soups. Recent interest has focused with what types and amounts of nutritionally beneficial compounds can be found in oils, such as phytosterols and antioxidants. Levels and types of these compounds are dependent on the cultivars, environment grown in and the postharvest processing of the seed.
Fields of Research090801 Food Chemistry and Molecular Gastronomy (excl. Wine)
TypeConference Contribution - Unpublished (Conference Poster)
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