Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
Molecular pairings
Pairs well with — computed from shared flavor compounds
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Ingredient
60 compounds identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
“although total sterol content was high (265 mg/100 g)”
pumpkin seed kernel → has → high total sterol content
“Only 13 mg/100 g beta-sitosterol was found in pumpkin seed kernel”
pumpkin seed kernel → has → 13 mg/100 g beta-sitosterol
“The technological parameters for pumpkins drying in vacuum microwave drier were used: pressure (70–50 mmHg), speed of tumbler – 6 rpm, one working cycle and three stages.”
vacuum microwave drying → affects → pumpkin quality parameters
“Pumpkins are reach in vitamins C, B1, B6, K, and in mineral substances.”
pumpkin → contains → vitamins and minerals
“Drying of pumpkin (Cucurbita moschata) was investigated experimentally using a hot air convective dryer. 30 samples of pumpkin with thickness of 2 mm and 4 mm were subjected to 11 hours drying at temperatures 50 °C, 60 °C and 70 °C respectively”
drying process → investigated → pumpkin (Cucurbita moschata)