Nutritional, fatty acid, and oil characteristics of pumpkin and melon seeds

dc.contributor.author	Λάζος, Ευάγγελος Σ.	el
dc.date.accessioned	2015-05-27T20:17:46Z
dc.date.available	2015-05-27T20:17:46Z
dc.date.issued	2015-05-27
dc.identifier.uri	http://hdl.handle.net/11400/11288
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://onlinelibrary.wiley.com	en
dc.source	http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1986.tb13133.x/abstract	en
dc.subject	Λιπαρά οξέα
dc.subject	Σπόροι κολοκύθας
dc.subject	Σπόροι πεπονιού
dc.subject	Nutrients
dc.title	Nutritional, fatty acid, and oil characteristics of pumpkin and melon seeds	en
heal.type	journalArticle
heal.classification	Food
heal.classification	Food technology
heal.classification	Τροφή
heal.classification	Τεχνολογία τροφίμων
heal.classificationURI	http://id.loc.gov/authorities/names/n00009376
heal.classificationURI	http://skos.um.es/unescothes/C01577
heal.classificationURI	N/A-Τροφή
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.identifier.secondary	DOI: 10.1111/j.1365-2621.1986.tb13133.x
heal.language	en
heal.access	campus
heal.publicationDate	1986-09
heal.bibliographicCitation	Lazos, E. (1986) Nutritional, fatty acid, and oil characteristics of pumpkin and melon seeds. "Journal of Food Science", 51 (5), p.1382-1383	en
heal.abstract	Nutritional and oil characteristics of pumpkin and melon seeds were investigated. On a dry basis, the data obtained for the two seeds, respectively, were: crude oil 45.4 and 37.8%; crude protein, 32.3 and 25.2%; crude fiber, 12.1 and 15.4%; and ash, 4.65 and 3.85%. Food energy values were 2.83 and 2.59 MJ/100g, respectively. The seeds were found to have considerable amounts of essential minerals (K, Ca, Mg, Fe, Cu, Zn, and P). The defatted flour of the pumpkin and melon seeds contained, respectively: crude protein, 55.4 and 39.4%; crude fiber, 28.1 and 24.7%; and ash, 7.23 and 6.18%. The major fatty acid of the oils was linoleic (18:2) at concentrations of 43.1 and 64.6%, followed by oleic (18:1), 37.8 and 20.1%, respectively.	en
heal.publisher	Wiley	en
heal.journalName	Journal of Food Science	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	false