Open Access
| Issue |
BIO Web Conf.
Volume 243, 2026
The 4th IPB International Conference on Nutrition and Food (ICNF 2026)
|
|
|---|---|---|
| Article Number | 03007 | |
| Number of page(s) | 6 | |
| Section | Food Innovation | |
| DOI | https://doi.org/10.1051/bioconf/202624303007 | |
| Published online | 09 July 2026 | |
- G.A. Tang’nga, Antioxidant. J. Food Life Sci. 3, 65–73 (2019) [Google Scholar]
- A.M.B. Priyadarshani, U.G. Chandrika, The carotenoids of some selected Sri Lankan non-leafy vegetables. J. Natl. Sci. Found. Sri Lanka. 35, 251–253 (2007). https://doi.org/10.4038/jnsfsr.v35i4.1314 [Google Scholar]
- H.-Y. Kim, S.-Y. Nam, S.-Y. Yang, H.M. Kim, H.-J. Jeong, Cucurbita moschata Duch. and its active component, β-carotene effectively promote the immune responses through the activation of splenocytes and macrophages. Immunopharmacol. Immunotoxicol. 38, 319–326 (2016). https://doi.org/10.1080/08923973.2016.1202960 [Google Scholar]
- Y. Xie, Y. Wang, X. Jin, X. Zhang, R. Yang, Pumpkin seed proteins: The potentially alternative protein supplements for food applications. Foods. 14, 3969 (2025). https://doi.org/10.3390/foods14223969 [Google Scholar]
- N.M. Labiba, A.Q. Marjan, N. Nasrullah, Pengembangan soyghurt (yoghurt susu kacang kedelai) sebagai minuman probiotik tinggi isoflavon. Amerta Nutr. 4, 244–250 (2020). https://doi.org/10.20473/amnt.v4i3.2020.244-249 [Google Scholar]
- H. Barakat, M.F.Y. Hassan, Chemical, nutritional, rheological, and organoleptical characterizations of stirred pumpkin-yoghurt. Food Nutr. Sci. 8, 746–759 (2017). https://doi.org/10.4236/fns.2017.87053 [Google Scholar]
- A. Nawirska-Olszańska, A. Kita, A. Biesiada, A. Sokół-Łętowska, A.Z. Kucharska, Characteristics of antioxidant activity and composition of pumpkin seed oils in 12 cultivars. Food Chem. 139, 155–161 (2013). https://doi.org/10.1016/j.foodchem.2013.02.009 [Google Scholar]
- M.J. Haskell, The challenge to reach nutritional adequacy for vitamin A: β-carotene bioavailability and conversion—evidence in humans. Am. J. Clin. Nutr. 96, 1193S– 1203S (2012). https://doi.org/10.3945/ajcn.112.034850 [Google Scholar]
- S. Atencio, S.H.E. Verkempinck, K. Reineke, M. Hendrickx, A.V. Loey, Heat and light stability of pumpkin-based carotenoids in photosensitive food: A carotenoid-coloured beverage. Foods 11, 485 (2022). https://doi.org/10.3390/foods11030485 [Google Scholar]
- A. Singh, A. Kumar, Pumpkin seeds as nutraceutical and functional food ingredient for future: A review. Grain Oil Sci. Technol. 7, 12–29 (2024). https://doi.org/10.1016/j.gaost.2023.12.002 [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.