Catalogue Search | MBRL
Are you sure you want to remove the book from the shelf?
{{itemTitle}}
43,636
result(s) for
"pumpkin"
Sort by:
The pumpkin book
Describes how pumpkins come in different shapes and sizes, how they grow, and their traditional uses and cultural significance. Includes instructions for carving a pumpkin and drying the seeds.
Book
Origin and domestication of Cucurbitaceae crops
Some of the World’s most valuable crops, including watermelon, honey melon, cucumber, squash, zucchini and pumpkin, belong to the family Cucurbitaceae. We review insights on their domestication from new phylogenies, archaeology and genomic studies. Ancestral state estimation on the most complete Cucurbitaceae phylogeny to date suggests that an annual life cycle may have contributed to domestication. Domestication started c. 11 000 years ago in the New World and Asia, and apparently more recently in Africa. Some cucurbit crops were domesticated only once, others multiple times (e.g. melon from different Asian and African populations). Most wild cucurbit fruits are bitter and nonpalatable to humans, and nonbitterness of the pulp apparently was a trait favoured early during domestication, with genomic data showing how bitterness loss was achieved convergently. The genetic pathways underlying lycopene accumulation, red or orange pulp colour, and fruit size and shape are only just beginning to be understood. The study of cucurbit domestication in recent years has benefitted from the increasing integration of archaeological and genomic data with insights from herbarium collections, the most efficient way to understand species’ natural geographic ranges and climate adaptations.
Journal Article
From seed to pumpkin
\"Discover how a tiny seed grows to become a pumpkin with the help of water, sunlight, air, and soil\"-- Provided by publisher.
Book
Three Thanksgiving songs I didn’t just make up | Opinion
For Christmas, Alexandra Petri ranked 100 songs. For Halloween, 50.It seemed only right and natural that she should provide the same service at Thanksgiving. So that is exactly what she did!
Streaming Video
Chemical Compositions and Mineral Contents of Some Hull-Less Pumpkin Seed and Oils
The main objective of this study was to determine total oil, total phenol, antioxidant activity and mineral contents of hull-less pumpkin seeds and also fatty acid composition of seed oils. The results indicated that total oil, total phenol content and antioxidant activity values were found between 33.04 and 46.97 %, 56.94 and 87.15 mg GAE/100 g and 0.19 and 11.75 %, respectively (
p
< 0.05). Linoleic, oleic, palmitic and stearic acids were the most prominent fatty acids in all genotypes. The most abundant mineral in the studied seeds, which belong to different genotypes, was potassium (2704.75–1033.63 ppm) followed by phosphorus (3569.690–9108.835 ppm) and magnesium (1275.15–3938.16 ppm) (
p
< 0.05). Particularly genotype-1 was the richest seed in essential fatty acids and minerals.
Journal Article
Watch a pumpkin grow
In Watch a Pumpkin Grow, early fluent readers learn how pumpkins grow. Vibrant, full-color photos and carefully leveled text will engage young readers as they learn about how this plant is grown and harvested.
Book
Quality indicators and characterization of pumpkin seed oil variety Macre (Cucurbita maxima Duchesne) extracted by the expeller method
Background: Cucurbit seeds, present in pumpkins and squashes, are part of the discarded material and contribute to the increase of solid waste in the industry, homes and points of sale, when they are separated from the edible part of the fresh fruit during its processing for consumption and marketing. However, these seeds have nutritional properties that can be used for the benefit of the population. Objectives: The objective of this research was to characterize the pumpkin seeds of the macre variety, Cucurbita maxima Duchesne species, extract their oil using the expeller method and determine the quality indicators for human consumption. Methods: The pumpkin seeds were selected, discarding the unusable material. They were then dried until reaching an approximate humidity of 13.25% and peeled, to then characterize them. The oil was extracted using the continuous flow expeller method, evaluating the influence of humidity and granulometry on the yield. The oil obtained was subjected to a quality analysis, determining the iodine, saponification, refraction and acidity indices, in order to evaluate its quality and compare it with other commercially available edible oils. Results: Pumpkin seeds had a fat content of 48.88% and a protein content of 41.94%. Regarding oil extraction, the best yield of 41.50% was obtained at a humidity of 5.0%. Likewise, an optimal yield of 41.88% was achieved using whole seeds with the same humidity, indicating that reducing humidity positively influenced yield, but granulometry had no significant effect, since it was not necessary to reduce the size of the seeds. The quality attributes of the oil yielded the following indices: iodine 116.02 g/100 g, saponification 184.45 mg KOH/g, refraction 1.471 and acidity 0.912 mg KOH/g. Conclusions: It is concluded that pumpkin seeds of the macre variety contain a high fat content, obtaining an optimal oil yield with low humidity and whole seeds. In addition, the quality indicators obtained accredit the oil as an ideal ingredient for human consumption.
Journal Article
The garden that we grew
Children plant pumpkin seeds, water and weed the garden patch, watch the pumpkins grow, pick them, and enjoy them in various ways.
Book
Extraction of protein and pectin from pumpkin industry by-products and their utilization for developing edible film
The study was planned to optimise the extraction process of protein and pectin from pumpkin seeds and peels respectively. The extraction of protein and pectin was performed with three independent variables such as extraction temperature, extraction time and pH. The optimized process variables for protein extraction were 32.7 °C, 16.06 min, pH of 9.51 and yield at these optimized conditions was 70.31 ± 2.32%. However, for pectin extraction optimized conditions were 89.98 °C, 13 min, pH of 2.85 and yield was reported as 69.89 ± 2.90%. Further, protein and pectin were isolated at optimized condition. Isolated protein and pectin were utilized for developing the edible film. The protein and pectin were mixed in varying proportions i.e. 1:0, 1:1, 0:1 and film were casted by standard methods. Further, films mechanical and barrier properties were assessed and it was found in acceptable range (Tensile strength: 2.04–5.28 MPa; elongation: 13.13–14.37%; water vapour permeability: 3.24 × 10−6–6.24 × 10−6 g/Pa m h).
Journal Article