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The Health Benefits of Foods - Current Knowledge and Further Development [Working Title]
Having high nutritional value and low cultivation costs, pumpkin fruit makes a great candidate to be used by the food industry as a functional ingredient. To prolong its shelf life and widen the array of its potential uses in food products, drying and powdering have been applied, producing pumpkin flour. Several studies have been done to optimize the drying method of pumpkin in order to preserve or reduce the loss of its nutritional constituents and color changes during drying and storage. Asdoi:10.5772/intechopen.89274 fatcat:mdpgopzx2rdj5bn2keklrlqluu