Examination of the Storage Properties of Pumpkin Seeds and Pumpkin Seed Products
Project management Berghofer Emmerich
organizational unit Institute of Food Technology (LMT)
duration 01.02.2001 to-
31.10.2001
Research project (§ 26 & § 27)
Program none
Funder none
Competencies
Abstract
Due to their fat composition pumpkin seeds and pumpkin seed products can be stored for a short period of time only. A minimisation of the negative effects of oxidation and thus an improved storability can be obtained if measures suitable for this special food system are applied. The optimisation of such treatments and their use with pumpkin seed products was the aim of this research project.
keywords pumpkin seed storability oxidative spoilage
Publikationen
Project staff
Emmerich Berghofer
Ao.Univ.Prof.i.R. Dipl.-Ing. Dr.techn. Emmerich Berghofer
emmerich.berghofer@boku.ac.at
Project Leader
01.02.2001 - 31.10.2001