Pumpkin fruit and its residues

This book displays a vital and importance topic that is features more benefit related with producing new and functional products and solving environmental problems. Pumpkin one of the most important fruits that are characterized as rich in nutritional value and high health benefits. From the remnants of food processing produced in the world, high quantities of residues are presented and causes different environmental problems. This article will focus on the main medicinal properties and technologies of pumpkin and their residues. Also, deals with ways to utilize of pumpkin and their residues as antioxidants, antibacterial, antifungal, anticancer and antimutagenic as well as shows how to extract the phytochemical components such as phenolic, flavonoid and dietary fiber from pumpkin and their residues. Moreover, shows the medical uses for the extracted oil from pumpkin seeds. However, different applications of plant extracts from pumpkin fruits and their residues in food processing and human nutrition were presented.

Autorentext

Ibrahim Khalifa is a researcher in food science department, faculty of agriculture, Benha university. He was obtained his bachelor at 2010. He working as researcher of food technology and has very good computer skills. He participated in many conferences and workshops and working now as a co-worker in agriculture residues project BU-FAGR1.2013.