Lupin
Author:
Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-030-41376-7_10
Reference152 articles.
1. Ahmed, A. R. (2014). Influence of chemical properties of wheat-lupine flour blends on cake quality. American Journal of Food Science and Technology, 2(2), 67–75. https://doi.org/10.12691/ajfst-2-2-4 .
2. Alamanou, S., et al. (1996). Influence of protein isolate from lupin seeds (Lupinus albus ssp. Graecus) on processing and quality characteristics of frankfurters. Meat Science, 42(1), 79–93. https://doi.org/10.1016/0309-1740(95)00013-5 .
3. Archer, B. J., et al. (2004). Effect of fat replacement by inulin or lupin-kernel fibre on sausage patty acceptability, post-meal perceptions of satiety and food intake in men. British Journal of Nutrition, 91(4), 591–599. https://doi.org/10.1079/BJN20031088 .
4. Arnoldi, A., et al. (2007). Parameters for the evaluation of the thermal damage and nutraceutical potential of lupin-based ingredients and food products. Molecular Nutrition & Food Research, 51(4), 431–436. https://doi.org/10.1002/mnfr.200600246 .
5. Arnoldi, A., et al. (2015). The health benefits of sweet lupin seed flours and isolated proteins. Journal of Functional Foods, 18, 550–563. https://doi.org/10.1016/j.jff.2015.08.012 .
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1. Papain Hydrolysates of Lupin Proteins with Antioxidant, Antimicrobial, and Acetylcholinesterase Inhibitory Activities;Applied Sciences;2022-12-02
2. Lupin Kernel Fibre: Nutritional Composition, Processing Methods, Physicochemical Properties, Consumer Acceptability and Health Effects of Its Enriched Products;Nutrients;2022-07-11
3. Bioactive Peptides from Lupinus spp. Seed Proteins-State-of-the-Art and Perspectives;Applied Sciences;2022-04-08
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