Chemical Characterization of White Lupin (Lupinus albus) Flour Treated by Extrusion Cooking and Aqueous Debittering Processes-Reference-Cited by-同舟云学术

Chemical Characterization of White Lupin (Lupinus albus) Flour Treated by Extrusion Cooking and Aqueous Debittering Processes

Published:2023-02-24 Issue:2 Volume:78 Page:292-298
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Chamone Meiry Ellen Ramos^ORCID,Ascheri José Luis Ramírez^ORCID,Vargas-Solórzano Jhony Willian^ORCID,Stephan Marília Penteado^ORCID,Carvalho Carlos Wanderlei Piler^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11130-023-01050-0.pdf

Reference35 articles.

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2. Wilczura P, Święcicki W, Kamel K, Wasiak W (2018) Colorimetric vs. chromatographic analyses of alkaloids in lupin seeds. Plant Breed Seed Sci 78(0):63–67. https://doi.org/10.37317/pbss-2018-0014

3. Prusinski J (2017) White lupin (Lupinus albus L.) – nutritional and health values in human nutrition – a review. Czech J Food Sci 35(2):95–105. https://doi.org/10.17221/114/2016-CJFS

4. Vogelsang-O'Dwyer M, Sahin AW, Zannini E, Arendt EK (2022) Physicochemical and nutritional properties of high protein emulsion-type lupin-based model milk alternatives: effect of protein source and homogenization pressure. J Sci Food Agric 102(12):5086–5097. https://doi.org/10.1002/jsfa.11230

5. Yaver E, Bilgiçli N (2021) Ultrasound-treated lupin (Lupinus albus L.) flour: protein- and fiber-rich ingredient to improve physical and textural quality of bread with a reduced glycemic index. LWT - Food Sci Technol 148:111767. https://doi.org/10.1016/j.lwt.2021.111767

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