Development of a fermented product with higher phenolic compounds and lower anti‐nutritional factors from germinated lupin ( Lupinus angustifolius L.)-Reference-Cited by-同舟云学术

Development of a fermented product with higher phenolic compounds and lower anti‐nutritional factors from germinated lupin ( Lupinus angustifolius L.)

Published:2018-11-25 Issue:12 Volume:42 Page:e13843
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Khan Muhammad Kamran¹²^ORCID,Karnpanit Weeraya³,Nasar‐Abbas Syed M.²,Huma Zill‐E.⁴,Jayasena Vijay⁵^ORCID

Affiliation:

1. Institute of Home and Food Sciences Faculty of Life Sciences Government College University Faisalabad Pakistan

2. Faculty of Health Sciences, School of Public Health Curtin University Perth WA Australia

3. Institute of Nutrition Mahidol University Phutthamonthon Thailand

4. National Institute of Food Science & Technology University of Agriculture Faisalabad Faisalabad Pakistan

5. School of Science and Health Western Sydney University Penrith NSW Australia

Funder

Endeavour Research Fellowship

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13843

Reference53 articles.

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4. A study on the total phenols content and antioxidant activity of essential oil and different solvent extracts of endemic plant Merremia borneensis

5. Tempeh flour from chickpea (Cicer arietinum L.) nutritional and physicochemical properties

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