Andean lupin ( Lupinus mutabilis Sweet): Processing effects on chemical composition, heat damage, and in vitro protein digestibility-Reference-Cited by-同舟云学术

Andean lupin ( Lupinus mutabilis Sweet): Processing effects on chemical composition, heat damage, and in vitro protein digestibility

Published:2020-06-17 Issue:4 Volume:97 Page:827-835
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Córdova‐Ramos Javier S.¹^ORCID,Glorio‐Paulet Patricia²^ORCID,Camarena Felix³^ORCID,Brandolini Andrea⁴^ORCID,Hidalgo Alyssa⁵^ORCID

Affiliation:

1. Department of Pharmacy and Pharmaceutical Administration Faculty of Pharmacy and Biochemistry School of Food Science Universidad Nacional Mayor de San Marcos (UNMSM) Lima Peru

2. Food Engineering and Agricultural Products Department Faculty of Food Industry Universidad Nacional Agraria La Molina (UNALM) Lima Peru

3. Programa de Leguminosas. Faculty of Agronomy Universidad Nacional Agraria La Molina (UNALN) Lima Peru

4. Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria – Unità di Ricerca per la Zootecnia e l’Acquacoltura (CREA‐ZA) S. Angelo Lodigiano (LO) Italy

5. Department of Food, Environmental and Nutritional Sciences (DeFENS) Università degli Studi di Milano Milano Italy

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10303

Reference34 articles.

1. In vitro digestibility of commercial whey protein supplements

2. Parameters for the evaluation of the thermal damage and nutraceutical potential of lupin-based ingredients and food products

3. Chemical composition of dehulled seeds of selected lupin cultivars in comparison to pea and soya bean

4. The Potential of Lupinus mutabilis as a crop

Cited by 25 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of Andean Lupin (Lupinus mutabilis) genotype and harvest altitude on the chemical composition and nutritional quality of flours;Food Bioscience;2024-10

2. Functional extruded snacks from amaranth, soycake and shallot flours: Nutritional composition, physicochemical and antioxidant properties;Measurement: Food;2024-08

3. Flavonoid diversity in bitter and debittered seeds of Andean lupin (Lupinus mutabilis Sweet);Food Chemistry;2024-06

4. Impact of drying on techno-functional and nutritional properties of food proteins and carbohydrates - A comprehensive review;Drying Technology;2024-02-07

5. Changes in colour, tocopherols and carotenoids during the germination of lupin seeds;Journal of Food Composition and Analysis;2023-12