Effect of Germination and Fermentation on Carbohydrate Composition of Australian Sweet Lupin and Soybean Seeds and Flours-Reference-Cited by-同舟云学术

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Effect of Germination and Fermentation on Carbohydrate Composition of Australian Sweet Lupin and Soybean Seeds and Flours

Published:2017-11-07 Issue:46 Volume:65 Page:10064-10073
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kaczmarska Kornelia T.¹²,Chandra-Hioe Maria V.¹^ORCID,Zabaras Dimitrios²,Frank Damian²,Arcot Jayashree¹^ORCID

Affiliation:

1. ARC Training Centre for Advanced Technologies in Food Manufacture, School of Chemical Engineering, UNSW, Sydney, NSW 2052, Australia

2. Commonwealth Scientific and Industrial Research Organisation (CSIRO), 11 Julius Avenue, North Ryde, NSW 2113, Australia

Funder

Australian Research Council

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b02986

Reference47 articles.

1. The health benefits of sweet lupin seed flours and isolated proteins

2. Cholesterol-lowering effect of dietary Lupinus angustifolius proteins in adult rats through regulation of genes involved in cholesterol homeostasis

3. Aroma characteristics of lupin and soybean after germination and effect of fermentation on lupin aroma

4. Sensory Acceptability of Foods Containing Australian Sweet Lupin (Lupinus angustifolius) Flour

5. Lupin kernel fibre-enriched foods beneficially modify serum lipids in men

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