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International Journal of Food Science and Technology(1)
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Effect of debittering and solid-state fermentation processes on the nutritional content of lupine (Lupinus mutabilis Sweet)
ArticleAbstract: There is a growing interest in vegetable-based sources of proteins. Despite its high nutrient contenPalabras claves:Debittering process, leguminous, nutritional content, solid fermentationAutores:Cristina M. Rosell, Gabriela Cueva, Quelal M.B., Villacréz E., Xiomara JácomeFuentes:googlescopusEffects of two debittering processes on the alkaloid content and quality characteristics of lupin (Lupinus mutabilis Sweet)
ArticleAbstract: BACKGROUND: The presence of quinolizidine alkaloids (QAs) in the species Lupinus mutabilis Sweet limPalabras claves:chromaticity, fracturability, Lupin, Protein, quinolizidine alkaloidsAutores:Álvarez J., Cristina M. Rosell, Villacréz E.Fuentes:scopusImpact of debittering and fermentation processes on the antinutritional and antioxidant compounds in Lupinus mutabilis sweet
ArticleAbstract: Lupin is a nutritive grain, but its use is limited due to its high content of bitter alkaloids and oPalabras claves:Cooking, Debittering, Fermentation, Legume, LupinAutores:Cristina M. Rosell, Edgar Fernández, Gabriela Cueva, Grace Garcìa, Quelal M.B., Villacréz E.Fuentes:scopusReplacing Wheat Flour with Debittered and Fermented Lupin: Effects on Bread’s Physical and Nutritional Features
ArticleAbstract: In this study the breadmaking potential of lupin flour from L. mutabilis after being debittered (DLFPalabras claves:bread, Debittering, Fermentation, Lupin, nutrition, QualityAutores:Cristina M. Rosell, Milene F. Diaz-Basantes, Paúl Cueva, Villacréz E.Fuentes:scopus