Results 171 to 180 of about 18,170 (246)

Lupin protein: Isolation and techno-functional properties, a review

Food Hydrocolloids, 2021
Plant proteins are rapidly becoming more of a prime interest to food manufactures as consumers are shifting away from meat-based diets. Therefore, food manufactures need to incorporate functional plant proteins as ingredients into their products.
Stefan Kasapis, Asgar Farahnaky
exaly   +2 more sources

Lupin Seed Proteins: A Comprehensive Review of Composition, Extraction Technologies, Food Functionality, and Health Benefits

Food reviews international (Print), 2023
Incorporating plant proteins in various food formulations has now been proposed as an alternative to animal proteins because of its numerous benefits on human health, the environment, and sustainable agriculture.
Stanley Chukwuejim, Alphonsus C. Utioh, Tristan D. Choi, R. Aluko   +3 more
semanticscholar   +1 more source

Improving the enzymolysis efficiency of lupin protein by ultrasound pretreatment: Effect on antihypertensive, antidiabetic and antioxidant activities of the hydrolysates.

Food Chemistry, 2022
This study evaluated the impact of ultrasound pretreatment (UP) and enzyme type (flavourzyme, alcalase) on amino acid composition, antihypertensive, antidiabetic, and antioxidant activities of lupin protein hydrolysate (LPH).
G. Fadimu, Harsharn Gill, A. Farahnaky, Tuyen Truong   +3 more
semanticscholar   +1 more source

Techno-Functional, Nutritional and Environmental Performance of Protein Isolates from Blue Lupin and White Lupin

Foods, 2020
Similarly prepared protein isolates from blue lupin (Lupinus angustifolius) and white lupin (L. albus) were assessed in relation to their composition, functional properties, nutritional attributes and environmental impacts.
Iben Lykke Petersen, Marcel Skejovic Joehnke, Lilit Ispiryan   +2 more
exaly   +2 more sources

Effects of extrusion processing on the physiochemical and functional properties of lupin kernel fibre

, 2021
Lupin kernel fibre is an underutilised by-product of lupin protein isolation rich in insoluble dietary fibre. By means of extrusion technology, insoluble fibres can be converted in soluble fibres, which are considered the most effective dietary fibre ...
Susanne Naumann, U. Schweiggert-Weisz, Anna Martin, M. Schuster, P. Eisner   +4 more
semanticscholar   +1 more source

Technological strategies to improve gelation properties of legume proteins with the focus on lupin

, 2021
There is a growing demand for plant protein due to the increasing number of consumers looking for healthier food options. Protein from the legume seed lupin is a viable plant protein source due its high protein content and agricultural sustainability of ...
Hayder Al-Ali, U. Shah, M. Hackett, M. Gulzar, Emmanuel Karakyriakos, Stuart K Johnson   +5 more
semanticscholar   +1 more source

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

, 2021
In this study, lupin (Lupinus albus L.) flours (0, 10, 15 and 20%) debittered by ultrasound application and traditional method, and resistant starch type 4 (RS4) (0, 5 and 10%) were used in bread production to improve nutritional quality.
E. Yaver, N. Bilgiçli
semanticscholar   +1 more source

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

LWT - Food Science and Technology, 2018
Greater human consumption of Australian sweet lupin ( Lupinus angustifolius ) and other legume products such as soybean ( Glycine max ) is often limited due to undesirable beany flavor.
Damian Frank, Jayashree Arcot, Maria Veronica Chandra Hioe   +2 more
exaly   +2 more sources

Technofunctional and Sensory Properties of Fermented Lupin Protein Isolates

Foods, 2019
Lupin protein isolate was fermented with eight different microorganisms to evaluate the influence on sensory profile, techno-functional properties and protein integrity. All investigated microorganisms were able to grow in lupin protein isolate.
Katharina Schlegel, Ute Schweiggert-Weisz   +1 more
exaly   +2 more sources

Lupin

Food and Chemical Toxicology, 1995
sempre pronto all'avventura lui è Un tesoro al sicuro non è Se c’è lì attorno Lupin... o Lupin. Con il rischio gioca sempre perché Per lui nulla d'impossibile c’è Sempre molto audace questo è Lupin. Lupin Lupin l'incorreggibile!
A. del Pozo, M. Mera
openaire   +2 more sources