Results 11 to 20 of about 18,170 (246)
Chemical Composition of Lupin (Lupinus spp.) as Influenced by Variety and Tillage System
Agriculture, 2022 Lupins are an important source of domestic protein in many countries, and are often considered as an alternative to soybeans, given their elevated and high-quality protein content, suitability for sustainable production and consumer acceptability.
Katarzyna Panasiewicz
doaj +2 more sources
FoodsThe popularity of adding pulse flours to baked goods is growing rapidly due to their recognised health benefits. In this study, increasing amounts (3, 7, 10, and 15%) of white lupin flour (Lupinus albus L.) and of protein concentrate from narrow-leaved ...
Alfio Spina +9 more
doaj +2 more sources
Adaptive Mechanisms Make Lupin a Choice Crop for Acidic Soils Affected by Aluminum Toxicity
Frontiers in Plant Science, 2022 Almost half of the world’s agricultural soils are acidic, and most of them present significant levels of aluminum (Al) contamination, with Al3+ as the prevailing phytotoxic species.
Miguel A. Quiñones +2 more
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Intercropping Winter Lupin and Triticale Increases Weed Suppression and Total Yield
Agriculture, 2020 Lupin (Lupinus sp.) produces protein-rich grains, but its adoption in cropping systems suffers from both its low competitive ability against weeds and its high yield variability.
Nicolas Carton +3 more
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Foods, 2020 Legume proteins can be successfully used in bakery foods, like cookies, to obtain a protein-enriched product. A lupin extract (10 g/100 g) was added to gluten and gluten-free flours from different sources: rice, buckwheat, oat, kamut and spelt.
Joana Mota +3 more
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The causal mutation leading to sweetness in modern white lupin cultivars
Science Advances, 2023 Lupins are high-protein crops that are rapidly gaining interest as hardy alternatives to soybean; however, they accumulate antinutritional alkaloids of the quinolizidine type (QAs).
D. Mancinotti +16 more
semanticscholar +1 more source
Consumer Perception and Acceptability of Lupin-Derived Products: A Systematic Review
Foods, 2023 The addition of lupin into other foods can enhance their nutritional value and may be an acceptable approach to introducing lupin into the food supply, particularly as an ingredient.
Bruno Abreu, J. Lima, A. Rocha
semanticscholar +1 more source
Food Chemistry, 2023 The demand for high-quality and sustainable protein sources is on the rise. Lupin is an emerging plant-based source of protein with health-enhancing properties; however, the allergenic potential of lupins limits their widespread adoption in food products.
Arineh Tahmasian +5 more
semanticscholar +1 more source
Foods, 2022 The purpose of this paper is to evaluate the nutritional, phytochemical, rheological, technological, and sensory properties of wheat flour dough and bread under a replacement of lupin flour at level 10, 20, and 30%.
Loredana Plustea +11 more
semanticscholar +1 more source
Nanomaterials, 2022 The predominant aim of the current study was to synthesize the nanofertilizer nanoparticles ZnO_MnO-NPs and FeO_ZnO-NPs using Andean blueberry extract and determine the effect of NPs in the growth promotion of cabbage (Brassica oleracea var.
Erika Murgueitio-Herrera +8 more
semanticscholar +1 more source