Results 11 to 20 of about 5,830 (209)
Foods, 2023 Protein-based foods based on sweet lupine are gaining the attention of industry and consumers on account of their being one of the legumes with the highest content of proteins (28–48%).
Luciano M. Guardianelli +4 more
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EFFECT OF FORTIFICATION PAN BREAD WITH LUPINE FLOUR ON THE CHEMICAL, RHEOLOGICAL AND NUTRITIONAL PROPERTIES [PDF]
Journal of Food and Dairy Sciences, 2013 The aim of this research was to study the effect of fortified pan bread with Lupine flour (5, 10 and 15 %) on the chemical, rheological and nutritionalproperties. Lupine flour showed higher levels of crude protein, ash, crude fat and fiber than the wheat
Hanan Ahmed
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The influence of lupine flour on selected parameters of novel bakery products
Czech Journal of Food Sciences, 2020 The aim of the present study was to evaluate the effect of lupine flour on selected parameters of novel bakery products. Different proportions of lupine flour - from 25% to 100% - were added to the baked biscuits; wheat flour biscuits were prepared as ...
Jana Štefániková +8 more
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Cogent Food & Agriculture, 2021 There is currently an emerging problem of protein malnutrition in Ethiopia. This food formulation was done to increase the accessibility of nutrient-rich food products for the consumers.
Lamesgen Yegrem +2 more
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International Journal of Food Properties, 2022 Sweet lupine and soybean are legumes of high prospects as functional foods due to their rich protein content and low levels of fat, which sparked increased interest in incorporating these ingredients in food product development.
Abebe Mengist Asres +2 more
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Effect of Germination Process on the Chemical Properties and Bio- Active Compounds of Sweet and Bitter Lupines [PDF]
Journal of Food and Dairy SciencesLupine (Lupinus spp.) is gaining increasing attention as a sustainable legume with remarkable nutritional and agronomic value. This study evaluated and compared the proximate composition, mineral profile, and bioactive compounds of two lupine varieties ...
A. El-Refai +3 more
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Fungal colonization of seeds of three lupine species in different regions of Poland
Acta Agrobotanica, 2017 The health status of seeds of three lupine species (white lupine, narrow-leaved lupine, and yellow lupine) from different regions of Poland was investigated. Seeds were analyzed by microscopic method and PCR.
Agnieszka Pszczółkowska +5 more
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Response of Yellow Lupine to the Proximity of Other Plants and Unplanted Path in Strip Intercropping
Agriculture, 2020 Taking into account the climatic conditions of central Europe, yellow lupine is often considered as an alternative to soybean, which has significantly higher thermal requirements.
Lech Gałęzewski +3 more
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Selection of Specific Nanobodies against Lupine Allergen Lup an 1 for Immunoassay Development
Foods, 2021 The declaration of lupine supplements is mandatory to avoid lupine allergy for sensitive individuals. However, reliable detection methods against lupine allergen remain critical to prevent the unintended consumption of allergen contaminated food. In this
Yaozhong Hu +12 more
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EFFECT OF LUPINE POWDER ON RHEOLOGICAL, CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF YOGHURT [PDF]
Journal of Food and Dairy Sciences, 2015 The effect of different concentrations (2, 4, 6 and 8%) of lupine powder on sensory, rheological, chemical and microbiological properties of yoghurt samples were investigated during refrigerated storage at 4°C for 15 days.
Abeer Zayan +2 more
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