Replacing Wheat Flour with Debittered and Fermented Lupin: Effects on Bread’s Physical and Nutritional Features

Effect of debittering and solid‐state fermentation processes on the nutritional content of lupine ( Lupinus mutabilis Sweet)

(2020) Elena Villacrés et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of two debittering processes on the alkaloid content and quality characteristics of lupin ( Lupinus mutabilis Sweet)

(2020) Elena Villacrés et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Profile and Content of Residual Alkaloids in Ten Ecotypes of Lupinus mutabilis Sweet after Aqueous Debittering Process

(2020) Paola Cortés-Avendaño et al.   PLANT FOODS FOR HUMAN NUTRITION

Enrichment of bread with fruits and vegetables: Trends and strategies to increase functionality

(2019) Ester Betoret et al.   CEREAL CHEMISTRY

Quinolizidine Alkaloid Biosynthesis in Lupins and Prospects for Grain Quality Improvement

(2017) Karen M. Frick et al.   Frontiers in Plant Science

Lupin as a perspective protein plant for animal and human nutrition – a review

(2016) Kateřina Sedláková et al.   ACTA VETERINARIA BRNO

Nutritional, Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and Challenges

(2015) C. B. J. Villarino et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The effects of lupin (Lupinus angustifolius) addition to wheat bread on its nutritional, phytochemical and bioactive composition and protein quality

(2015) C.B.J. Villarino et al.   FOOD RESEARCH INTERNATIONAL

Influence of storage time for the acceptability of bread formulated with lupine protein isolate and added brea gum

(2015) Estela Patricia López et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimization of formulation and process of Australian sweet lupin (ASL)-wheat bread

(2015) Casiana Blanca Jucar Villarino et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Technological and chemical characteristics of breads made with lupin sprouts

(2015) N. Ertaş   Quality Assurance and Safety of Crops & Foods

The effects of bread-making process factors on Australian sweet lupin-wheat bread quality characteristics

(2014) Casiana Blanca Villarino et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins

(2013) María E. Matos et al.   FOOD HYDROCOLLOIDS

Influence of the addition of lupin sourdough with different lactobacilli on dough properties and bread quality

(2013) Elena Bartkiene et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characterisation of volatile compounds of lupin protein isolate‐enriched wheat flour bread

(2012) Adamantini Paraskevopoulou et al.   FOOD RESEARCH INTERNATIONAL

Differential Recovery of Lupin Proteins from the Gluten Matrix in Lupin–Wheat Bread As Revealed by Mass Spectrometry and Two-Dimensional Electrophoresis

(2011) Shahidul Islam et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Breadmaking Use of Andean Crops Quinoa, Kañiwa, Kiwicha, and Tarwi

(2009) Cristina M. Rosell et al.   CEREAL CHEMISTRY

Microstructural changes inLupinus campestrisseed in response to three thermal debittering treatments

(2009) Cristian Jiménez-Martínez et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE