Effect of aqueous, acid and alkaline thermal treatments on antinutritional factors content and protein quality in lupinus campestris seed flour

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 3, 2010, Pages 1741-1745

  Cristian, Jiménez Martínez ^a   Rosalva, Mora Escobedo ^a   Anaberta, Cardador Martínez ^b   Mercedes, Muzquiz ^c   Mercedes, Martin Pedrosa ^c   Gloria, Dávila Ortiz ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b School of Industrial Design   (Mexico)

^c INIA   (Spain)

Author keywords

Legumes; Luplnus; Oligosaccharides; Protein quality; Quinolizidine alkaloids

Indexed keywords

VEGETABLE PROTEIN;

ANIMAL; ANIMAL FOOD; ARTICLE; CHEMISTRY; DIGESTION; EVALUATION; FLOUR; FOOD HANDLING; LUPIN; METHODOLOGY; NUTRITIONAL VALUE; PLANT SEED; RANDOMIZATION; RAT; WISTAR RAT;

ANIMAL FEED; ANIMALS; DIGESTION; FLOUR; FOOD HANDLING; LUPINUS; NUTRITIVE VALUE; PLANT PROTEINS; RANDOM ALLOCATION; RATS; RATS, WISTAR; SEEDS;

ANIMALIA; GLYCINE MAX; LUPINUS CAMPESTRIS;

EID: 76449092891     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf902688r     Document Type: Article

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