Lupinus mutabilis: Composition, Uses, Toxicology, and Debittering

Critical Reviews in Food Science and Nutrition

Volumn 56, Issue 9, 2016, Pages 1454-1487

  Carvajal Larenas, F E ^a,b   Linnemann, A R ^a   Nout, M J R ^a   Koziol, M ^b   van Boekel, M A J S ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b UNIVERSIDAD SAN FRANCISCO DE QUITO   (Ecuador)

Author keywords

Alkaloids; aqueous debittering; biological debittering; chemical debittering; processing; protein rich food

Indexed keywords

ALKALOIDS; AMINO ACIDS; EMULSIFICATION; GELATION; MEDICINE; METABOLITES; OILS AND FATS; OILSEEDS; PROCESSING; PROTEINS; TOXICITY;

DEBITTERING; EMULSIFYING CAPACITY; EMULSIFYING STABILITIES; FOAMING STABILITIES; GELATION CONCENTRATIONS; NUTRITIONAL COMPOSITIONS; OIL ABSORPTION CAPACITY; WATER ABSORPTION CAPACITY;

WATER ABSORPTION;

ALKALOID; LIPID; PLANT PROTEIN; PROTEIN INTAKE; TRACE ELEMENT;

ADMINISTRATION AND DOSAGE; CHEMISTRY; FOOD HANDLING; FORTIFIED FOOD; HUMAN; LUPIN; NUTRITIONAL VALUE; PLANT SEED; PROCEDURES; PROTEIN INTAKE; TASTE; TOXICITY;

ALKALOIDS; DIETARY PROTEINS; FOOD HANDLING; FOOD, FORTIFIED; HUMANS; LIPIDS; LUPINUS; MICRONUTRIENTS; NUTRITIVE VALUE; PLANT PROTEINS; SEEDS; TASTE;

EID: 84975148346     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2013.772089     Document Type: Review

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