Development of a fermented product with higher phenolic compounds and lower anti-nutritional factors from germinated lupin (Lupinus angustifolius L.)

Journal of Food Processing and Preservation

Volumn 42, Issue 12, 2018, Pages

  Khan, Muhammad Kamran ^a,b   Karnpanit, Weeraya ^c   Nasar Abbas, Syed M ^b   Huma, Zill E ^d   Jayasena, Vijay ^e  

^a GOVERNMENT COLLEGE UNIVERSITY   (Pakistan)

^b CURTIN UNIVERSITY   (Australia)

^c MAHIDOL UNIVERSITY   (Thailand)

^d UNIVERSITY OF AGRICULTURE   (Pakistan)

^e UNIVERSITY OF WESTERN SYDNEY   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

CULTIVATION; FERMENTATION; NUTRIENTS; SEED;

ANTI-NUTRITIONAL FACTORS; ANTIOXIDANT POTENTIAL; CONSUMER ACCEPTABILITY; LUPINUS ANGUSTIFOLIUS; NUTRITIONAL PROFILES; PHENOLIC COMPOUNDS; PROTEIN DIGESTIBILITY; RHIZOPUS OLIGOSPORUS;

CEREAL PRODUCTS;

EID: 85057089685     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.13843     Document Type: Article

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