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

International Journal of Food Science and Technology

Volumn 55, Issue 6, 2020, Pages 2589-2598

  Villacrés, Elena ^a   Quelal, María Belén ^a   Jácome, Xiomara ^b   Cueva, Gabriela ^b   Rosell, Cristina M ^c  

^a Instituto Nacional de Investigaciones Agropecuarias   (Ecuador)

^b PONTIFICIA UNIVERSIDAD CATÓLICA DEL ECUADOR   (Ecuador)

^c INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Debittering process; leguminous; nutritional content; solid fermentation

Indexed keywords

AMINO ACIDS; MONOUNSATURATED FATTY ACIDS; POLYUNSATURATED FATTY ACIDS; PROTEINS; STARCH;

DEBITTERING PROCESS; LEGUMINOUS; MINIMUM REQUIREMENTS; NUTRITIONAL COMPOSITIONS; NUTRITIONAL CONTENT; OMEGA-6/OMEGA-3 RATIOS; SOLID FERMENTATIONS; SOLID-STATE FERMENTATION;

FERMENTATION;

EID: 85079384976     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.14512     Document Type: Article

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