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Relevant bibliographies by topics / Lupin kernel flour

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Journal articles
Dissertations / Theses
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Academic literature on the topic 'Lupin kernel flour'

Author: Grafiati

Published: 4 June 2021

Last updated: 12 February 2022

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Journal articles on the topic "Lupin kernel flour"

1

Kohajdová, Z., J. Karovičová, and Š. Schmidt. "Lupin composition and possible use in bakery – a review." Czech Journal of Food Sciences 29, No. 3 (May 13, 2011): 203–11. http://dx.doi.org/10.17221/252/2009-cjfs.

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Legume seeds are an abundant source of proteins and, among them, lupin is one of the richest. Lupin seed deserves great interest due to its chemical composition and augmented availability in many countries in recent years. The review reports on the current knowledge about nutritional characteristics (proteins, amino acids, starch, sugars, fiber, lipids, fatty acids, vitamins, antinutritional compounds) and potential use of different lupin seed products (flour, kernel fiber, protein isolates and concentrates) for baking applications. The influence of lupin addition on the rheological properties

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2

Lee, Ya P., Trevor A. Mori, Ian B. Puddey, Sofia Sipsas, Timothy R. Ackland, Lawrence J. Beilin, and Jonathan M. Hodgson. "Effects of lupin kernel flour–enriched bread on blood pressure: a controlled intervention study." American Journal of Clinical Nutrition 89, no. 3 (January 14, 2009): 766–72. http://dx.doi.org/10.3945/ajcn.2008.26708.

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3

Dove, Emma R., Trevor A. Mori, Gerard T. Chew, Anne E. Barden, Richard J. Woodman, Ian B. Puddey, Sofia Sipsas, and Jonathan M. Hodgson. "Lupin and soya reduce glycaemia acutely in type 2 diabetes." British Journal of Nutrition 106, no. 7 (May 10, 2011): 1045–51. http://dx.doi.org/10.1017/s0007114511001334.

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Addition of fibre or protein to carbohydrate-rich foods can reduce the glycaemic response to those foods. This may assist with glycaemic management in individuals with type 2 diabetes. Lupin is a legume rich in fibre and protein. We assessed the acute effects of lupin- and soya-based beverages on glucose and insulin responses in type 2 diabetic individuals. We hypothesised that the lupin and soya beverages would lower the acute glycaemic response compared with a control beverage containing no protein or fibre, and that lupin would reduce the postprandial glucose more than soya. In a randomised

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Dissertations / Theses on the topic "Lupin kernel flour"

1

Lee, Ya Ping. "Effects of lupin kernel flour on satiety and features of the metabolic syndrome." University of Western Australia. School of Medicine and Pharmacology, 2008. http://theses.library.uwa.edu.au/adt-WU2008.0053.

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[Truncated abstract] Obesity is now a major public health problem worldwide. More than half the Australian population is now overweight. This is an important public health concern primarily because of the impact of overweight and obesity on risk of diabetes, hypertension and cardiovascular disease. Many strategies have been proposed to fight the obesity epidemic. One possible strategy involves understanding of the role of dietary components in the control of food intake. In this regard, dietary protein and fibre appear to be the most satiating nutrients. Foods enriched in protein, replacing en

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Book chapters on the topic "Lupin kernel flour"

1

Fechner, Anita, Ute Schweiggert, Katrin Hasenkopf, and Gerhard Jahreis. "Lupine Kernel Fiber: Metabolic Effects in Human Intervention Studies and Use as a Supplement in Wheat Bread." In Flour and Breads and their Fortification in Health and Disease Prevention, 463–73. Elsevier, 2011. http://dx.doi.org/10.1016/b978-0-12-380886-8.10042-x.

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