Gotowe bibliografie tematyczne / Lupin-based products

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Gotowa bibliografia na temat „Lupin-based products”

Autor: Grafiati

Data publikacji: 13 września 2024

Data aktualizacji: 31 lipca 2025

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Artykuły w czasopismach na temat "Lupin-based products"

Abreu, Bruno, João Lima, and Ada Rocha. "Consumer Perception and Acceptability of Lupin-Derived Products: A Systematic Review." Foods 12, no. 6 (2023): 1241. http://dx.doi.org/10.3390/foods12061241.

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The addition of lupin into other foods can enhance their nutritional value and may be an acceptable approach to introducing lupin into the food supply, particularly as an ingredient. Lupin could be used in many food products (bakery products, pasta, beverages, meat products and dairy products) to improve their protein content and possible nutraceutical effects. The main aim of this study is to summarise the recent formulation trends with lupin as an ingredient of new food products based on consumer perception and acceptability. The present systematic literature review was conducted through the

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Rukshan, Lyudmila, Alena Navazhilova, and Dmitry Kudin. "Quality analysis and prospects for use of lupin seeds of Belarusian selection." Food Science and Applied Biotechnology 3, no. 1 (2020): 22. http://dx.doi.org/10.30721/fsab2020.v3.i1.71.

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The paper investigates technological parameters of the quality of low-alkaloid lupin of five cultivars selected and grown in the Republic of Belarus during the years from 2007 to 2017. Prospects for the use of the obtained seeds have been studied. This study reveals great influence of cultivar and climatic conditions during growth of lupin seeds on correlation of anatomic parts in seeds as well as on their physical properties. Cultivar of lupin seeds Jan is recommended for whole grain flour and graded flour production based on its anatomic composition, uniformity and physical properties. A com

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García-Gudiño, Javier, Montaña López-Parra, Francisco Ignacio Hernández-García, et al. "Use of Lupinus albus as a Local Protein Source in the Production of High-Quality Iberian Pig Products." Animals 14, no. 21 (2024): 3084. http://dx.doi.org/10.3390/ani14213084.

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The replacement of soybean meal with sweet white lupin (Lupinus albus L.) seeds was investigated in the diets of Iberian pigs during the growing and fattening phases, evaluating its effects on growth performance, carcass traits, and meat quality. Iberian pigs (n = 50) were divided into two dietary groups (n = 25 per group), receiving either a lupin-based concentrate or a soybean meal-based concentrate. The data were analysed using one-way analysis of variance (ANOVA), with a significance level of p < 0.05. The results showed that lupin substitution had no adverse effect on body weight, aver

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Buccioni, Francesco, Chiara Rossi, Annalisa Serio, Federico Fanti, and Antonello Paparella. "Characterization of a Diaporthe toxica Strain: Growth, Spore Formation, Phomopsin-A, and Alkaloids Production on Lupins." Toxins 16, no. 11 (2024): 481. http://dx.doi.org/10.3390/toxins16110481.

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The growing interest in vegetable proteins, namely those derived from lupins, has raised concerns over potential safety risks associated with these food products. Lupin serves as the main host for the mycotoxin-producing fungus called Diaporthe toxica. This species, which is associated with animal diseases, has been scarcely characterized. Recently, phomopsin-A (PHO-A), the main mycotoxin produced by D. toxica, was found to be harmful to humans. Therefore, this study aimed at characterizing D. toxica growth and spore formation both in vitro and on lupin samples. In addition, the production of

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Banu, Iuliana, Livia Patrașcu, Ina Vasilean, Loredana Dumitrașcu, and Iuliana Aprodu. "Influence of the Protein-Based Emulsions on the Rheological, Thermo-Mechanical and Baking Performance of Muffin Formulations." Applied Sciences 13, no. 5 (2023): 3316. http://dx.doi.org/10.3390/app13053316.

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The impact of replacing the sunflower oil in a typical muffin formulation with different protein-based emulsions was investigated. Fundamental rheological measurements indicated significant differences between emulsions prepared with soy, lupin, and yeast proteins. The highest viscosity of 2.04 Pa·s was registered for the lupin protein-based emulsion, whereas the yeast protein-based emulsion exhibited the narrowest linear viscoelastic region. The influence of the protein-based emulsions on the thermo-mechanical properties of wheat flour dough was further investigated using the Mixolab device a

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Ülger, Taha Gökmen, Esra Tunçer, Esra Sarıca, Eda Nur Kutlubağ, Gülsüm Altuğ, and Miray Bahadır. "Investigation of nutritional profile, sensory properties and antioxidant potential of legume-based yoghurt analogues." Food and Health 11, no. 3 (2025): 258–67. https://doi.org/10.3153/fh25022.

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This study investigates the functional food potential of legume-based yoghurt analogues derived from chickpeas, lupins, and beans by analysing their sensory, macronutrient, antioxidant, and physicochemical properties, comparing them with conventional dairy yoghurt. Sensory evaluation showed that dairy yoghurt received the highest scores, while lupin-based yoghurt analogue had the lowest. Chickpea- and bean-based yoghurt analogues were better accepted than lupin-based products in terms of sensory attributes (p<0.05). Bean-based yoghurt analogue had a significantly higher protein content (6.3

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Riquelme, Natalia, Paulo Díaz-Calderón, Alejandro Luarte, and Carla Arancibia. "Effect of Ultrasound Time on Structural and Gelling Properties of Pea, Lupin, and Rice Proteins." Gels 11, no. 4 (2025): 270. https://doi.org/10.3390/gels11040270.

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Plant proteins are garnering interest due to the growing demand for plant-based products, but their functionality in gel-based foods remains limited. Ultrasound (US) technology may improve the technological properties of proteins. Thus, the effect of US treatment time (0–15 min) on the structure and gelling properties of pea, lupin, and rice proteins was evaluated. The results showed that the whiteness (~60%) of all freeze-dried proteins remained unchanged (p > 0.05), regardless of the US time. However, FT-IR analysis revealed progressive reductions in α-helix and β-sheet for pea and lupin

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Albe-Slabi, Sara, Odile Mesieres, Christelle Mathé, Mbalo Ndiaye, Olivier Galet, and Romain Kapel. "Combined Effect of Extraction and Purification Conditions on Yield, Composition and Functional and Structural Properties of Lupin Proteins." Foods 11, no. 11 (2022): 1646. http://dx.doi.org/10.3390/foods11111646.

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Lupin meal presents great potential as an alternative plant-based source of proteins for human nutrition. In the present work, different conditions of extraction and purification were evaluated for production of lupin protein isolates. The results showed that the protein extraction yield was comparable at acidic and conventionally used alkaline extraction pH (37% vs. 40–45%, respectively). Proteins extracted were principally composed of globulins. The ionic strength negatively impacted the protein extractability at pH 2, whereas no significant differences were observed between extractions at 2

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Al-Saedi, Nadia, Manjree Agarwal, Shahidul Islam, and Yong-Lin Ren. "Study on the Correlation between the Protein Profile of Lupin Milk and Its Cheese Production Compared with Cow’s Milk." Molecules 26, no. 8 (2021): 2395. http://dx.doi.org/10.3390/molecules26082395.

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Australian sweet lupin, the largest legume crop grown in Western Australia, is receiving global attention from the producers of new foods. To understand the effect of protein on cheese yield, lupin milk proteins were separated from the first, second, and third filtrations by cheesecloths. However, proteins from the first and second were analyzed using two-dimensional polyacrylamide gel electrophoresis; then, the isolated proteins associated with cheese production were identified. The research also focused on identifying the optimal method of cheese production based on the coagulation process,

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Plustea, Loredana, Sylvestre Dossa, Christine Dragomir, et al. "Comparative Study of the Nutritional, Phytochemical, Sensory Characteristics and Glycemic Response of Cookies Enriched with Lupin Sprout Flour and Lupin Green Sprout." Foods 13, no. 5 (2024): 656. http://dx.doi.org/10.3390/foods13050656.

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This study aimed to compare the nutritional, phytochemical, and sensory characteristics of wheat flour (WF) cookies enriched with different proportions of lupin sprout flour (LSF) and those with different proportions of lupin green sprout (LGS). To achieve this, a control cookie (CC); three cookies with 10%, 20%, and 30% of LSF, respectively, CLSF1, CLSF2, and CLSF3; and three other cookies (CLGS1, CLGS2, and CLGS3) with 10%, 20%, and 30%, respectively, were produced. The proximate composition of each cookie was analyzed using AOAC methods. Also, the measurements of the total polyphenol conten

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Rozprawy doktorskie na temat "Lupin-based products"

Khedr, Tawfeek. "Bitter sweet: Exploring alkaloid synthesis in lupin using LC-MS/MS." Thesis, Edith Cowan University, Research Online, Perth, Western Australia, 2024. https://ro.ecu.edu.au/theses/2811.

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Lupin is a dominant legume crop in Western Australia, with strong domestic and export markets. Due to its high protein and fibre content, coupled with low levels of carbohydrates and fat, lupin has garnered significant interest over other legumes. It is cultivated for a variety of food and animal feed applications. However, lupin products may pose health risks to consumers due to the presence of toxic quinolizidine alkaloids (QAs). Quinolizidine alkaloids serve as natural plant defence mechanisms, and they have wide industrial applications. However, they can be toxic to humans and animals if c

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Streszczenia konferencji na temat "Lupin-based products"

Albe Slabi, Sara, Christelle Mathé, Mbalo Ndiaye, Odile Mesieres, and Romain Kapel. "Combined effect of extraction and purification conditions on yield, composition, functional and structural properties of lupin proteins." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/rcdt7862.

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The growing global population combined with the socio-economic changes leads to the increase of the demand of plant proteins for human nutrition. In recent years, many studies has been aimed at developing new high-quality and functional plant-based protein food. Lupin being a widely cultivated legume crop is one of the most promising alternative source of proteins for human nutrition. However, the scientific knowledge of the production process of proteins from lupin meal is still very scarce.In this work, different conditions of extraction and purification were evaluated for production of lupi

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Harkevich, Lyudmila, Dmitriy Sitnov, and Vasily Adamko. "Effect of mineral fertilizers on the productivity and quality indicators of legume-cereal grass mixtures grown in the zone of radioactive contamination." In Multifunctional adaptive fodder production. Federal Williams Research Center of Forage Production and Agroecology, 2022. http://dx.doi.org/10.33814/mak-2022-28-76-54-59.

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The results obtained in the stationary experiment of the Novozybkovskaya Agricultural Experiment Station are presented. In the experiment, single-species crops of yellow lupine, oats and grass mixtures based on them were studied against the background of various doses of potash fertilizers (K180–240). The influence of potash fertilizers on the yield and quality of legumes and cereals and their mixed crops and a decrease in the content of 137Cs in products is considered. It was found that the highest yield was obtained in the K240 variant. The highest level of yield among the studied crops was

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