Lupinus sprouts a new and potential ingredient in extrusion process: Physicochemical, nutritional and structural evaluation
Saved in:
| Published in: | Innovative food science & emerging technologies Vol. 90; p. 103515 |
|---|---|
| Main Authors: | , , , , , , |
| Format: | Journal Article |
| Language: | English |
| Published: |
01-12-2023
|
| Online Access: | Get full text |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| ArticleNumber | 103515 |
|---|---|
| Author | Román-Gutiérrez, Alma D. Gómez-Aldapa, Carlos A. Muñoz-Llandes, Ciro B. Bautista-Ávila, Mirandeli Palma-Rodríguez, Heidi M. González-Olivares, Luis G. Guzmán-Ortiz, Fabiola A. |
| Author_xml | – sequence: 1 givenname: Ciro B. surname: Muñoz-Llandes fullname: Muñoz-Llandes, Ciro B. – sequence: 2 givenname: Heidi M. surname: Palma-Rodríguez fullname: Palma-Rodríguez, Heidi M. – sequence: 3 givenname: Luis G. surname: González-Olivares fullname: González-Olivares, Luis G. – sequence: 4 givenname: Mirandeli surname: Bautista-Ávila fullname: Bautista-Ávila, Mirandeli – sequence: 5 givenname: Alma D. surname: Román-Gutiérrez fullname: Román-Gutiérrez, Alma D. – sequence: 6 givenname: Carlos A. surname: Gómez-Aldapa fullname: Gómez-Aldapa, Carlos A. – sequence: 7 givenname: Fabiola A. surname: Guzmán-Ortiz fullname: Guzmán-Ortiz, Fabiola A. |
| BookMark | eNotkMlOwzAURb0oEm3hC9j4A0jxlMRhhyomqRIsYG25Hqir1Ik8ABU_j0NZvXfve_cuzgLM_OANAFcYrTDCzc1-5Ww0aUUQocWhNa5nYI5Z01S8btg5WMS4Rwi3iLI5-Nnk0fkcYRzDkFOEEnrzBaXXcByS8cnJHjr_EYx2RZUVmu8UcnSDhyWiTIy38HV3jE4NamcOTsn-Gvqcgkvlp6SnrlgiKuVQpPmUfZbT7QKcWdlHc_k_l-D94f5t_VRtXh6f13ebShHWpYpxrToiGSM1Q6oleGtQpy3SurG41ZxsOecaN0xZqnBLuTVUI1UrxhBnXU2XgJ56VRhiDMaKMbiDDEeBkZiYib34YyYmZuLEjP4CdbRo_Q |
| CitedBy_id | crossref_primary_10_1016_j_foodchem_2024_140196 |
| Cites_doi | 10.1016/j.jfoodeng.2008.01.009 10.1111/j.1365-2621.2000.tb10274.x 10.1038/35016151 10.1016/j.saa.2022.121411 10.1016/j.foodhyd.2022.108254 10.1016/j.jfoodeng.2016.08.012 10.1021/acs.jafc.0c02476 10.1016/j.lwt.2016.09.029 10.1002/1097-0010(20000901)80:11<1679::AID-JSFA697>3.0.CO;2-P 10.1111/j.1365-2621.2011.02785.x 10.1039/C7FO00910K 10.1016/j.foodres.2017.11.029 10.1016/j.jfoodeng.2003.10.014 10.1016/j.foodchem.2022.133107 10.1111/jfpp.15499 10.1016/j.foodchem.2016.05.095 10.1080/10408398.2015.1085828 10.1080/19476337.2017.1416674 10.1016/j.tifs.2021.08.016 10.1016/j.foodchem.2022.135011 10.1016/S0168-9452(00)00358-7 10.1016/j.jfoodeng.2007.05.014 10.1007/s13197-013-1181-x 10.1016/j.foodchem.2009.04.051 10.1016/j.jfoodeng.2012.05.041 10.1016/0003-2697(88)90382-X 10.1016/j.lwt.2015.07.075 10.3390/plants10030592 10.1111/ijfs.12974 10.1039/C7FO01730H 10.1002/mnfr.201300764 10.1111/jtxs.12234 10.1016/j.phytochem.2015.12.015 10.1080/19476337.2017.1302995 10.1016/S0308-8146(99)00169-7 10.1016/j.ifset.2022.103124 10.1007/s13197-020-04742-6 10.1016/j.lwt.2019.05.064 10.1016/j.foodhyd.2014.07.024 10.1002/star.19700220408 10.1007/s13197-014-1485-5 10.1021/jf049061x 10.3390/foods11203259 10.1016/j.foodchem.2014.04.024 10.1016/S0308-8146(98)00037-5 10.1016/j.foodres.2018.06.002 10.1016/j.fbio.2022.101900 10.1111/1541-4337.12320 10.1016/j.carbpol.2018.09.048 10.1016/j.foodres.2023.112889 10.1016/j.focha.2023.100297 10.3109/10409239509085140 10.1016/j.lwt.2017.12.017 10.1007/s11694-019-00296-0 10.1016/j.jcs.2011.08.006 10.1007/s00726-009-0274-3 10.1007/s13197-016-2351-4 10.1016/j.foodres.2021.110254 10.1007/s00726-011-1151-4 10.1080/10408398.2018.1487383 10.1016/j.jfoodeng.2017.06.037 10.1016/S0076-6879(99)99017-1 10.1016/j.indcrop.2013.10.029 10.1016/j.foodchem.2011.10.009 10.1016/S0023-6438(02)00217-7 10.1111/j.1365-2621.1988.tb07768.x 10.1590/fst.90821 10.1002/bip.360250307 |
| ContentType | Journal Article |
| DBID | AAYXX CITATION |
| DOI | 10.1016/j.ifset.2023.103515 |
| DatabaseName | CrossRef |
| DatabaseTitle | CrossRef |
| DeliveryMethod | fulltext_linktorsrc |
| Discipline | Engineering |
| ExternalDocumentID | 10_1016_j_ifset_2023_103515 |
| GroupedDBID | --K --M .~1 0R~ 1B1 1RT 1~. 1~5 29I 4.4 457 4G. 53G 5GY 5VS 7-5 71M 8P~ AACTN AAEDT AAEDW AAHBH AAIKJ AAKOC AALCJ AALRI AAOAW AAQFI AAQXK AATLK AAXKI AAXUO AAYXX ABFNM ABGRD ABGSF ABJNI ABMAC ABUDA ABXDB ACDAQ ACGFO ACGFS ACIUM ACRLP ADBBV ADEZE ADMUD ADQTV ADUVX AEBSH AEHWI AEKER AENEX AEQOU AFJKZ AFKWA AFTJW AFXIZ AGHFR AGRDE AGUBO AGYEJ AIEXJ AIKHN AITUG AJOXV AKRWK ALMA_UNASSIGNED_HOLDINGS AMFUW AMRAJ ASPBG AVWKF AXJTR AZFZN BKOJK BLXMC CITATION CS3 DU5 EBS EFJIC EJD EO8 EO9 EP2 EP3 FDB FEDTE FGOYB FIRID FNPLU FYGXN G-Q GBLVA HVGLF HZ~ IHE J1W KOM M41 MO0 N9A O-L O9- OAUVE OZT P-8 P-9 P2P PC. Q38 R2- RIG ROL RPZ SDF SDG SDP SES SEW SPCBC SSA SSU SSZ T5K ~G- ~KM |
| ID | FETCH-LOGICAL-c249t-48dc92a442540c721be09df0dd6f17d82b888d164cf3c1738fe3d0c5c44084953 |
| ISSN | 1466-8564 |
| IngestDate | Thu Sep 26 16:43:55 EDT 2024 |
| IsPeerReviewed | false |
| IsScholarly | true |
| Language | English |
| LinkModel | OpenURL |
| MergedId | FETCHMERGED-LOGICAL-c249t-48dc92a442540c721be09df0dd6f17d82b888d164cf3c1738fe3d0c5c44084953 |
| ParticipantIDs | crossref_primary_10_1016_j_ifset_2023_103515 |
| PublicationCentury | 2000 |
| PublicationDate | 2023-12-00 |
| PublicationDateYYYYMMDD | 2023-12-01 |
| PublicationDate_xml | – month: 12 year: 2023 text: 2023-12-00 |
| PublicationDecade | 2020 |
| PublicationTitle | Innovative food science & emerging technologies |
| PublicationYear | 2023 |
| References | Beck (10.1016/j.ifset.2023.103515_bb0070) 2017; 214 Jackson (10.1016/j.ifset.2023.103515_bb0165) 1995; 30 Carbonaro (10.1016/j.ifset.2023.103515_bb0085) 2012; 43 Muñoz-Llandes (10.1016/j.ifset.2023.103515_bb0215) 2022; 42 Seth (10.1016/j.ifset.2023.103515_bb0275) 2015; 52 Zhang (10.1016/j.ifset.2023.103515_bb0370) 2019; 59 Zhou (10.1016/j.ifset.2023.103515_bb0375) 2022; 279 Atudorei (10.1016/j.ifset.2023.103515_bb0055) 2021; 10 Secundo (10.1016/j.ifset.2023.103515_bb0270) 2005; 53 Ti (10.1016/j.ifset.2023.103515_bb0320) 2014; 161 Eberhardt (10.1016/j.ifset.2023.103515_bb0120) 2000; 405 (10.1016/j.ifset.2023.103515_bib381) 2006 Ramírez-Rivera (10.1016/j.ifset.2023.103515_bb0255) 2021; 45 Guzmán-Ortiz (10.1016/j.ifset.2023.103515_bb0150) 2015; 52 Alonso (10.1016/j.ifset.2023.103515_bb0025) 1998; 63 Liu (10.1016/j.ifset.2023.103515_bb0200) 2000; 65 Bepary (10.1016/j.ifset.2023.103515_bb0075) 2022; 81 Pal (10.1016/j.ifset.2023.103515_bb0240) 2017; 54 Arribas (10.1016/j.ifset.2023.103515_bb0050) 2017; 8 Sofi (10.1016/j.ifset.2023.103515_bb0295) 2023; 405 Alvarez-Martinez (10.1016/j.ifset.2023.103515_bb0035) 1988; 53 Kaur (10.1016/j.ifset.2023.103515_bb0180) 2021; 58 Altan (10.1016/j.ifset.2023.103515_bb0030) 2008; 84 Barros (10.1016/j.ifset.2023.103515_bb0065) 2018; 9 Filli (10.1016/j.ifset.2023.103515_bb0125) 2013; 1 Abbas (10.1016/j.ifset.2023.103515_bb0005) 2018; 19 Muñoz Llandes (10.1016/j.ifset.2023.103515_bb0210) 2019 Oliveira (10.1016/j.ifset.2023.103515_bb0230) 2018; 90 Tas (10.1016/j.ifset.2023.103515_bb0315) 2021; 116 Ai (10.1016/j.ifset.2023.103515_bb0015) 2016; 211 Arribas (10.1016/j.ifset.2023.103515_bb0045) 2019; 111 Latta (10.1016/j.ifset.2023.103515_bb0190) 2002 Jin (10.1016/j.ifset.2023.103515_bb0170) 1994; 71 Banchuen (10.1016/j.ifset.2023.103515_bb0060) 2009; 42 Rodríguez-Vidal (10.1016/j.ifset.2023.103515_bb0260) 2017; 48 Ye (10.1016/j.ifset.2023.103515_bb0360) 2018; 111 Navarro-Cortez (10.1016/j.ifset.2023.103515_bb0225) 2018; 16 Shevkani (10.1016/j.ifset.2023.103515_bb0285) 2015; 43 Orozco-Angelino (10.1016/j.ifset.2023.103515_bb0235) 2023; 169 Gao (10.1016/j.ifset.2023.103515_bb0130) 2020; 68 Singleton (10.1016/j.ifset.2023.103515_bib382) 1999; 299 Alonso (10.1016/j.ifset.2023.103515_bib383) 2000; 68 Gulati (10.1016/j.ifset.2023.103515_bb0145) 2016; 51 Singh (10.1016/j.ifset.2023.103515_bb0290) 2017; 57 Pamies (10.1016/j.ifset.2023.103515_bb0245) 2000; 80 Stojceska (10.1016/j.ifset.2023.103515_bb0300) 2008; 87 Chávez-Murillo (10.1016/j.ifset.2023.103515_bb0095) 2018; 105 Chen (10.1016/j.ifset.2023.103515_bb0100) 2023; 136 Byler (10.1016/j.ifset.2023.103515_bb0080) 1986; 25 Surewicz (10.1016/j.ifset.2023.103515_bb0310) 2002 Žilić (10.1016/j.ifset.2023.103515_bb0380) 2011; 54 Wang (10.1016/j.ifset.2023.103515_bb0335) 2019; 207 Anderson (10.1016/j.ifset.2023.103515_bb0040) 1970; 22 Vaintraub (10.1016/j.ifset.2023.103515_bb0330) 1988; 175 Sun (10.1016/j.ifset.2023.103515_bb0305) 2011; 46 Montoya-Rodríguez (10.1016/j.ifset.2023.103515_bb0205) 2014; 58 Tinus (10.1016/j.ifset.2023.103515_bb0325) 2012; 113 Wang (10.1016/j.ifset.2023.103515_bb0340) 1993; 70 Sharma (10.1016/j.ifset.2023.103515_bb0280) 2012; 131 Paucar-Menacho (10.1016/j.ifset.2023.103515_bb0250) 2022; 11 Chinma (10.1016/j.ifset.2023.103515_bb0105) 2022; 49 Kamran (10.1016/j.ifset.2023.103515_bb0175) 2023; 2 Zahir (10.1016/j.ifset.2023.103515_bb0365) 2021; 143 Huang (10.1016/j.ifset.2023.103515_bb0160) 2017; 75 Cirkovic Velickovic (10.1016/j.ifset.2023.103515_bb0110) 2018; 17 Welham (10.1016/j.ifset.2023.103515_bb0350) 2000; 159 Carbonaro (10.1016/j.ifset.2023.103515_bb0090) 2010; 38 Nadeesha Dilrukshi (10.1016/j.ifset.2023.103515_bb0220) 2022; 389 Ghumman (10.1016/j.ifset.2023.103515_bb0135) 2016; 65 Warle (10.1016/j.ifset.2023.103515_bb0345) 2015; 9 Abd El-Hady (10.1016/j.ifset.2023.103515_bb0010) 2003; 36 Xu (10.1016/j.ifset.2023.103515_bib384) 2020; 14 Aisyah (10.1016/j.ifset.2023.103515_bb0020) 2016; 122 Guzmán-Ortiz (10.1016/j.ifset.2023.103515_bb0155) 2017; 15 Koch (10.1016/j.ifset.2023.103515_bb0185) 2017; 193 Dueñas (10.1016/j.ifset.2023.103515_bb0115) 2009; 117 Yao (10.1016/j.ifset.2023.103515_bb0355) 2014; 52 Lewicki (10.1016/j.ifset.2023.103515_bb0195) 2004; 64 |
| References_xml | – volume: 87 start-page: 554 issue: 4 year: 2008 ident: 10.1016/j.ifset.2023.103515_bb0300 article-title: Cauliflower by-products as a new source of dietary fibre, antioxidants and proteins in cereal based ready-to-eat expanded snacks publication-title: Journal of Food Engineering doi: 10.1016/j.jfoodeng.2008.01.009 contributor: fullname: Stojceska – volume: 9 start-page: 12 year: 2015 ident: 10.1016/j.ifset.2023.103515_bb0345 article-title: Effect of Germination on Nutritional Quality of Soybean (Glycine Max) contributor: fullname: Warle – volume: 65 start-page: 1253 issue: 7 year: 2000 ident: 10.1016/j.ifset.2023.103515_bb0200 article-title: Effect of process conditions on the physical and sensory properties of extruded oat-corn puff publication-title: Journal of Food Science doi: 10.1111/j.1365-2621.2000.tb10274.x contributor: fullname: Liu – volume: 405 issue: 6789 year: 2000 ident: 10.1016/j.ifset.2023.103515_bb0120 article-title: Antioxidant activity of fresh apples publication-title: Nature doi: 10.1038/35016151 contributor: fullname: Eberhardt – volume: 279 year: 2022 ident: 10.1016/j.ifset.2023.103515_bb0375 article-title: A nondestructive solution to quantify monosaccharides by ATR-FTIR and multivariate regressions: A case study of Atractylodes polysaccharides publication-title: Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy doi: 10.1016/j.saa.2022.121411 contributor: fullname: Zhou – volume: 136 year: 2023 ident: 10.1016/j.ifset.2023.103515_bb0100 article-title: Mechanism of high-moisture extruded protein fibrous structure formation based on the interactions among pea protein, amylopectin, and stearic acid publication-title: Food Hydrocolloids doi: 10.1016/j.foodhyd.2022.108254 contributor: fullname: Chen – volume: 193 start-page: 1 year: 2017 ident: 10.1016/j.ifset.2023.103515_bb0185 article-title: Influence of processing conditions on the formation of whey protein-citrus pectin conjugates in extrusion publication-title: Journal of Food Engineering doi: 10.1016/j.jfoodeng.2016.08.012 contributor: fullname: Koch – volume: 68 start-page: 11702 issue: 42 year: 2020 ident: 10.1016/j.ifset.2023.103515_bb0130 article-title: Peptides from extruded Lupin (Lupinus albus L.) regulate inflammatory activity via the p38 MAPK signal transduction pathway in RAW 264.7 cells publication-title: Journal of Agricultural and Food Chemistry doi: 10.1021/acs.jafc.0c02476 contributor: fullname: Gao – volume: 75 start-page: 488 year: 2017 ident: 10.1016/j.ifset.2023.103515_bb0160 article-title: Improvement in beta-carotene, vitamin B2, GABA, free amino acids and isoflavones in yellow and black soybeans upon germination publication-title: LWT doi: 10.1016/j.lwt.2016.09.029 contributor: fullname: Huang – volume: 1 start-page: 87 issue: 4 year: 2013 ident: 10.1016/j.ifset.2023.103515_bb0125 article-title: The effect of extrusion conditions on the physical and functional properties of millet–bambara groundnut based fura. American publication-title: Journal of Food Science and Technology contributor: fullname: Filli – volume: 19 issue: 2 year: 2018 ident: 10.1016/j.ifset.2023.103515_bb0005 article-title: Impact of procesing on nutritional and antinutritional factors of legumes: A review contributor: fullname: Abbas – volume: 80 start-page: 1679 issue: 11 year: 2000 ident: 10.1016/j.ifset.2023.103515_bb0245 article-title: Understanding the texture of low moisture cereal products: Mechanical and sensory measurements of crispness publication-title: Journal of the Science of Food and Agriculture doi: 10.1002/1097-0010(20000901)80:11<1679::AID-JSFA697>3.0.CO;2-P contributor: fullname: Pamies – volume: 46 start-page: 2447 issue: 12 year: 2011 ident: 10.1016/j.ifset.2023.103515_bb0305 article-title: Enzymatic hydrolysis of soy proteins and the hydrolysates utilisation publication-title: International Journal of Food Science & Technology doi: 10.1111/j.1365-2621.2011.02785.x contributor: fullname: Sun – year: 2006 ident: 10.1016/j.ifset.2023.103515_bib381 – volume: 8 start-page: 3654 issue: 10 year: 2017 ident: 10.1016/j.ifset.2023.103515_bb0050 article-title: The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends publication-title: Food & Function doi: 10.1039/C7FO00910K contributor: fullname: Arribas – volume: 105 start-page: 371 year: 2018 ident: 10.1016/j.ifset.2023.103515_bb0095 article-title: Physicochemical characteristics, ATR-FTIR molecular interactions and in vitro starch and protein digestion of thermally-treated whole pulse flours publication-title: Food Research International doi: 10.1016/j.foodres.2017.11.029 contributor: fullname: Chávez-Murillo – volume: 64 start-page: 307 issue: 3 year: 2004 ident: 10.1016/j.ifset.2023.103515_bb0195 article-title: Effect of hot air temperature on mechanical properties of dried apples publication-title: Journal of Food Engineering doi: 10.1016/j.jfoodeng.2003.10.014 contributor: fullname: Lewicki – volume: 389 year: 2022 ident: 10.1016/j.ifset.2023.103515_bb0220 article-title: Effects of extrusion processing on the bioactive constituents, in vitro digestibility, amino acid composition, and antioxidant potential of novel gluten-free extruded snacks fortified with cowpea and whey protein concentrate publication-title: Food Chemistry doi: 10.1016/j.foodchem.2022.133107 contributor: fullname: Nadeesha Dilrukshi – volume: 45 issue: 5 year: 2021 ident: 10.1016/j.ifset.2023.103515_bb0255 article-title: Effects of formulation and process conditions on chemical composition, color parameters, and acceptability of extruded insect-rich snack publication-title: Journal of Food Processing and Preservation doi: 10.1111/jfpp.15499 contributor: fullname: Ramírez-Rivera – year: 2002 ident: 10.1016/j.ifset.2023.103515_bb0310 article-title: Determination of protein secondary structure by Fourier transform infrared spectroscopy: A critical assessment publication-title: American Chemical Society contributor: fullname: Surewicz – volume: 211 start-page: 538 year: 2016 ident: 10.1016/j.ifset.2023.103515_bb0015 article-title: Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders publication-title: Food Chemistry doi: 10.1016/j.foodchem.2016.05.095 contributor: fullname: Ai – volume: 57 start-page: 3051 issue: 14 year: 2017 ident: 10.1016/j.ifset.2023.103515_bb0290 article-title: Bioactive components and functional properties of biologically activated cereal grains: A bibliographic review publication-title: Critical Reviews in Food Science and Nutrition doi: 10.1080/10408398.2015.1085828 contributor: fullname: Singh – volume: 16 start-page: 498 issue: 1 year: 2018 ident: 10.1016/j.ifset.2023.103515_bb0225 article-title: Physicochemical and sensory characterization of an extruded product from blue maize meal and orange bagasse using the response surface methodology publication-title: CyTA Journal of Food doi: 10.1080/19476337.2017.1416674 contributor: fullname: Navarro-Cortez – volume: 116 start-page: 701 year: 2021 ident: 10.1016/j.ifset.2023.103515_bb0315 article-title: The replacement of cereals by legumes in extruded snack foods: Science, technology and challenges publication-title: Trends in Food Science & Technology doi: 10.1016/j.tifs.2021.08.016 contributor: fullname: Tas – volume: 405 year: 2023 ident: 10.1016/j.ifset.2023.103515_bb0295 article-title: Impact of germination on structural, physicochemical, techno-functional, and digestion properties of desi chickpea (Cicer arietinum L.) flour publication-title: Food Chemistry doi: 10.1016/j.foodchem.2022.135011 contributor: fullname: Sofi – volume: 159 start-page: 289 issue: 2 year: 2000 ident: 10.1016/j.ifset.2023.103515_bb0350 article-title: Temporal and spatial activity of a promoter from a pea enzyme inhibitor gene and its exploitation for seed quality improvement publication-title: Plant Science doi: 10.1016/S0168-9452(00)00358-7 contributor: fullname: Welham – volume: 84 start-page: 231 issue: 2 year: 2008 ident: 10.1016/j.ifset.2023.103515_bb0030 article-title: Evaluation of snack foods from barley–tomato pomace blends by extrusion processing publication-title: Journal of Food Engineering doi: 10.1016/j.jfoodeng.2007.05.014 contributor: fullname: Altan – volume: 52 start-page: 1830 year: 2015 ident: 10.1016/j.ifset.2023.103515_bb0275 article-title: Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food publication-title: Journal of Food Science and Technology doi: 10.1007/s13197-013-1181-x contributor: fullname: Seth – volume: 117 start-page: 599 issue: 4 year: 2009 ident: 10.1016/j.ifset.2023.103515_bb0115 article-title: Germination as a process to increase the polyphenol content and antioxidant activity of lupin seeds (Lupinus angustifolius L.) publication-title: Food Chemistry doi: 10.1016/j.foodchem.2009.04.051 contributor: fullname: Dueñas – volume: 113 start-page: 254 issue: 2 year: 2012 ident: 10.1016/j.ifset.2023.103515_bb0325 article-title: Particle size-starch–protein digestibility relationships in cowpea (Vigna unguiculata) publication-title: Journal of Food Engineering doi: 10.1016/j.jfoodeng.2012.05.041 contributor: fullname: Tinus – volume: 175 start-page: 227 issue: 1 year: 1988 ident: 10.1016/j.ifset.2023.103515_bb0330 article-title: Colorimetric determination of phytate in unpurified extracts of seeds and the products of their processing publication-title: Analytical Biochemistry doi: 10.1016/0003-2697(88)90382-X contributor: fullname: Vaintraub – volume: 65 start-page: 137 year: 2016 ident: 10.1016/j.ifset.2023.103515_bb0135 article-title: Impact of germination on flour, protein and starch characteristics of lentil (Lens culinari) and horsegram (Macrotyloma uniflorum L.) lines publication-title: LWT - Food Science and Technology doi: 10.1016/j.lwt.2015.07.075 contributor: fullname: Ghumman – volume: 10 issue: 3 year: 2021 ident: 10.1016/j.ifset.2023.103515_bb0055 article-title: Impact of germination on the microstructural and physicochemical properties of different legume types publication-title: Plants doi: 10.3390/plants10030592 contributor: fullname: Atudorei – volume: 51 start-page: 114 issue: 1 year: 2016 ident: 10.1016/j.ifset.2023.103515_bb0145 article-title: Effects of feed moisture and extruder screw speed and temperature on physical characteristics and antioxidant activity of extruded proso millet (Panicum miliaceum) flour publication-title: International Journal of Food Science & Technology doi: 10.1111/ijfs.12974 contributor: fullname: Gulati – volume: 9 start-page: 819 issue: 2 year: 2018 ident: 10.1016/j.ifset.2023.103515_bb0065 article-title: Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast flours publication-title: Food & Function doi: 10.1039/C7FO01730H contributor: fullname: Barros – volume: 58 start-page: 1028 issue: 5 year: 2014 ident: 10.1016/j.ifset.2023.103515_bb0205 article-title: Extrusion improved the anti-inflammatory effect of amaranth (Amaranthus hypochondriacus) hydrolysates in LPS-induced human THP-1 macrophage-like and mouse RAW 264.7 macrophages by preventing activation of NF-κB signaling publication-title: Molecular Nutrition & Food Research doi: 10.1002/mnfr.201300764 contributor: fullname: Montoya-Rodríguez – volume: 48 start-page: 249 issue: 3 year: 2017 ident: 10.1016/j.ifset.2023.103515_bb0260 article-title: Extruded snacks from whole wheat supplemented with textured soy flour: Effect on instrumental and sensory textural characteristics publication-title: Journal of Texture Studies doi: 10.1111/jtxs.12234 contributor: fullname: Rodríguez-Vidal – volume: 122 start-page: 65 year: 2016 ident: 10.1016/j.ifset.2023.103515_bb0020 article-title: Compositional changes in (iso)flavonoids and estrogenic activity of three edible Lupinus species by germination and Rhizopus-elicitation publication-title: Phytochemistry doi: 10.1016/j.phytochem.2015.12.015 contributor: fullname: Aisyah – volume: 15 start-page: 516 issue: 4 year: 2017 ident: 10.1016/j.ifset.2023.103515_bb0155 article-title: Profile analysis and correlation across phenolic compounds, isoflavones and antioxidant capacity during germination of soybeans (Glycine max L.) publication-title: CyTA Journal of Food doi: 10.1080/19476337.2017.1302995 contributor: fullname: Guzmán-Ortiz – volume: 68 start-page: 159 issue: 2 year: 2000 ident: 10.1016/j.ifset.2023.103515_bib383 article-title: Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans publication-title: Food chemistry doi: 10.1016/S0308-8146(99)00169-7 contributor: fullname: Alonso – volume: 81 year: 2022 ident: 10.1016/j.ifset.2023.103515_bb0075 article-title: Optimization of temperate extrusion-assisted flaking process conditions for the production of ricebean (Vigna umbellata) flakes publication-title: Innovative Food Science & Emerging Technologies doi: 10.1016/j.ifset.2022.103124 contributor: fullname: Bepary – volume: 58 start-page: 2313 issue: 6 year: 2021 ident: 10.1016/j.ifset.2023.103515_bb0180 article-title: Changes in physicochemical, nutritional characteristics and ATR–FTIR molecular interactions of cereal grains during germination publication-title: Journal of Food Science and Technology doi: 10.1007/s13197-020-04742-6 contributor: fullname: Kaur – volume: 111 start-page: 387 year: 2019 ident: 10.1016/j.ifset.2023.103515_bb0045 article-title: Extrusion effect on proximate composition, starch and dietary fibre of ready-to-eat products based on rice fortified with carob fruit and bean publication-title: LWT doi: 10.1016/j.lwt.2019.05.064 contributor: fullname: Arribas – volume: 43 start-page: 679 year: 2015 ident: 10.1016/j.ifset.2023.103515_bb0285 article-title: Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study publication-title: Food Hydrocolloids doi: 10.1016/j.foodhyd.2014.07.024 contributor: fullname: Shevkani – volume: 22 start-page: 130 issue: 4 year: 1970 ident: 10.1016/j.ifset.2023.103515_bb0040 article-title: Gelatinization of corn grits by roll cooking, extrusion cooking and steaming publication-title: Starch - Stärke doi: 10.1002/star.19700220408 contributor: fullname: Anderson – volume: 52 start-page: 4066 issue: 7 year: 2015 ident: 10.1016/j.ifset.2023.103515_bb0150 article-title: Physico-chemical, nutritional and infrared spectroscopy evaluation of an optimized soybean/corn flour extrudate publication-title: Journal of Food Science and Technology doi: 10.1007/s13197-014-1485-5 contributor: fullname: Guzmán-Ortiz – volume: 53 start-page: 1757 issue: 5 year: 2005 ident: 10.1016/j.ifset.2023.103515_bb0270 article-title: ATR-FT/IR study on the interactions between gliadins and dextrin and their effects on protein secondary structure publication-title: Journal of Agricultural and Food Chemistry doi: 10.1021/jf049061x contributor: fullname: Secundo – volume: 11 start-page: 3259 issue: 20 year: 2022 ident: 10.1016/j.ifset.2023.103515_bb0250 article-title: Andean sprouted Pseudocereals to produce healthier Extrudates: Impact in nutritional and physicochemical properties publication-title: Foods doi: 10.3390/foods11203259 contributor: fullname: Paucar-Menacho – volume: 71 start-page: 227 issue: 3 year: 1994 ident: 10.1016/j.ifset.2023.103515_bb0170 article-title: Extrusion cooking of corn meal with soy fiber, salt, and sugar publication-title: Cereal Chemistry contributor: fullname: Jin – volume: 161 start-page: 337 year: 2014 ident: 10.1016/j.ifset.2023.103515_bb0320 article-title: Dynamic changes in the free and bound phenolic compounds and antioxidant activity of brown rice at different germination stages publication-title: Food Chemistry doi: 10.1016/j.foodchem.2014.04.024 contributor: fullname: Ti – volume: 63 start-page: 505 issue: 4 year: 1998 ident: 10.1016/j.ifset.2023.103515_bb0025 article-title: Effects of extrusion and conventional processing methods on protein and antinutritional factor contents in pea seeds publication-title: Food Chemistry doi: 10.1016/S0308-8146(98)00037-5 contributor: fullname: Alonso – volume: 111 start-page: 590 year: 2018 ident: 10.1016/j.ifset.2023.103515_bb0360 article-title: Modification of the digestibility of extruded rice starch by enzyme treatment (β-amylolysis): An in vitro study publication-title: Food Research International doi: 10.1016/j.foodres.2018.06.002 contributor: fullname: Ye – volume: 49 year: 2022 ident: 10.1016/j.ifset.2023.103515_bb0105 article-title: Nutritional composition, bioactivity, starch characteristics, thermal and microstructural properties of germinated pigeon pea flour publication-title: Food Bioscience doi: 10.1016/j.fbio.2022.101900 contributor: fullname: Chinma – year: 2002 ident: 10.1016/j.ifset.2023.103515_bb0190 contributor: fullname: Latta – volume: 17 start-page: 82 issue: 1 year: 2018 ident: 10.1016/j.ifset.2023.103515_bb0110 article-title: The role of dietary phenolic compounds in protein digestion and processing technologies to improve their Antinutritive properties publication-title: Comprehensive Reviews in Food Science and Food Safety doi: 10.1111/1541-4337.12320 contributor: fullname: Cirkovic Velickovic – volume: 207 start-page: 815 year: 2019 ident: 10.1016/j.ifset.2023.103515_bb0335 article-title: Effects of flour dynamic viscosity on the quality properties of buckwheat noodles publication-title: Carbohydrate Polymers doi: 10.1016/j.carbpol.2018.09.048 contributor: fullname: Wang – volume: 70 start-page: 707 issue: 6 year: 1993 ident: 10.1016/j.ifset.2023.103515_bb0340 article-title: Effects of twin-screw extrusion on the physical properties of dietary fiber and other components of whole wheat and wheat bran and on the baking quality of the wheat bran publication-title: Cereal Chemistry contributor: fullname: Wang – volume: 169 year: 2023 ident: 10.1016/j.ifset.2023.103515_bb0235 article-title: Extrusion as a tool to enhance the nutritional and bioactive potential of cereal and legume by-products publication-title: Food Research International doi: 10.1016/j.foodres.2023.112889 contributor: fullname: Orozco-Angelino – volume: 42 issue: 4 year: 2009 ident: 10.1016/j.ifset.2023.103515_bb0060 article-title: Effect of germinating processes on bioactive component of sangyod muang phatthalung rice contributor: fullname: Banchuen – volume: 2 year: 2023 ident: 10.1016/j.ifset.2023.103515_bb0175 article-title: Antioxidant activities of lupin (Lupinus angustifolius) protein hydrolysates and their potential for nutraceutical and functional foods publication-title: Food Chemistry Advances doi: 10.1016/j.focha.2023.100297 contributor: fullname: Kamran – volume: 30 start-page: 95 issue: 2 year: 1995 ident: 10.1016/j.ifset.2023.103515_bb0165 article-title: The use and misuse of FTIR spectroscopy in the determination of protein structure publication-title: Critical Reviews in Biochemistry and Molecular Biology doi: 10.3109/10409239509085140 contributor: fullname: Jackson – volume: 90 start-page: 207 year: 2018 ident: 10.1016/j.ifset.2023.103515_bb0230 article-title: Improvement of sensorial and technological characteristics of extruded breakfast cereals enriched with whole grain wheat flour and jabuticaba (Myrciaria cauliflora) peel publication-title: LWT doi: 10.1016/j.lwt.2017.12.017 contributor: fullname: Oliveira – volume: 14 start-page: 343 issue: 1 year: 2020 ident: 10.1016/j.ifset.2023.103515_bib384 article-title: Effect of enzymatic hydrolysis using endo-and exo-proteases on secondary structure, functional, and antioxidant properties of chickpea protein hydrolysates publication-title: Journal of Food Measurement and Characterization doi: 10.1007/s11694-019-00296-0 contributor: fullname: Xu – volume: 54 start-page: 417 issue: 3 year: 2011 ident: 10.1016/j.ifset.2023.103515_bb0380 article-title: Antioxidant activity of small grain cereals caused by phenolics and lipid soluble antioxidants publication-title: Journal of Cereal Science doi: 10.1016/j.jcs.2011.08.006 contributor: fullname: Žilić – volume: 38 start-page: 679 issue: 3 year: 2010 ident: 10.1016/j.ifset.2023.103515_bb0090 article-title: Secondary structure of food proteins by Fourier transform spectroscopy in the mid-infrared region publication-title: Amino Acids doi: 10.1007/s00726-009-0274-3 contributor: fullname: Carbonaro – volume: 54 start-page: 909 issue: 4 year: 2017 ident: 10.1016/j.ifset.2023.103515_bb0240 article-title: Effect of dehulling, germination and cooking on nutrients, anti-nutrients, fatty acid composition and antioxidant properties in lentil (Lens culinaris) publication-title: Journal of Food Science and Technology doi: 10.1007/s13197-016-2351-4 contributor: fullname: Pal – volume: 143 year: 2021 ident: 10.1016/j.ifset.2023.103515_bb0365 article-title: Soybean germination limits the role of cell wall integrity in controlling protein physicochemical changes during cooking and improves protein digestibility publication-title: Food Research International doi: 10.1016/j.foodres.2021.110254 contributor: fullname: Zahir – year: 2019 ident: 10.1016/j.ifset.2023.103515_bb0210 contributor: fullname: Muñoz Llandes – volume: 43 start-page: 911 issue: 2 year: 2012 ident: 10.1016/j.ifset.2023.103515_bb0085 article-title: Relationship between digestibility and secondary structure of raw and thermally treated legume proteins: A Fourier transform infrared (FT-IR) spectroscopic study publication-title: Amino Acids doi: 10.1007/s00726-011-1151-4 contributor: fullname: Carbonaro – volume: 59 start-page: 3267 issue: 20 year: 2019 ident: 10.1016/j.ifset.2023.103515_bb0370 article-title: Changes in conformation and quality of vegetable protein during texturization process by extrusion publication-title: Critical Reviews in Food Science and Nutrition doi: 10.1080/10408398.2018.1487383 contributor: fullname: Zhang – volume: 214 start-page: 166 year: 2017 ident: 10.1016/j.ifset.2023.103515_bb0070 article-title: Effect of low moisture extrusion on a pea protein isolate’s expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier transform infrared spectroscopy (FTIR) publication-title: Journal of Food Engineering doi: 10.1016/j.jfoodeng.2017.06.037 contributor: fullname: Beck – volume: 299 start-page: 152 year: 1999 ident: 10.1016/j.ifset.2023.103515_bib382 article-title: Analysis of Total Phenols and Other Oxidation Substratesand Antioxidants by Means of Folinn-Ciocalteu Reagent publication-title: Methods Enzymol doi: 10.1016/S0076-6879(99)99017-1 contributor: fullname: Singleton – volume: 52 start-page: 228 year: 2014 ident: 10.1016/j.ifset.2023.103515_bb0355 article-title: Suppressive effect of extruded adzuki beans (Vigna angularis) on hyperglycemia after sucrose loading in rats publication-title: Industrial Crops and Products doi: 10.1016/j.indcrop.2013.10.029 contributor: fullname: Yao – volume: 131 start-page: 1406 issue: 4 year: 2012 ident: 10.1016/j.ifset.2023.103515_bb0280 article-title: Antioxidant activity of barley as affected by extrusion cooking publication-title: Food Chemistry doi: 10.1016/j.foodchem.2011.10.009 contributor: fullname: Sharma – volume: 36 start-page: 285 issue: 3 year: 2003 ident: 10.1016/j.ifset.2023.103515_bb0010 article-title: Effect of soaking and extrusion conditions on antinutrients and protein digestibility of legume seeds publication-title: LWT - Food Science and Technology doi: 10.1016/S0023-6438(02)00217-7 contributor: fullname: Abd El-Hady – volume: 53 start-page: 609 issue: 2 year: 1988 ident: 10.1016/j.ifset.2023.103515_bb0035 article-title: A general model for expansion of extruded products publication-title: Journal of Food Science doi: 10.1111/j.1365-2621.1988.tb07768.x contributor: fullname: Alvarez-Martinez – volume: 42 year: 2022 ident: 10.1016/j.ifset.2023.103515_bb0215 article-title: Effect of germination time on protein subunits of Lupinus angustifolius L. and its influence on functional properties and protein digestibility publication-title: Food Science and Technology doi: 10.1590/fst.90821 contributor: fullname: Muñoz-Llandes – volume: 25 start-page: 469 issue: 3 year: 1986 ident: 10.1016/j.ifset.2023.103515_bb0080 article-title: Examination of the secondary structure of proteins by deconvolved FTIR spectra publication-title: Biopolymers doi: 10.1002/bip.360250307 contributor: fullname: Byler |
| SSID | ssj0017034 |
| Score | 2.4378343 |
| SourceID | crossref |
| SourceType | Aggregation Database |
| StartPage | 103515 |
| Title | Lupinus sprouts a new and potential ingredient in extrusion process: Physicochemical, nutritional and structural evaluation |
| Volume | 90 |
| hasFullText | 1 |
| inHoldings | 1 |
| isFullTextHit | |
| isPrint | |
| link | http://sdu.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwtV1Lb9QwELa27QUOiKd4ywduqVd5OLHDrdsubdEWJChSb6vETlCqJVltNhyWP8-MnRcFIXrgEkXWaGR5Po3t8cw3hLzRIoozL02ZjFXAeC4Slrp5yIQKXB3pSHFD4nr2WXy4kidzPp9Mug6kw9h_tTSMga2xcvYW1u6VwgD8g83hC1aH7z_ZfdGsi7KpnRpcY7OtnQSbhls6gGqLqUGGZQNu2ZjqZfoDgHveNBg0c9a2agCjBCYzVGE7LcMngJYoO-L-ll7AUs8a2o6BM3x82D1vO64aYvFKO10JEaIN65JNf6RtF9sfZTNeNPh-P_OqHVtg5qV1ZcfFpnJm0-HRa_UtYZ8qbR_7T742NhiOzF2Fc9HLnVblzkh4q2zHPuLT18YqXDRF7Zz2grMEzAKHZYbS0vterBJbWLDBKayKcYDED0bJJtan8yhiMrRk6Z3Ttz1KW6_t4XNq-McNxcY2rqdFXmeYeusH00H6V_ruG9tqn-zY5dFdL42SJSpZWiV75MAHBwn--eDofH71vn__Aj_MbV2cnXrHl2UyE3-by-hMNTocXd4n99pbDT2ycHxAJln5kNwdcV0-Ij9aYNIWmDShAEwKS0t7YNIBmPBLe2DSFphv6Q1YHtIRKI2uAZR0AOVj8uXd_PL4jLWdP5jyebxlXGoV-wmHDYW7Svhemrmxzl2to9wTWvqplFLDTV_lgfJEIPMs0K4KFfZPx4zpJ2S_rMrsKaFunKSRgONFwiOeulEqVBpyjJrIQAdCPyOH3dot15bgZfkXiz2_nfgLcmeA5EuyD2uQvSJ7tW5etyb_CR-go5U |
| link.rule.ids | 315,782,786,27933,27934 |
| linkProvider | Elsevier |
| openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Lupinus+sprouts+a+new+and+potential+ingredient+in+extrusion+process%3A+Physicochemical%2C+nutritional+and+structural+evaluation&rft.jtitle=Innovative+food+science+%26+emerging+technologies&rft.au=Mu%C3%B1oz-Llandes%2C+Ciro+B.&rft.au=Palma-Rodr%C3%ADguez%2C+Heidi+M.&rft.au=Gonz%C3%A1lez-Olivares%2C+Luis+G.&rft.au=Bautista-%C3%81vila%2C+Mirandeli&rft.date=2023-12-01&rft.issn=1466-8564&rft.volume=90&rft.spage=103515&rft_id=info:doi/10.1016%2Fj.ifset.2023.103515&rft.externalDBID=n%2Fa&rft.externalDocID=10_1016_j_ifset_2023_103515 |
| thumbnail_l | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=1466-8564&client=summon |
| thumbnail_m | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=1466-8564&client=summon |
| thumbnail_s | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=1466-8564&client=summon |