Influence of lupin seed dehulling on functional properties of the meal and protein extrability (Poster. 13th International Nutrition & Diagnostics Conference (INDC 2013). August 26-29, 2013. Olomouc, Czech republic. [ISBN 978-80-7395-546-5]).
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F13%3A00000433" target="_blank" >RIV/00027022:_____/13:00000433 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Influence of lupin seed dehulling on functional properties of the meal and protein extrability (Poster. 13th International Nutrition & Diagnostics Conference (INDC 2013). August 26-29, 2013. Olomouc, Czech republic. [ISBN 978-80-7395-546-5]).
Original language description
The emulsion and foaming capacities and stabilities, water and oil absorption capacities and protein extrabilities of the lupin and chickpea seed kernel and complete flours and a lupin protein concentrate were compared using standard methods. The emulsion and foaming properties and protein extrability, expressed as protein recovery and yield, of the lupin meal and were improved significantly by the dehulling procedure.
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
<a href="/en/project/TA01010737" target="_blank" >TA01010737: The Development of the Technological Processing of Highly Nutritive Valuable Pulses Recently Implemented in the World, for Utilization to Prepare Common Foodstuffs and Dietary and Nutrition Products</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů