Australian sweet lupin kernal fibre : potential as a palatable functional food ingredient
Version 2 2024-06-17, 06:09
Version 1 2014-10-27, 16:38
conference contribution
posted on 2024-06-17, 06:09 authored by S Johnson, R Hall, S Sipsas, C FryirsThese studies investigated whether lupin kernel fibre (LKF) could be formulated into palatable fibre-enriched foods demonstrating effects in humans of potential benefit to health. High-fibre baked goods of acceptable palatability were formulated using LKF and consumption of LKF resulted in potentially beneficial effects on satiety, insulin and cholesterol.
History
Pagination
15-16Location
Dijon, FranceStart date
2004-06-07End date
2004-06-11ISBN-10
2950949177Language
engPublication classification
E1 Full written paper - refereedCopyright notice
2004, AEPEditor/Contributor(s)
AEPTitle of proceedings
5th European Conference on Grain Legumes, 2nd International Conference on Legume Genomics and Genetics, Legumes for the Benefit of Agriculture Nutrition and the Environment : Their Genomics, Their Products, and Their ImprovementEvent
5th European Conference on Grain Legumes and 2nd International Conference on Legume Genomics and Genetics (2004 : Dijon, France)Publisher
AEPPlace of publication
Dijon, FranceSeries
European Conference on Grain Legumes and International Conference on Legume Genomics and GeneticsUsage metrics
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