Lupines (Lupinus spp.) have emerged as a cheap functional food with the advantages of
being non-genetically modified crop, able to adapt to harsh conditions and low-input …

Nowadays, the search for food-suitable plant proteins is a great challenge. In addition to
their sustainability and nutritional value, the focus is more and more on possible positive …

Sweet lupines are increasingly used in food production. Cause for concern has been
expressed due to the increase in reported lupine-induced allergic incidents and the …

Lupinus albus L.(lupine) is a legume whose grain/seed has gained increasing interest. Its
recognized nutritional properties, namely a high content of protein, dietary fiber and its low …

Lupin protein isolate was treated using the combination of enzymatic hydrolysis (Papain,
Alcalase 2.4 L and Pepsin) and lactic acid fermentation (Lactobacillus sakei ssp. carnosus …

The paper presents a sandwich enzyme linked immunosorbent assay (ELISA) for the
detection of traces of lupine proteins in foods. Anti-lupine antibodies were produced by …

In this study, alkaloids from lupin varieties with commercial interest in Europe were identified
and quantified. Additionally, the anti-inflammatory and antioxidant potential of some rich …

Incorporating plant proteins in various food formulations has now been proposed as an
alternative to animal proteins because of its numerous benefits on human health, the …

Abstract Lupins [Lupinus spp., Fabaceae (legume) family] have high protein and high dietary
fiber seeds of great, but under-exploited, potential for human nutrition. Evolving in Central …

Lupin protein is a promising ingredient in functional foods because of its purported
hypocholesterolaemic and hypotensive activities. In this study a lupin protein isolate from …