Book chapter
Lupine
Encyclopedia of Food and Health, pp.579-585
Academic Press
2016
Abstract
The usage of lupine grain as a food in its own right and as an ingredient in food preparation is increasing due to its high protein content and low level of antinutritional factors. Lupine-enriched food has proved health benefits with its seed storage proteins being the main contributors to these benefits. Considerable genetic and proteomic diversity of lupine has been reported at the species and cultivar level. This article summarizes the scope in improving the protein attribute through further breeding.
Details
- Title
- Lupine
- Authors/Creators
- S. Islam (Author/Creator)W. Ma (Author/Creator)
- Contributors
- B. Caballero (Editor)P.M. Finglas (Editor)F. Toldrá (Editor)
- Publication Details
- Encyclopedia of Food and Health, pp.579-585
- Publisher
- Academic Press; Oxford
- Identifiers
- 991005544758107891
- Murdoch Affiliation
- School of Veterinary and Life Sciences
- Language
- English
- Resource Type
- Book chapter
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