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Technological options for the production of enriched lupine-based foods geared to consumer sensory preferences and nutritional status.
Carvajal Larenas, Francisco
(PhD candidate)
van Boekel, Tiny
(Promotor)
Linnemann, Anita
(Co-promotor)
Nout, Rob
(Co-promotor)
Food Microbiology
Food Quality and Design
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/01/07
→
28/10/13
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Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
Alkaloid
Food Science
100%
Bitter Taste
Food Science
60%
Total Solids
Food Science
20%
Emulsifier
Food Science
20%
Protein Content
Food Science
20%
Hypocholesterolemic
Food Science
20%
Nutritional Composition
Food Science
20%
Microbiological Quality
Food Science
20%
Research output
Research output per year
2013
2013
2013
1
internal PhD, WU
Research output per year
Research output per year
Managing technological aspects of Lupinus mutabilis from a food sovereignty perspective in Ecuador
Carvajal Larenas, F. E.,
28 Oct 2013
, S.l..
222 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Alkaloid
100%
Bitter Taste
60%
Protein Content
20%
Emulsifier
20%
Microbiological Quality
20%