Results 41 to 50 of about 21,373 (231)
Asian Pacific Journal of Allergy and ImmunologyBuckwheat, a gluten-free pseudocereal, is a traditional staple in parts of East Asia-particularly Japan, Korea, and northern China-as well as in Russia, but is rarely consumed in Southeast Asia where rice dominates the diet. Its growing use in gluten-free products worldwide has increased exposure, raising concerns about buckwheat allergy, which can ...
Feng, Chen +4 more
openaire +2 more sources
, 2023 Buckwheat is a pseudocereal with high nutritional and nutraceutical properties. Although common buckwheat (Fagopyrum esculentum) is the main cultivated species, Tartary buckwheat (Fagopyrum tataricum) is attracting more and more interest.
Quinet, Muriel +2 more
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Genetic variation analyses of quality and agronomic traits of 26 Fagopyrum tatari-cymosum lines
Guangxi ZhiwuFagopyrum tatari-cymosum is a semi-perennial new buckwheat type developped from the hybridization between F. tataricum and F. cymosum. To explore the genetic laws of agronomic and quality traits of F. tatari-cymosum, 26 lines of F.
WANG Weixuan +8 more
doaj +1 more source
The Distribution and Sustainable Utilization of Buckwheat Resources under Climate Change in China
Plants, 2021 Buckwheat is a promising pseudo cereal and its cultivation history can be traced back to thousands of years ago in China. Nowadays, buckwheat is not only an ordinary crop but also a symbol of healthy life because of its rich nutritional and ...
Wen Wen +8 more
doaj +1 more source
, 2023 Brief piece about buckwheat, an herb that is a member of the rhubarb family which produces nutritious seeds and which grows quickly, and about Diggables, a buckwheat snack developed by Toby Ahrens, a Yarmouth-based ...
Wright, Virginia
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AgriFood: Journal of Agricultural Products for Food, EarlyView.The study of developing multi‐millet extruded instant noodle with using hot extrusion technology focuses on the optimization of formulations by substituting composite millet flour (finger millet, barnyard millet, and pearl millet) to the rice flour. ABSTRACT Rising consumption of instant foods has necessitated the development of nutritionally balanced ...
Rahul Dev +3 more
wiley +1 more source
Effect of microwave heat-moisture and annealing treatments on buckwheat starch characteristics [PDF]
, 2003 Plan BBuckwheat is a non-glutinous pseudo-cereal that has a long and traditional history as a food source in Asia, Europe, and the United States and has many beneficial health aspects but has suffered from declining production within the past years.
Zondag, Meredith Dara
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Unlocking the Potential of Buckwheat Hulls, Sprouts, and Extracts: Innovative Food Product Development, Bioactive Compounds, and Health Benefits – a Review [PDF]
This comprehensive review explores the underutilized buckwheat hulls, sprouts, and grain and sprout extracts, concentrating on their nutritional characteristics, health advantages, and possible uses in developing functional food products.
Haykuhi Charchoghlyan +13 more
core +1 more source