Results 31 to 40 of about 32,277 (230)
Technological quality of common buckwheat (Fagopyrum esculentum Moench.) [PDF]
Plant, Soil and Environment, 2002 Seven cultivars of common buckwheat were tested in field trials under two levels of nitrogen fertilisation on two experimental sites during 1998-2000. The aim of the experiments was to evaluate the influence of cultivar, nutrition and year on main technological quality parameters (thousand achenes weight, volume weight, proportion of fractions on ...
J. Kalinová, J. Moudrý, V. Čurn
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Diverse biological effects of glycosyltransferase genes from Tartary buckwheat [PDF]
, 2019 Background: Tartary buckwheat (Fagopyrum tataricum) is an edible cereal crop whose sprouts have been marketed and commercialized for their higher levels of anti-oxidants, including rutin and anthocyanin. UDP-glucose flavonoid glycosyltransferases (UFGTs)
Chen, Hui +12 more
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Evaluation of buckwheat sprouts as microgreens
Acta Agriculturae Slovenica, 2010 Microgreens from common and tartary buckwheat genotypes were evaluated for total flavonoid content (rutin, quercetine and kaempferol separately), bound phenolic acids content, carotenoids and -tocopherol content and antioxidant activity. The results have
Dagmar JANOVSKÁ +2 more
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Food Chemistry Advances, 2022 In this study, nutritionally enhanced pasta was prepared with common wheat and supplemented with highland crops i.e. hull-less barley and buckwheat. Pasta samples were prepared using different ratios of hull-less barley and buckwheat from 0-40% and their
Rashim Kumari, Mahesh Gupta
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Honey volatiles as a fingerprint for botanical origin: a review on their occurrence on monofloral honeys [PDF]
, 2020 Honeys have specific organoleptic characteristics, with nutritional and health benefits, being highly appreciated by consumers, not only in food but also in the pharmaceutical and cosmetic industries. Honey composition varies between regions according to
Figueiredo, Ana Cristina +3 more
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Extracts of Common Buckwheat Bran Prevent Sucrose Digestion
Journal of Nutritional Science and Vitaminology, 2011 Buckwheat has been shown to have various health benefits such as reduction of hypertension and improvement of hypercholesterolemia; however, its effect on diabetes has not been fully elucidated. In this study, buckwheat bran extracts (BBE) inhibited sucrase activity in vitro more effectively than buckwheat.
Toshio, Hosaka +12 more
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Adaptative Responses of Common and Tartary Buckwheat to Different Altitudes
Plants, 2022 Environmental conditions at different elevations are harsher at higher elevations and impose constraints upon plants. The response of common and Tartary buckwheats to environmental conditions at elevations between 300 and 1180 m above sea level (asl) was studied.
Aleksandra Golob +3 more
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Assessment of Efficiency of Drying Grain Materials Using Microwave Heating [PDF]
, 2019 We present results of experimental work on studying the drying of a dense layer of grain using microwave heating. We investigated a series of techniques to supply heat to grain to assess energy efficiency of a microwave field.
Boshkov, L. (Leonid) +4 more
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Comparison of tannin concentration in young plants of common and tartary buckwheat
Acta Agriculturae Slovenica, 2010 The aim of this study was to compare the tannin concentration of young common and tartary buckwheat plants. Tannins are a group of polyphenols, formed as secondary metabolites in plants.
Drena GADŽO +3 more
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Antioxidant properties of buckwheat flours and their contribution to functionality of bakery, pasta and confectionary products [PDF]
Hemijska Industrija, 2015 Buckwheat is grown primarily because of its grain which, after undergoing the processes of dehulling, grinding and sieving, is used to produce buckwheat flour which is characterized by a considerable content of antioxidants, especially ...
Sakač Marijana B. +3 more
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