Results 41 to 50 of about 12,208 (204)
Frontiers in Nutrition, 2022 This work investigated the phytochemical properties and health benefits of Tartary buckwheat flour obtained with different extrusion conditions including high, medium, and low temperature. Extrusion significantly decreased the fat content and changed the
Zhuo Zhang +13 more
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Nutritional comparison of tartary buckwheat with common buckwheat and minor cereals
Acta agriculturae Slovenica, 2003 Since the epidemiological studies show that consumption of whole grains and grain-based products is associated with reduced risk of chronic diseases, a great interest for different cereals and similar plants have appeared. Several minor cereals, pseudocereals and other alternative crops, that have been left off production in the beginning of previous ...
Giovanni BONAFACCIA, Nina FABJAN
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The content of fagopyrin and polyphenols in common and tartary buckwheat sprouts [PDF]
Acta Pharmaceutica, 2013 Abstract Dried buckwheat herb is used in medicinal products whereas fresh green plant parts, especially sprouts, are consumed as a vegetable. The herb contains fagopyrins, which cause sensitivity to light after ingestion. The aim of this study was to investigate the impact of different growing conditions and the development phase on the content of
KREFT, SAMO, JANEŠ, DAMJAN, KREFT, IVAN
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Economic and biological assessment of Tartary buckwheat variety ‘Kalyna’
Plant varieties studying and protection, 2020 Purpose. To evaluate Tartary buckwheat variety ‘Kalyna’ according to morphological, productive and quality indicators in the conditions of the Research Center “State Agrarian and Engineering University in Podilia”. Methods. The studies were carried out in the field crop rotation of the Research Center “Podillia” of the State Agrarian and Engineering ...
null Л. А. Вільчинська +2 more
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Scented Tartary Buckwheat Tea: Aroma Components and Antioxidant Activity
, 2019 In this study, the aroma compounds of Huantai tartary buckwheat tea (TBH), three laboratory-produced scented tartary buckwheat teas, as well as the antioxidant activity of tea infusion was investigated.
Yage Xing +10 more
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Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Buckwheat is a strategic raw material for plant‐based milk production due to its gluten‐free nature and rich bioactive profile. However, antinutritional factors and starch structure limit the nutritional quality and technological properties of such beverages.
Merve Tuğçe Tunç +4 more
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, 2017 Tartary buckwheat flavonoids alleviate hypertension through attenuating vascular insulin resistance and oxidative stress.
Wensheng Chen +3 more
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Mass Spectrometry Reviews, EarlyView.ABSTRACT The use of MALDI mass spectrometry for the analysis of carbohydrates and glycoconjugates is a well‐established technique and this comprehensive review is the twelfth update of the original article published in 1999 and brings coverage of the literature to the end of 2024.
David J. Harvey
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Enhancing the Quality of Buckwheat Noodles Through the Addition of Wheat Gluten and Wheat Flour
FoodsCommon buckwheat and Tartary buckwheat are gluten-free pseudocereals with promising nutritional benefits; however, their poor dough functionality limits commercial noodle applications. This study evaluated six formulations: buckwheat flour with 12% added
Xiao Lei +7 more
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HPLC Fingerprint – Antioxidant Properties Study of Buckwheat
Journal of Integrative Agriculture, 2012 For quality control of buckwheat, fingerprint-efficacy study of buckwheat was carried out in this work. 2,2′-Bipyridyl,2,2-diphenyl-1-picrylhydrazyl radical (DPPH) scavenging activity of the buckwheat was measured using UV spectrometer.
Gang ZHAO +4 more
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