Papers mentioning tartary buckwheat or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The complexation of starch with flavonoids facilitates the formation of resistant starch. However, the dynamic structural evolution and molecular interactions with digestive enzyme... Read full abstract on PubMed →
Tartary buckwheat (Fagopyrum tataricum) is esteemed as a medicinal crop due to its high nutritional and health value. However, the genetic basis for the variations in Tartary buckw... Read full abstract on PubMed →
The growing demand for healthy Tartary buckwheat-based foods has sparked interest in fermentation as a processing technique to enhance food quality and bioactivity. This study inve... Read full abstract on PubMed →
The complexation of Tartary buckwheat starch with flavonoids facilitates the preparation of resistant starch. However, the research on the formation mechanism of Tartary buckwheat... Read full abstract on PubMed →
Background: Eurotium cristatum (E. cristatum) is the probiotic fungus in Fu-brick tea, with which fermentation brings a unique flavor and taste and health-promoting effects. Tartar... Read full abstract on PubMed →
The differences in volatile flavor compounds (VFCs) between Monascus-solid-state fermented Tartary buckwheat (MSFTB) and Monascus-liquid-state fermented Tartary buckwheat (MLFTB) w... Read full abstract on PubMed →
In this study, the volatile components in 40 samples of Tartary buckwheat and common buckwheat from 6 major producing areas in China were analyzed. A total of 77 volatile substance... Read full abstract on PubMed →
The study examined the functional properties of lactic yeast-fermented Tartary buckwheat sprout with passion and pineapple juice (Tatary buckwheat sprout juice). Pineapple and pass... Read full abstract on PubMed →
Buckwheat green leaves are commonly consumed as functional tea materials due to their various beneficial effects. Although buckwheat green leaves have abundant soluble dietary fibe... Read full abstract on PubMed →
To obtain a full understanding the quality and microbial characteristics of soybean paste made from a mixture of soybean and broomcorn millet flour, its physicochemical properties... Read full abstract on PubMed →
BACKGROUND: Buckwheat is a commonly cultivated crop with growing evidence that it is beneficial to gastrointestinal (GI) health. This systematic review summarizes the role of buckw... Read full abstract on PubMed →
Tartary buckwheat (Fagopyrum tataricum Gaertn.) is grown in eastern and central Asia (the Himalayan regions of China, Nepal, Bhutan and India) and in central and eastern Europe (Lu... Read full abstract on PubMed →
Tartary buckwheat was hydrolyzed with α-amylase, pullulanase, α-amylase and pullulanase double enzymes and fermented by Monascus. The fermentation products were named as enzymolysi... Read full abstract on PubMed →
Buckwheat is a pseudocereal with important nutritional qualities and great potential for broad consumption. The study aimed to determine the biochemical composition, antioxidant pr... Read full abstract on PubMed →
The lack of gluten in Tartary buckwheat has always been the main limiting factor of their development. This paper explored how to improve the processing quality of gluten-free Tart... Read full abstract on PubMed →
Supplementation of protein hydrolysate is an important strategy to improve the salt tolerance of soy sauce aroma-producing yeast. In the present study, Tartary buckwheat protein hy... Read full abstract on PubMed →
While intensification of farming systems is essential for achieving the Millennium Development Goal of "Zero hunger", issues such as availability of nutritious foods would demand i... Read full abstract on PubMed →
Buckwheat is an important crop globally. It has been processed into cereal grain, noodles, confectionery, bread, and fermented foods for many years. Buckwheat production and proces... Read full abstract on PubMed →
BACKGROUND: The presence of acrylamide in food has attracted wide attention and has raised concerns due to its potential toxic and carcinogenic effects. The phenolic compounds in b... Read full abstract on PubMed →
Buckwheat grain has well-balanced nutritional value, whereas its digestibility is relatively low. This review summarizes recent advances in studies on the hypolipidemic activity of... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.