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Journal articles on the topic 'Buckwheat'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Golob, Aleksandra, Ana Kugovnik, Ivan Kreft, Alenka Gaberščik, and Mateja Germ. "2 The interactions between UV radiation, drought and selenium in different buckwheat species." Acta Biologica Slovenica 62, no. 1 (2019): 57–66. http://dx.doi.org/10.14720/abs.62.1.15736.

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Here we summarise the outcomes on biochemical response and growth of buckwheat with respect to UV radiation, drought and selenium, as well as their interactions. Buckwheats are taxonomically and morphologically very diverse. They have been subjected to more or less intensive breeding, which results in higher susceptibility to environmental constraints including drought and also in different potential to cope and exploit UV radiation. The responses of different buckwheats to UV, drought and their combination differed in different species. Selenium treatment may mitigate negative effects of envi

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2

Suzuki, Tatsuro, Takahiro Hara, Takashi Hara, and Kenjiro Katsu. "Effect of storage temperature on occurrence of secondary dormancy in buckwheat seeds." Seed Science and Technology 48, no. 2 (2020): 257–67. http://dx.doi.org/10.15258/sst.2020.48.2.13.

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Buckwheat (Fagopyrum spp.) is an important crop in many parts of the world, and many varieties have been developed. One of the important breeding issues to be addressed is the low resistance to preharvest-sprouting which causes loss in yields and quality of buckwheat grain. The occurrence of dormancy in cultivated buckwheat, including presence of secondary dormancy has yet to be clarified. In this study, we investigated the effects of storage temperature and periods using nine common buckwheat (Fagopyrum esculentum), seven Tartary buckwheat (Fagopyrum tataricum) and one wild buckwheat (Fagopyr

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3

Popović, Vera, Viliana Vasileva, Aleksandar Filipović, et al. "Improvement of buckwheat production in conditions of climate change." Bulgarian Journal of Crop Science 62, no. 1 (2025): 102–12. https://doi.org/10.61308/zwep1025.

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Buckwheat‘s hight nutritional and pharmacological qualities make this pseudo cereal, a potential functional food and a symbol of a healthy lifestyle. The demand for buckwheat grain has grown because of its excellent nutritional value, balanced amino acid content, and abundance of lysine and arginine. Proteins, dietary fiber, vitamins, flavonoids, fagopyrins, d-fagomine, and phenolic acids are among the bioactive components of buckwheat that have promising therapeutic effects against chronic illnesses. Every year, there are noticeable changes in the climate, increasing temperatures and decreasi

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4

Golob, Aleksandra, Neja Luzar, Ivan Kreft, and Mateja Germ. "Adaptative Responses of Common and Tartary Buckwheat to Different Altitudes." Plants 11, no. 11 (2022): 1439. http://dx.doi.org/10.3390/plants11111439.

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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. In common buckwheat, grown at the highest elevation, there was an increased investment in secondary metabolism, and decreased investment in primary metabolism, since the production of UV-absorbing compounds was enhanced while the amounts of chlorophylls and carotenoids decreased. In Tartary buckwheat, the amounts of UV-absorbing compo

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5

Chen, Yen-Liang, Kai-Min Yang, Xin-Yu Shiao, Jan-Jeng Huang, Yu-An Ma, and Po-Yuan Chiang. "Relationship between Storage Quality and Functionality of Common Buckwheat (Fagopyrum esculentum Moench) and Tartary Buckwheat (Fagopyrum tataricum Gaertn) at Different Temperatures." AgriEngineering 6, no. 3 (2024): 3121–36. http://dx.doi.org/10.3390/agriengineering6030178.

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Buckwheat and other grains have become influential in sustainable agriculture and food security owing to climate change. However, subpar storage conditions can result in the deterioration of the nutritional value and active components of buckwheat, making storage quality a significant research subject. This study examined common buckwheat (CB) and Tartary buckwheat (TB) stored at 4 °C, 30 °C, and 55 °C from 0 to 6 months to assess storage quality and its relationship to the preservation of active components. The results of agglomerative hierarchical clustering (AHC) and principal component ana

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6

Akhundova, Nazilya, and Aynur Babashli. "Development of a production technology for cooked sausages using buckwheat extracts and their impact on quality and storage life." Eastern-European Journal of Enterprise Technologies 1, no. 11 (133) (2025): 63–70. https://doi.org/10.15587/1729-4061.2025.323144.

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The paper examines the production of meat sausages using buckwheat extracts, which possess antioxidant activity and are of great interest to the food industry. Adding buckwheat extract to cooked sausages has shown significant advantages in preserving quality and nutritional value. Products containing the extract retained their organoleptic properties longer and exhibited lower oxidation rates, confirming buckwheat's high antioxidant activity. The use of natural additives to enhance the quality and extend the shelf life of finished products is a relevant issue. The paper provides a detailed des

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7

Cagaš, B. "Buckwheat Zita." Czech Journal of Genetics and Plant Breeding 45, No. 4 (2009): 178. http://dx.doi.org/10.17221/46/2009-cjgpb.

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8

Wu, Yuling, Zhanming Li, Hui Zhu, Run Zi, Fang Xue, and Yue Yu. "Identification of Tartary Buckwheat (Fagopyrum tataricum (L.) Gaertn) and Common Buckwheat (Fagopyrum esculentum Moench) Using Gas Chromatography–Mass Spectroscopy-Based Untargeted Metabolomics." Foods 12, no. 13 (2023): 2578. http://dx.doi.org/10.3390/foods12132578.

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Tartary buckwheat has attracted more attention than common buckwheat due to its unique chemical composition and higher efficacy in the prevention of various diseases. The content of flavonoids in Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) is higher than that in common buckwheat (Fagopyrum esculentum Moench). However, the processing process of Tartary buckwheat is complex, and the cost is high, which leads to the frequent phenomenon of common buckwheat counterfeiting and adulteration in Tartary buckwheat, which seriously damages the interests of consumers and disrupts the market order.

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9

Wijngaard, H. H., and E. K. Arendt. "Buckwheat." Cereal Chemistry Journal 83, no. 4 (2006): 391–401. http://dx.doi.org/10.1094/cc-83-0391.

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10

Norbäck, Dan, and Gunilla Wieslander. "A Review on Epidemiological and Clinical Studies on Buckwheat Allergy." Plants 10, no. 3 (2021): 607. http://dx.doi.org/10.3390/plants10030607.

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Background: Cultivated buckwheat include two species originating from China: common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tartaricum). Buckwheat can cause IgE-mediated allergy, including severe allergic reactions and anaphylaxis. Exposure can occure when eating buckwheat food (food allergen), when producing or handling buckwheat food (occupational exposure) or when sleeping on buckwheat husk pillows (houeshold environmental exposure). Methods: A search on buckwheat allergy in the medical datbase PubMed from 1970–2020. Result: A number of allergenic proteins have bee

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11

Kim, Sung Hoon, Myung Heon Lee, Jung Sun Lee, et al. "Production of Buckwheat Bread Containing Buckwheat Leaves and Laminaria japonica Extracts." Food Engineering Progress 28, no. 2 (2024): 103–11. http://dx.doi.org/10.13050/foodengprog.2024.28.2.103.

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Buckwheat leaves have the best antioxidant properties, including flavonoids, rutin, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging ability compared to common buckwheat and tartary buckwheat. The total dietary fiber content of the powder extracted by mixing buckwheat leaves and sea tangle was 30.5%. To manufacture bread containing mixed buckwheat flour, 10, 20, and 30% buckwheat flour was mixed in to produce buckwheat bread. The bread’s characteristics underwent significant changes with varying levels of buckwheat flour. As the buckwheat content increased, the size of the bread decreased,

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12

Germ, Mateja, Aleksandra Golob, Katarina Vogel Mikuš, et al. "The potential of Si and Se as biostimulants to enhance resistance to climatic conditions and improve yields in common and Tartary buckwheat." Fagopyrum 42, no. 1 (2025): 19–28. https://doi.org/10.3986/fag0045.

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Common buckwheat and Tartary buckwheat are pseudocereals and grow worldwide. Due to the high concentration of flavonoids, buckwheats are potential sources of smart food. Tartary and common buckwheat are traditionally grown in mountain regions of China, Korea, the northern parts of India, Bhutan, and Nepal. Plants that grow in high elevations are exposed to intense UV radiation, which can harm susceptible sites in the plants. Plants defend themselves against intense radiation by synthesising UV-absorbing compounds. Drought will probably become more frequent and intense due to climate change. UV

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13

Kozar – Mukič, Marija. "Buckwheat at Slovenians in Hungary." Fagopyrum 41, no. 2 (2024): 49–56. http://dx.doi.org/10.3986/fag0041.

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Two types of buckwheat were grown in Porabje: grey buckwheat (törsko dino) for human consumption and feeding honey bees, and the green buckwheat, Tartary buckwheat (»wild buckwheat«) for animal feed. Buckwheat was sown at the beginning of July in a rye stubble and harvested at the end of September. History of growing buckwheat, nutritional habits and dishes of Slovenians in Porabje and other parts of Hungary are presented.

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14

Noda, Takahiro, Koji Ishiguro, Tatsuro Suzuki, and Toshikazu Morishita. "Roasted Tartary Buckwheat Bran as a Material for Producing Rutin-Rich Tea Beverages." Plants 10, no. 12 (2021): 2662. http://dx.doi.org/10.3390/plants10122662.

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Tartary buckwheat bran, a byproduct of buckwheat milling, is commonly treated as waste. The present study examined the rutin content during successive infusions of roasted Tartary buckwheat bran and grain to develop a functional Tartary buckwheat tea. Samples (6 g) of roasted Tartary buckwheat bran and grain were rinsed with 300 mL of hot water (>95 °C) for 0.5 min. For the first infusion test, the tea infusion sample of roasted Tartary buckwheat bran contained a distinctly higher amount of rutin (389 mg/L) than that of the roasted Tartary buckwheat grain (68 mg/L). Overall, rutin was more

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15

Treadwell, Danielle D., and Nancy G. Creamer. "638 Intercropping Buckwheat and Sweet Corn: Competition and Management Factors." HortScience 35, no. 3 (2000): 507D—507. http://dx.doi.org/10.21273/hortsci.35.3.507d.

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Row intercropping sweet corn (Zea mays L.) with a living mulch of buckwheat (Fagopyrum esculentum Moench) may reduce weed competition without reducing sweet corn yields. The objective of this experiment was to examine competition for nutrients, crop water use, and plant growth between weeds, buckwheat, and organically grown sweet corn, and examine the impact of buckwheat on weed densities and corn yields. In 1999, `Bodacious' (sehybrid) sweet corn was planted to 41,000 plants/ha stand and the following treatments were applied: 1) `Manor' buckwheat planted at 0 kg·ha–1, 56 kg·ha kg·ha–1, and 11

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16

Vombergar, Blanka, Marija Horvat, Stanko Vorih, and Nataša Pem. "New trends in preparing buckwheat dishes in Slovenia." Fagopyrum 38, no. 2 (2021): 35–42. http://dx.doi.org/10.3986//fag0021.

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Slovenian cuisine is traditionally related to the use of buckwheat, especially common buckwheat. At the Education Centre Piramida Maribor there are developing possibilities of using common and Tartary buckwheat in modern gastronomy. This paper presentings buckwheat dishes, which were developed and upgraded according to the trends in modern nutrition, along with market responses. Present varieties of buckwheat bread made with different leavening agents (e.g. yeast, sourdough, baking powder, cream of tartar, mineral water and without rising agents), confectionnery (e.g. cakes, pies, cream-pies,

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17

Wen, Wen, Zhiqiang Li, Jirong Shao, et al. "The distribution and sustainable utilization of buckwheat resources under climate change in China." Plants 10, no. 10 (2022): 2081. https://doi.org/10.3390/plants10102081.

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Buckwheat is a pseudo cereal and its cultivation history can be traced back to thousands of years ago in China. Nowadays, buckwheat is a symbol of healthy life because of its rich nutritional and pharmacological properties. In this research, the current suitable areas of 19 wild buckwheat species were analyzed by the MaxEnt model, which proved that southwestern China was the diversity center of buckwheat. Their morphological characteristics and geographical distribution were analyzed. In addition, it was found that the change of buckwheat cultivation in three periods might be related to the Gr

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18

Noda, Takahiro, Koji Ishiguro, Tatsuro Suzuki, and Toshikazu Morishita. "Tartary Buckwheat Bran: A Review of Its Chemical Composition, Processing Methods and Food Uses." Plants 12, no. 10 (2023): 1965. http://dx.doi.org/10.3390/plants12101965.

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Tartary buckwheat (Fagopyrum tataricum Gaertn.) containing large amounts of functional compounds with antioxidant activity, such as rutin, has attracted substantial research attention due to its industrial applications. Particularly, the functional compounds in Tartary buckwheat bran, an unexploited byproduct of the buckwheat flour milling process, are more concentrated than those in Tartary buckwheat flour. Thus, Tartary buckwheat bran is deemed to be a potential material for making functional foods. However, a review that comprehensively summarizes the research on Tartary buckwheat bran is l

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19

Li, Jing, Pu Yang, Qinghua Yang, et al. "Analysis of Flavonoid Metabolites in Buckwheat Leaves Using UPLC-ESI-MS/MS." Molecules 24, no. 7 (2019): 1310. http://dx.doi.org/10.3390/molecules24071310.

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Flavonoids from plants are particularly important in our diet. Buckwheat is a special crop that is rich in flavonoids. In this study, four important buckwheat varieties, including one tartary buckwheat and three common buckwheat varieties, were selected as experimental materials. The total flavonoid content of leaves from red-flowered common buckwheat was the highest, followed by tartary buckwheat leaves. A total of 182 flavonoid metabolites (including 53 flavone, 37 flavonol, 32 flavone C-glycosides, 24 flavanone, 18 anthocyanins, 7 isoflavone, 6 flavonolignan, and 5 proanthocyanidins) were i

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20

Piao, Chun Hong, Li Ping Liu, Jun Mei Liu, Han Song Yu, Yu Hua Wang, and Yao Hui Hu. "Effects Different Processing Techniques for Flavonoids from Buckwheat and Antioxidative." Advanced Materials Research 1073-1076 (December 2014): 1832–36. http://dx.doi.org/10.4028/www.scientific.net/amr.1073-1076.1832.

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the flavonoid existing in buckwheat is one of the important physiological active substances. This paper studies the baking and cooking, high pressure treatment on the effect of flavonoids from buckwheat and buckwheat grains. Results showed that buckwheat hull has little effect on processing of total flavonoids, after baking, cooking and hyperbaric treatment, buckwheat flavonoids solution rate increased by more than 70%. Instead, made of buckwheat flour dough, is greatly influenced by processing, adding a certain concentration of salt can alleviate the degradation of rutin in buckwheat, but rel

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21

Wen, Wen, Zhiqiang Li, Jirong Shao, et al. "The Distribution and Sustainable Utilization of Buckwheat Resources under Climate Change in China." Plants 10, no. 10 (2021): 2081. http://dx.doi.org/10.3390/plants10102081.

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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 pharmacological properties. In this research, the current suitable areas of 19 wild buckwheat species were analyzed by the MaxEnt model, which proved that southwestern China was the diversity center of buckwheat. Their morphological characteristics and geographical distribution were analyzed for the first time. In addition, it was found that the change of b

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22

Izydorczyk, Marta S., Tricia McMillan, Sharon Bazin, Jerry Kletke, Len Dushnicky, and James Dexter. "Canadian buckwheat: A unique, useful and under-utilized crop." Canadian Journal of Plant Science 94, no. 3 (2014): 509–24. http://dx.doi.org/10.4141/cjps2013-075.

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Izydorczyk, M. S., McMillan, T., Bazin, S., Kletke, J., Dushnicky, L. and Dexter, J. 2014. Canadian buckwheat: A unique, useful and under-utilized crop. Can. J. Plant Sci. 94: 509–524. Buckwheat is a broad-leafed herbaceous annual plant, belonging to the genus Fagopyrum of the family Polygonaceae, the “smartweed” family, also called the buckwheat, rhubarb, or sorrel family. Although not a cereal, buckwheat on the whole resembles cereal grains; it is handled and processed like other cereals and officially listed among the 20 grains inspected and graded by the Canadian Grain Commission. In addit

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23

Li, Hong Mei, Yun Long Li, Jun Jun Hu, Jun Sheng Bian, and Fang Shan. "Regeenera of Tartary Buckwheat Seedlings." Applied Mechanics and Materials 675-677 (October 2014): 1101–6. http://dx.doi.org/10.4028/www.scientific.net/amm.675-677.1101.

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Regeneration of tartary buckwheat seedlings is a new cultural technology concerning One-year-two-harvest of tartary buckwheat. Buckwheat was planted 30-40 days ahead in a frost-free period of 120-130 days in main buckwheat-producing regions so that the soil can be made full use during dormant phase. Then, buckwheat can be harvested twice. Firstly, when the tartary buckwheat seedlings grow up, it could be harvested during bud period to the beginning of florescence as a green vegetable. And then the tartary buckwheat grains were harvested after autumn. The technology allows farmers increase prod

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24

Muraoka, Rie, Hsiaoping Chien, and Minjuan Zhao. "Production and Market Participation of Buckwheat Farmers: Micro-Evidence from Shaanxi Province, China." Sustainability 15, no. 6 (2023): 4822. http://dx.doi.org/10.3390/su15064822.

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Buckwheat is an important coarse grain often grown in China’s marginal and dry mountainous areas; however, few empirical studies have quantified the factors that increase land productivity and encourage buckwheat farmers’ market participation. To address this gap in the literature, this study aims to empirically identify the factors associated with the land productivity of buckwheat, those associated with buckwheat farmers’ decisions regarding market participation, and those associated with buckwheat selling prices; unique survey data collected from rural buckwheat farmers in China in 2016 are

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Park, Min Ook, Hi Jin Kim, Ik Young Choi, and Cheol Ho Park. "Development and utilization of buckwheat sprouts in Korea." Fagopyrum 39, no. 1 (2022): 19–26. http://dx.doi.org/10.3986/fag0025.

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History and dishes of buckwheat sprouts in Korea were reviewed from both industrial factory production andnon-industrial home cultivation. Industrialization of buckwheat sprouts was generally unsatisfactory because of limited demand in the market. Home-growing of buckwheat sprouts is recommended for individual health promotion. Research on buckwheat sprouts is being multifariously conducted such as component analysis, biological activity, application for food processing, creative culinary etc. Exploring and wide-spreading the protective effects of buckwheat sprouts on chronic disease are neede

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26

Sakac, Marijana, Ivana Sedej, Anamarija Mandic, and Aleksandra Misan. "Antioxidant properties of buckwheat flours and their contribution to functionality of bakery, pasta and confectionary products." Chemical Industry 69, no. 5 (2015): 469–83. http://dx.doi.org/10.2298/hemind140220062s.

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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 polyphenols and tocopherols. Buckwheat polyphenols are represented by phenolic acids and flavonoids, mainly rutin, a proven potent antioxidant. The content of polyphenols and tocopherols in buckwheat grain primarily depends on the buckwheat species, growing area, climate and growing conditions. Common buckwheat (Fagopyrum esculentum M?ench), which is often used

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27

Kim, Sung Hoon, Seung Tae Kim, Sung Huo Kim, Myung-heon Lee, Jung-sun Lee, and Sung Hoon Park. "Production of enzyme food using buckwheat leaves and sea tangle." Food Engineering Progress 28, no. 4 (2024): 358–65. https://doi.org/10.13050/foodengprog.2024.28.4.358.

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The polyphenol content of common buckwheat, Tartary buckwheat, buckwheat leaves, sea tangle, sea mustard ears, and fusiformis were analyzed. Among these, buckwheat leaves exhibited the highest polyphenol content. Hot water extraction followed by treatment with plantase enzyme increased the polyphenol yield by 56% for buckwheat leaves and by 34% for sea tangle. Cytotoxicity test performed on 3T3-L1 pre-adipocytes for seaweeds and buckwheat leaves revealed no significant cytotoxic effects compared to that of the control group at 1 mg/mL. Additionally, when examining the effects of buckwheat leaf

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28

Bulan, Mary T. Saunders, David E. Stoltenberg, and Joshua L. Posner. "Buckwheat Species as Summer Cover Crops for Weed Suppression in No-Tillage Vegetable Cropping Systems." Weed Science 63, no. 3 (2015): 690–702. http://dx.doi.org/10.1614/ws-d-14-00088.1.

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Buckwheat is a broadleaved annual species that is often used as a summer cover crop for its quick growth, weed suppressive ability, and ease of management. Tartary buckwheat is a species related to buckwheat, with many of the same traits valued in buckwheat as a cover crop. However, Tartary buckwheat has been reported to grow more vigorously than buckwheat, especially in cool conditions, which might fill a unique niche for vegetable farmers in Wisconsin and other northcentral states. Our research objectives were to determine the effectiveness of Tartary buckwheat relative to buckwheat for weed

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Lejiņš, Andris, and Biruta Lejiņa. "THE BUCKWHEAT ROLE IN CROP ROTATION AND WEED CONTROL IN THIS SOWINGS IN LONG TERM TRIAL." Environment. Technology. Resources. Proceedings of the International Scientific and Practical Conference 1 (August 3, 2015): 141. http://dx.doi.org/10.17770/etr2009vol1.1102.

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Buckwheat research has been carried out within the long-term crop rotation stationary that was established in 1969 as a part of the Research institute of Agriculture. Buckwheat proportion within the partcular crop rotations went up to 22%. The highest buckwheat yields were obtained from the buckwheat variants that where cultivated after winter rye, and within the buckwheat monoculture experimental plots. A considerable yield decrease was observed when cultivating buckwheat after potatoes. Weeds in the buckwheat sowing were effectively brought under control by the herbicide Butisane 400 (1.5 l

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Kasajima, Shinya. "Recent advances in the nutritional, functional, and agronomic traits of Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.)." Fagopyrum 38, no. 1 (2021): 5–13. http://dx.doi.org/10.3986/fag0018.

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Tartary buckwheat (Fagopyrum tataricum(L.) Gaertn.) is considered a functional food because its seeds contain higher amounts of polyphenols (e.g., rutin) compared to common buckwheat. However, because of its highly bitter taste and difficulties in cultivation, the agricultural production and usage of Tartary buckwheat in food products remain limited. The nutritional and functional ingredients of Tartary buckwheat include quercetin, which causes its bitterness and is generated by rutinosidase (rutin-degrading enzyme). A nonbitter Tartary buckwheat variety with trace levels of rutinosidase has r

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31

Corey, Kris, Anwar A. Hamama, Haiwen Li, Rafat A. Siddiqui, Chyer Kim, and Harbans L. Bhardwaj. "Composition of Buckwheat Honey." Journal of Agricultural Science 14, no. 9 (2022): 59. http://dx.doi.org/10.5539/jas.v14n9p59.

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Buckwheat has been grown in Virginia since late 1700s; however, today the crop is almost non-existent in Virginia. Since buckwheat flowers profusely in a few weeks after planting, it has potential to support honeybees but there is a lack of information about quality of buckwheat honey produced in Virginia. Our objective was to characterize composition of honey produced by honeybees foraging on buckwheat (Buckwheat honey), compared to that produced by honeybees foraging on wild plants (Wild plant honey). Buckwheat honey differed in composition, antioxidant concentrations, and microbial activiti

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32

Kumar, Virender, Daniel C. Brainard, and Robin R. Bellinder. "Suppression of Powell Amaranth (Amaranthus powellii) by Buckwheat Residues: Role of Allelopathy." Weed Science 57, no. 1 (2009): 66–73. http://dx.doi.org/10.1614/ws-08-028.1.

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Previous studies have demonstrated that emergence and growth of Powell amaranth is inhibited in soils where buckwheat has been grown and incorporated. The primary objectives of this research were to (1) evaluate the possible role of allelopathy in explaining that suppression; (2) distinguish between suppression caused by incorporation of fresh buckwheat residues from suppression caused by changes in soil during buckwheat growth; and (3) quantify the relative importance of buckwheat root vs. shoot tissues in suppression. When all buckwheat plant parts were removed from soil in which buckwheat w

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33

Siwatch, Munish, Ritika B. Yadav, and Baljeet S. Yadav. "THERMAL, PASTING AND RHEOLOGICAL PROPERTIES OF PROCESSED BUCKWHEAT (FAGOPYRUM ESCULENTUM) FLOUR." Asian Journal of Pharmaceutical and Clinical Research 10, no. 9 (2017): 134. http://dx.doi.org/10.22159/ajpcr.2017.v10i9.18174.

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Objective: The aim of the study was to analyze the effect of various processing treatments on thermal, pasting, and rheological properties of buckwheat flour.Methods: Buckwheat seeds were processed through different processing treatments including cooking, germination, and fermentation, and their flours were produced. The processed flours were analyzed for their thermal properties using differential scanning calorimeter, pasting properties using rapid visco-analyzer, and rheological properties using rotational rheometer.Results: Fermented buckwheat flour showed significantly (p≤0.05) higher on

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34

Tarasova, E. "Study of the Relationship Between Technological Indicators of Buckwheat Grain during Storage." Bulletin of Science and Practice 11, no. 6 (2025): 415–25. https://doi.org/10.33619/2414-2948/115/51.

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The technological properties of buckwheat grain greatly influence the quality of buckwheat groats. As a rule, buckwheat grain is subjected to short-term or long-term storage before processing. In this paper we investigated the technological parameters of buckwheat grain during two-year storage in silos of elevator. According to the results of monitoring the stability of technological indicators during storage was established, which shows the possibility of obtaining buckwheat groats of high quality from buckwheat grain after prolonged storage. A strong positive correlation between the indicato

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Nahberger, Tina Unuk, Tine Grebenc, Daniel Žlindra, et al. "Buckwheat Milling Waste Effects on Root Morphology and Mycorrhization of Silver Fir Seedlings Inoculated with Black Summer Truffle (Tuber aestivum Vittad.)." Forests 13, no. 2 (2022): 240. http://dx.doi.org/10.3390/f13020240.

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Large amounts of buckwheat waste are generated annually by the industry and are used in several different ways. To date, there has been little research regarding its suitability as a medium for growing seedlings in nurseries. The aim of this study was therefore to analyze the suitability of common and Tartary buckwheat wastes (brans and husks) as media used for raising seedlings. A pot experiment with five different treatments was carried out, in which silver fir root parameters were analyzed and compared 6 and 12 months after summer truffle-spore inoculation. A significantly higher concentrat

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Cheng, Ni, Liming Wu, Jianbin Zheng, and Wei Cao. "Buckwheat Honey Attenuates Carbon Tetrachloride-Induced Liver and DNA Damage in Mice." Evidence-Based Complementary and Alternative Medicine 2015 (2015): 1–10. http://dx.doi.org/10.1155/2015/987385.

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Buckwheat honey, which is widely consumed in China, has a characteristic dark color. The objective of this study was to investigate the protective effects of buckwheat honey on liver and DNA damage induced by carbon tetrachloride in mice. The results revealed that buckwheat honey had high total phenolic content, and rutin, hesperetin, andp-coumaric acid were the main phenolic compounds present. Buckwheat honey possesses super DPPH radical scavenging activity and strong ferric reducing antioxidant power. Administration of buckwheat honey for 10 weeks significantly inhibited serum lipoprotein ox

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Марьин, Василий, Vasily Mar'in, Александр Верещагин, Alexander Vereshchagin, Николай Бычин, and Nicolay Bychin. "Winter Buckwheat Grain: The Dynamic Pattern of the Mechanical Properties of the Main Fraction." Food Processing: Techniques and Technology 49, no. 1 (2019): 97–103. http://dx.doi.org/10.21603/2074-9414-2019-1-97-103.

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As quality requirements get lower and lower, the quality of buckwheat grain meant for buckwheat groats is deteriorating. The most typical example is winter buckwheat grain. Buckwheat grain has to be sorted according to various fractions before scouring. Thus, the mechanical properties of these fractions remain a relevant field of study. The research features the dynamic pattern in the mechanical properties of the main fractions of winter buckwheat grain according to fraction before and after storage. The research subject is fractions of buckwheat sorted according to grain size before scouring.

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Luthar, Zlata, Meiliang Zhou, Aleksandra Golob, and Mateja Germ. "Breeding Buckwheat for Increased Levels and Improved Quality of Protein." Plants 10, no. 1 (2020): 14. http://dx.doi.org/10.3390/plants10010014.

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Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.) and common buckwheat (Fagopyrum esculentum Moench) are important sources of proteins with balanced amino-acid compositions, and thus of high nutritional value. The polyphenols naturally present in Tartary buckwheat and common buckwheat lower the true digestibility of the proteins. Digestion-resistant peptides are a vehicle for fecal excretion of steroids, and in this way, for bile acid elimination and reduction of cholesterol concentrations in serum. Buckwheat proteins are more effective compared to soy proteins for the prevention of gallsto

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Skřivan, Pavel, Diana Chrpová, Blanka Klitschová, Ivan Švec, and Marcela Sluková. "Buckwheat Flour (Fagopyrum esculentum Moench)—A Contemporary View on the Problems of Its Production for Human Nutrition." Foods 12, no. 16 (2023): 3055. http://dx.doi.org/10.3390/foods12163055.

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Buckwheat is returning to the countries of Central Europe; there are several reasons for this: firstly, due to its interesting chemical composition (proteins, fibre, and phenolic compounds), which is reflected in its nutritional value and potential health benefits. Secondly, because buckwheat, and buckwheat flour especially, are suitable raw materials for the production of gluten-free foods. Buckwheat flours are classified similarly to wheat flours, but the different anatomy of wheat grains and buckwheat seeds makes this classification partly misleading. While wheat flours are largely produced

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Akhundova, Nazilya, Aynur Babashli, and Natavan Gadimova. "Development of technology for fermented milk product “Gatyg” based on buckwheat varieties grown in Azerbaijan." Eastern-European Journal of Enterprise Technologies 5, no. 11 (131) (2024): 16–23. http://dx.doi.org/10.15587/1729-4061.2024.312155.

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The object of the study is the production of the national fermented milk product “Gatyg” based on sprouts of buckwheat varieties grown in Azerbaijan. Buckwheat is one of the most important grain food crops, contains protein of high nutritional value and a significant amount of dietary fiber, vitamins B1, B2 and E, as well as minerals. Rutin and quercetin are the main antioxidants in buckwheat. Due to the high rutin content, buckwheat is used to maintain the functional capabilities of the vascular system. The biological value of buckwheat proteins is more than 90 %. A recipe and technology for

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Kreft, Ivan, Aleksandra Golob, Blanka Vombergar, and Mateja Germ. "Tartary Buckwheat Grain as a Source of Bioactive Compounds in Husked Groats." Plants 12, no. 5 (2023): 1122. http://dx.doi.org/10.3390/plants12051122.

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Tartary buckwheat (Fagopyrum tataricum Gaertn.) originates in mountain regions of Western China, and is cultivated in China, Bhutan, Northern India, Nepal, and Central Europe. The content of flavonoids in Tartary buckwheat grain and groats is much higher than in common buckwheat (Fagopyrum esculentum Moench), and depends on ecological conditions, such as UV-B radiation. Buckwheat intake has preventative effects in chronic diseases, such as cardiovascular diseases, diabetes, and obesity, due to its content of bioactive substances. The main bioactive compounds in Tartary buckwheat groats are fla

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Badamshina, Elena, Svetlana Leonova, and Nelya Nikulina. "USE OF BUCKWHEAT IN BREAD RECIPE." Bulletin of KSAU, no. 5 (July 10, 2024): 199–206. http://dx.doi.org/10.36718/1819-4036-2024-5-199-206.

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The purpose of research is to study the chemical composition of buckwheat varieties bred in the Republic of Bashkortostan and the influence of buckwheat flour on bread quality indicators. Objectives: to study the chemical composition of buckwheat varieties in the Republic of Bashkortostan, to identify varieties that have the highest nutritional value; to set parameters for soaking and germination of buckwheat grains; to carry out the selection of technological parameters for baking bread from composite flour (first grade wheat flour and buckwheat flour); to explore the quality indicators of br

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Lukšič, Lea, Aleksandra Golob, Maria Mravik, and Mateja Germ. "UV absorbing compounds in buckwheat protect plants and provide health benefit for humans / UV absorbirajoče snovi v ajdi ščitijo rastline in prispevajo k zdravju ljudi." Folia biologica et geologica 61, no. 1 (2020): 75–87. http://dx.doi.org/10.3986/fbg0070.

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Buckwheat became a pan-Eurasian crop, when it expanded via Himalaya to Europe. Common buckwheat is one of the oldest domesticated crops in Asia, while Tartary buckwheat is still thriving as a wild or weedy plant. Buckwheat belongs to dicotyledonous crops that can tolerate poor soils and extreme environment conditions. Buckwheat grows on high elevation, where the intensities of UV radiation are usually high. Buckwheat is a fast-growing plant rich in ﬂavonoids, which absorb UV radiation and have an antioxidant potential. Flavnoids have positive effect also on human health. Besides common buckwhe

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Vombergar, Blanka, Lidija Tašner, Marija Horvat, et al. "Buckwheat – Challenges in nutrition and technology / Ajda – izzivi v tehnologiji in prehrani." Fagopyrum 39, no. 2 (2022): 33–42. http://dx.doi.org/10.3986/fag0026.

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The buckwheat market is dominated by common buckwheat, however, the production of Tartary buckwheat is also growing. New varieties of Tartary buckwheat have been registered, and the technology of husking and grinding is being developed. The offer of Tartary buckwheat is becoming more accessible for consumers, and buckwheat products and beverages is strongly increasing in the industry. The selection of buckwheat dishes in gastronomy is becoming more and more noticeable. Buckwheat festivals, days of buckwheat delicacies, weeks of buckwheat cuisine, and competitions in preparing buckwheat dishes

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Kučka, Matúš, Katarína Ražná, Simona Čerteková, et al. "BUCKWHEAT – A GENOMIC, TRANSCRIPTOMIC AND PROTEOMIC VIEW." Journal of microbiology, biotechnology and food sciences 13, no. 3 (2023): e10059. http://dx.doi.org/10.55251/jmbfs.10059.

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Buckwheat is a pseudocereal from the Polygonaceae family. Two species from this family are commercially exploited – common buckwheat and tartary buckwheat. Buckwheat comes from China, although in recent years, the highest production has been noted in Russia. With its nutritional composition (mainly rutin), it has a beneficial effect on human health. Rutin is mainly contained in the flowers and leaves of buckwheat, and it has antidiabetic, neuroprotective and antioxidant properties; it improves blood pressure and lowers cholesterol levels. In addition to rutin, buckwheat contains bioactive pept

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Regvar, Marjana, Urška Bukovnik, Matevž Likar, and Ivan Kreft. "UV-B radiation affects flavonoids and fungal colonisation in Fagopyrum esculentum and F. tataricum." Open Life Sciences 7, no. 2 (2012): 275–83. http://dx.doi.org/10.2478/s11535-012-0017-4.

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AbstractIn the present study, we have evaluated the effects of increased UV-B radiation that simulates 17% ozone depletion, on fungal colonisation and concentrations of rutin, catechin and quercetin in common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tataricum). Induced root growth and reduced shoot:root ratios were seen in both of these buckwheat species after enhanced UV-B radiation. There was specific induction of shoot quercetin concentrations in UV-B-treated common buckwheat, whereas there were no specific responses for flavonoid metabolism in tartary buckwheat. Ro

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Korpacheva, Svetlana, Kristina Serasutdinova, Igor Lomovsky, and Olga Chugunova. "Technological aspects of obtaining melanin and powder from buckwheat hull and their use in food technology." E3S Web of Conferences 296 (2021): 07007. http://dx.doi.org/10.1051/e3sconf/202129607007.

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In the paper, technology of melanin and powder from buckwheat (Fagopyrum esculentum) hull obtaining is studied. Buckwheat hull is a by-product of buckwheat grain production and has high antioxidant activity. It is a cheap source for raw material with high content of cellulose and brown melanin pigment. In Russia, buckwheat grain is strategical crop used in child and dietary nutrition. Buckwheat hulls, which production volume is about 22% of the total volume of processed grain, are practically not used. At the same time, buckwheat hull can be regarded as a valuable raw material for obtaining of

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Lee, Chaeyoon, Sujin Lee, and Sangsuk Oh. "Recent Trends in Buckwheat Allergen Research : a mini review." Food Engineering Progress 16, no. 4 (2012): 314–24. http://dx.doi.org/10.13050/foodengprog.2012.16.4.314.

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Buckwheat (Fagopyrum esculentum) is one of the traditional crops and there is a growing global attention as a healthy food because of its rich nutrition. Buckwheat allergy is an IgE mediated immediate-type reaction and it is considered to be a critical allergen because it causes severe allergic reactions by small amount of intake particularly in children. In this issue of Buckwheat allergy, research papers about various topics - major allergens of buckwheat, clinical reports, detection methods and methods to reduce allergenic reaction - were reviewed. Major buckwheat allergens reported and lis

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Lineva, Anna, Eva Tavčar Benković, Samo Kreft, and Ellen Kienzle. "Remarkable frequency of a history of liver disease in dogs fed homemade diets with buckwheat." Tierärztliche Praxis Ausgabe K: Kleintiere / Heimtiere 47, no. 04 (2019): 242–46. http://dx.doi.org/10.1055/a-0894-8141.

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Abstract Objective In our nutrition consultation service we observed liver disease in 2 dogs of one owner who was feeding buckwheat. This led to the hypothesis that buckwheat may cause problems. The present retrospective study in a German and a Russian nutrition consultation service was carried out to see whether there is an increased incidence of liver disease in dogs fed buckwheat. Materials and methods A retrospective study was carried out on the nutrition consultation cases of the Chair of Animal Nutrition and Dietetics, LMU Munich and a Russian nutrition consultant. All cases of dogs with

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Golob, Aleksandra, Mateja Germ, Ivan Kreft, Igor Zelnik, Urška Kristan, and Vekoslava Stibilj. "Selenium uptake and Se compounds in Se-treated buckwheat." Acta Botanica Croatica 75, no. 1 (2016): 17–24. http://dx.doi.org/10.1515/botcro-2016-0016.

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AbstractIn field experiments, tartary buckwheat and hybrid buckwheat were foliarly sprayed with an aqueous solution of sodium selenate (20 mg Se L-1). In treated plants, the selenium content was significantly higher than in controls, irrespective of the plant part and taxon of buckwheat. The highest average Se concentrations in hybrid and tartary buckwheat were found in seeds. The main Se species found in seeds was Semethionine. Selenium-sprayed plants had higher photochemical efficiency of photosystem II in both taxa and higher electron transport system activity in hybrid buckwheat, suggestin

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