SCIENCE AND TECHNOLOGY OF CEREALS, OILS AND FOODS

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Home > Archive>Volume 26, Issue 3, 2018 >41-44
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Research progress of functional characteristics of buckwheat and development of its products
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    Abstract:

    Research on buckwheat at home and abroad focus on analysis and extraction of its nutritional components and active material, especially on the extraction and the physicochemical properties of the flavonoids and polyphenol in buckwheat.Many researchers involve in the exploitation of buckwheat food, including staple food such as steamed bread, noodles and bread,drink such as beverage, beer and buckwheat tea, and some functional products. The research status and development of buckwheat nutrition, bioactive components, food made of buckwheat and functional products are summarized.

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  • Online: May 23,2018
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