The functional food development is one of the most interesting fields of the food industry. The knowledge of the effects of processing is essential in order to optimize the conditions and to obtain functional foods rich in bioactive compounds. Many functional buckwheat derived bakery and non-bakery products have been put into production including buckwheat enhanced breads, biscuits, snacks, noodles, tea, tarhana, sprouts, and finally buckwheat honey. This article reviews the studies carried out in the past few years in relation to the effects of processing on bioactive compounds in buckwheat derived bakery and non-bakery products, and on their overall nutritional value and consumer acceptance. Finally, the future trends in buckwheat processing are addressed.
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Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics Dorota Szawara-Nowak, Natalia Bączek, Henryk Zieliński Journal of Food Science and Technology
Sensory analysis and aroma compounds of buckwheat containing products—a review Małgorzata Starowicz, Georgios Koutsidis, Henryk Zieliński Critical Reviews in Food Science and Nutrition
Intact endosperm cells in buckwheat flour limit starch gelatinization and digestibility in vitro Zhongwei Chen, Qingqing Huang, Qing Xia, Baoping Zha, Jun Sun, Bin Xu, Yong-Cheng Shi Food Chemistry
Bioaccessibility of D-chiro-inositol from water biscuits formulated from buckwheat flours fermented by lactic acid bacteria and fungi Henryk Zieliński, Joanna Honke, Natalia Bączek, Anna Majkowska, Małgorzata Wronkowska LWT
Alteration of phenolic profiles and antioxidant capacities of common buckwheat and tartary buckwheat produced in China upon thermal processing Yongxiang Liu, Chunzhi Cai, Yiliang Yao, Baojun Xu Journal of the Science of Food and Agriculture
Proteins of Amaranth (Amaranthusspp.), Buckwheat (Fagopyrumspp.), and Quinoa (Chenopodiumspp.): A Food Science and Technology Perspective Frederik Janssen, Anneleen Pauly, Ine Rombouts, Koen Jansens, Lomme Deleu, Jan Delcour Comprehensive Reviews in Food Science and Food Safety
Hemp flour as a valuable component for enriching physicochemical and antioxidant properties of wheat bread Anna Mikulec, Stanisław Kowalski, Renata Sabat, Łukasz Skoczylas, Małgorzata Tabaszewska, Anna Wywrocka-Gurgul LWT
Simultaneous determination of atropine and scopolamine in buckwheat and related products using modified QuEChERS and liquid chromatography tandem mass spectrometry Hongping Chen, Jesús Marín-Sáez, Roberto Romero-González, Frenich Garrido Food Chemistry
Effect of commercial processing on polyphenols and antioxidant activity of buckwheat seeds Joanna Klepacka, Agnieszka Najda International Journal of Food Science & Technology
A mini-review of isolation, chemical properties and bioactivities of polysaccharides from buckwheat (Fagopyrum Mill) Xiaolong Ji, Lin Han, Fang Liu, Sheng Yin, Qiang Peng, Min Wang International Journal of Biological Macromolecules
Variations in Accumulation of Lignin and Cellulose and Metabolic Changes in Seed Hull Provide Insight into Dehulling Characteristic of Tartary Buckwheat Seeds Chao Song, Chengrui Ma, Dabing Xiang International Journal of Molecular Sciences
The Impact of Phytases on the Release of Bioactive Inositols, the Profile of Inositol Phosphates, and the Release of Selected Minerals in the Technology of Buckwheat Beer Production Robert Duliński, Marek Zdaniewicz, Aneta Pater, Dagmara Poniewska, Krzysztof Żyła Biomolecules
Characterization of the quality of novel rye-buckwheat ginger cakes by chemical markers and antioxidant capacity Małgorzata Przygodzka, Henryk Zieliński Chemical Papers
Differences in physicochemical properties and in vitro digestibility between tartary buckwheat flour and starch modified by heat-moisture treatment Yao Xiao, Hang Liu, Ting Wei, Jing Shen, Min Wang LWT
POTENTIAL USE OF SOME PSEUDOCEREALS IN THE FOOD INDUSTRY Viktorija Stamatovska, Gjore Nakov, Zora Uzunoska, Tatjana Kalevska, Marija Menkinoska Applied Researches in Technics, Technologies and Education
Effect of milling method on the chemical composition and antioxidant capacity of Tartary buckwheat flour Fang Liu, Caian He, Lijing Wang, Min Wang International Journal of Food Science & Technology
In Vitro Expanded Bioaccessibility of Quercetin-3-Rutinoside and Quercetin Aglycone from Buckwheat Biscuits Formulated from Flours Fermented by Lactic Acid Bacteria Henryk Zieliński, Wiesław Wiczkowski, Joanna Honke, Mariusz Piskuła Antioxidants
A concise review on buckwheat materials based ready to serve and ready to eat food products Krishnaswamy Govindhaswamy, S. Parameshwari Materials Today: Proceedings
Improvement of buckwheat noodles quality via differential pressure explosion puffing (DPEP): cooking and structural quality Shuhong Li, Haili Niu, Ying Gao, Zhuorui Kan, Lan Jiang, Xiuxiu Li, Ye Chen International Journal of Food Engineering
Nutritional properties and amino acid profile of buckwheat bread Stanislaw Kowalski, Anna Mikulec, Barbara Mickowska, Krzysztof Buksa Journal of Food Science and Technology
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