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Št. zadetkov: 2
Hydrothermal treatments affecting the concentration of neochlorogenic acid in dough of Tartary buckwheat
Mateja Germ, Július Árvay, Alena Vollmannová, Tomáš Tóth, Ivan Kreft, Aleksandra Golob
Kratki znanstveni prispevek
Oznake: tatarska ajda;Fagopyrum tataricum;neoklorogenska kislina;ajdovo testo;testo;hidrotermalna obdelava;
This study investigated the effects of initial temperature treatments of gluten-free doughs made from Tartary buckwheat flour, and time of methanol extraction from the cooked doughs of neochlorogenic acid, an important polyphenol metabolite. The doughs were hydrothermally treated from 25 °C to 95 °C ...
Leto: 2020 Vir: Biotehniška fakulteta (UL BF)
Concentrations of phenolic acids are differently genetically determined in leaves, flowers, and grain of common buckwheat (Fagopyrum esculentum Moench)
Alena Vollmannová, Janette Musilová, Judita Lidiková, Július Árvay, Marek Šnirc, Tomáš Tóth, Tatiana Bojňanská, Iveta Čičová, Ivan Kreft, Mateja Germ
Izvirni znanstveni članek
Oznake: Fagopyrum esculentum;navadna ajda;fenolne spojine;flavonoidi;kemična sestava;genetika;deli rastline;listi;cvetovi;zrnje;
Common buckwheat (Fagopyrum esculentum Moench) is a valuable source of proteins, B vitamins, manganese, tryptophan, phytochemicals with an antioxidant effect, and the natural flavonoid rutin. Due to its composition, buckwheat supports the human immune system, regulates blood cholesterol, and is suit ...
Leto: 2021 Vir: Biotehniška fakulteta (UL BF)
Št. zadetkov: 2
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