| Title | Toward the Use of Buckwheat as an Ingredient for the Preparation of Functional Food |
|---|---|
| Publication Type | Monografia |
| Year of Publication | 2016 |
| Authors | Brunori, Andrea, Nobili Chiara, and Ferro S. |
| Series Title | Molecular Breeding and Nutritional Aspects of Buckwheat |
| Number of Pages | 219-224 |
| Publisher | Elsevier Inc. |
| Abstract | In modern western society, authorities and consumers are building increasing awareness about the relation between diet and health, and new food ingredients are under investigation for the production of novel healthy foodstuffs. In this scenario, buckwheat may represent a valid opportunity since its consumption may reduce the development of diet-related diseases because of the high biological value of its grain components. Additionally, it can be recommended for patients with celiac disease since it does not contain gluten. The use of buckwheat flour in the recipe of traditional food products has led to innovative foods showing beneficial effects on human health. © 2016 Elsevier Inc. All rights reserved. |
| URL | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85007575308&doi=10.1016%2fB978-0-12-803692-1.00017-1&partnerID=40&md5=a3ebbcdcb024acc58852eb384ace0fe3 |
| DOI | 10.1016/B978-0-12-803692-1.00017-1 |
| Citation Key | Brunori2016219 |
