Effect of milling method on the chemical composition and antioxidant capacity of Tartary buckwheat flour-Reference-Cited by-同舟云学术

Effect of milling method on the chemical composition and antioxidant capacity of Tartary buckwheat flour

Published:2018-05-28 Issue:11 Volume:53 Page:2457-2464
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Liu Fang¹,He Caian²,Wang Lijing¹,Wang Min¹^ORCID

Affiliation:

1. College of Food Science and Engineering; Northwest A& F University; Yang Ling Shaanxi 712100 China

2. Laboratory of Food Microbiology and Biotechnology; Department of Food Technology, Safety and Health; Ghent University; Graaf Karel de Goedelaan 5 8500 Kortrijk Belgium

Funder

Fundamental Research Funds for the Central Universities

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13837/fullpdf

Reference22 articles.

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2. Composition and technological properties of the flour and bran from common and Tartary buckwheat;Bonafaccia;Food Chemistry,2003

3. Tartary buckwheat (Fagopyrum tataricum Gaertn.) as a source of dietary rutin and quercitrin;Fabjan;Journal of Agricultural and Food Chemistry,2003

4. Recent advances in processing and development of buckwheat derived bakery and non-bakery products - a review;Giménez-Bastida;Polish Journal of Food and Nutrition Sciences,2015

5. Comparison of milling fractions of Tartary buckwheat for their phenolics and antioxidant properties;Guo;Food Research International,2012

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