Fortification of the Health Benefit of Buckwheat (F agopyrum tataricum ) Tea-Reference-Cited by-同舟云学术

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Fortification of the Health Benefit of Buckwheat (F agopyrum tataricum ) Tea

Published:2013-10-17 Issue:4 Volume:38 Page:1882-1889
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Qin Likang¹²,Sui Xiufang³,Zeng Haiying¹²,Xu Zhimin⁴

Affiliation:

1. School of Liquor and Food Engineering; Guizhou University; Guiyang Guizhou China

2. Key Laboratory of Agricultural and Animal Products Storage and Processing of Guizhou Province; Guiyang Guizhou China

3. Institute of Quality and Technology Supervision of Qiandongnan; Guiyang Guizhou China

4. Department of Food Science; Louisiana State University; Baton Rouge LA 70803

Funder

2012 Agricultural Research Program of Guizhou Province

Guiyang Biology Key Program of Guiyang City

The Agricultural Research Program of Guizhou Province

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12160/fullpdf

Reference19 articles.

1. Chalcones, coumarins, and flavanones from the exudate of Angelica keiskei and their chemopreventive effects;Akihisaa;Cancer Lett.,2003

2. Antioxidant properties and rutin content of high pressure-treated raw and roasted buckwheat groats;Błaszczak;Food Bioprocess. Technol.,2011

3. Jasmine green tea epicatechins are hypolipidemic in hamsters (Mesocricetus auratus) fed a high fat diet;Chan;J. Nutr.,1999

4. Tartary buckwheat (Fagopyrum tataricum Gaertn.) as a source of dietary rutin and quercitrin;Fabjan;J. Agric. Food Chem.,2003

5. Two new monoterpene glycosides from ku-ding-cha inhibitors of acyl-CoA: Cholesterol acyltransferase (ACAT);Fukuda;Chem. Pharm. Bull (Tokyo),1996

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