Toward the Use of Buckwheat as an Ingredient for the Preparation of Functional Food

A. Brunori, C. Nobili, S. Procacci

Research output: Chapter in Book/Report/Conference proceedingChapter (peer-reviewed)

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.
Original languageEnglish
Title of host publicationMolecular Breeding and Nutritional Aspects of Buckwheat
PublisherElsevier Inc.
ISBN (Electronic)9780128037140
ISBN (Print)9780128036921
DOIs
Publication statusPublished - 1 Jun 2016
Externally publishedYes

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All Science Journal Classification (ASJC) codes

  • Engineering(all)
  • Agricultural and Biological Sciences(all)

Cite this

Brunori, A., Nobili, C., & Procacci, S. (2016). Toward the Use of Buckwheat as an Ingredient for the Preparation of Functional Food. In Molecular Breeding and Nutritional Aspects of Buckwheat Elsevier Inc.. https://doi.org/10.1016/B978-0-12-803692-1.00017-1