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.
|Title of host publication||Molecular Breeding and Nutritional Aspects of Buckwheat|
|Publication status||Published - 1 Jun 2016|
All Science Journal Classification (ASJC) codes
- Agricultural and Biological Sciences(all)
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