All

What are you looking for?

All
Projects
Results
Organizations

Quick search

  • Projects supported by TA ČR
  • Excellent projects
  • Projects with the highest public support
  • Current projects

Smart search

  • That is how I find a specific +word
  • That is how I leave the -word out of the results
  • “That is how I can find the whole phrase”

Nutritional Aspects of Buckwheat in the Czech Republic

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F16%3A00003770" target="_blank" >RIV/00027006:_____/16:00003770 - isvavai.cz</a>

  • Result on the web

    <a href="http://dx.doi.org/10.1016/B978-0-12-803692-1.00014-6" target="_blank" >http://dx.doi.org/10.1016/B978-0-12-803692-1.00014-6</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1016/B978-0-12-803692-1.00014-6" target="_blank" >10.1016/B978-0-12-803692-1.00014-6</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Nutritional Aspects of Buckwheat in the Czech Republic

  • Original language description

    This chapter provides comprehensive information about buckwheat history, cultivation, and traditional and current utilization in the Czech territory. The last few decades have seen a significant increase in the utilization, demand, and growth of healthy buckwheat products. Nowadays, common buckwheat is one of the main cash crops in Czech organic production. Several studies have highlighted the great impact buckwheat has on human health because of the absence of gluten and its well-balanced amino acid composition, fiber, minerals, fat, vitamins, and bioflavonoids; these attributes are discussed taking into account the current research on buckwheat done in the Czech Republic. In addition, the original research data regarding nutritive components from 3 years of experimentation in common and Tartary buckwheat are included. There is also an emphasis on the elevated content of amino acids in buckwheat, the significant levels of minerals and vitamins mainly in common buckwheat, and the higher content of bioflavonoids present in Tartary buckwheat. Dietary aspects of buckwheat consumption on human health highlight its attractiveness for developing new functional cereals-based products.

  • Czech name

  • Czech description

Classification

  • Type

    C - Chapter in a specialist book

  • CEP classification

    GM - Food industry

  • OECD FORD branch

Result continuities

  • Project

  • Continuities

    I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Others

  • Publication year

    2016

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Book/collection name

    Molecular Breeding and Nutritional Aspects of Buckwheat

  • ISBN

    978-0-12-803692-1

  • Number of pages of the result

    16

  • Pages from-to

    177-192

  • Number of pages of the book

    459

  • Publisher name

    Academic Press

  • Place of publication

    United Kingdom

  • UT code for WoS chapter