Buckwheat: an underutilized crop with attractive sensory qualities and health benefits
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F24%3A43908409" target="_blank" >RIV/60076658:12520/24:43908409 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.1080/10408398.2023.2249112" target="_blank" >https://doi.org/10.1080/10408398.2023.2249112</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1080/10408398.2023.2249112" target="_blank" >10.1080/10408398.2023.2249112</a>
Alternative languages
Result language
angličtina
Original language name
Buckwheat: an underutilized crop with attractive sensory qualities and health benefits
Original language description
The pseudocereal buckwheat is one of the ancient domesticated crops. The aim of the present review was to outline the potential of buckwheat as an agricultural crop and brings studies on buckwheat into a new larger perspective combining current knowledge in agricultural history and practice, nutritional and sensory properties, as well as possible benefits to human health. Historically, buckwheat was an appreciated crop because of its short growth period, moderate requirements for growth conditions, and high adaptability to adverse environments. Nowadays, interest in buckwheat-based food has increased because of its nutritional composition and many beneficial properties for human health. Buckwheat is a rich course of proteins, dietary fibers, vitamins, minerals, and bioactive compounds, including flavonoids. Moreover, it contains no gluten and can be used in the production of gluten-free foods for individuals diagnosed with celiac disease, non-celiac gluten sensitivity, or wheat protein allergies. Buckwheat is traditionally used in the production of various foods and can be successfully incorporated into various new food formulations with positive effects on their nutritional value and attractive sensory properties. Further research is needed to optimize buckwheat-based food development and understand the mechanism of the health effects of buckwheat consumption on human well-being.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
30308 - Nutrition, Dietetics
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Critical Reviews in Food Science and Nutrition
ISSN
1040-8398
e-ISSN
1549-7852
Volume of the periodical
64
Issue of the periodical within the volume
33
Country of publishing house
US - UNITED STATES
Number of pages
16
Pages from-to
"12303–12318"
UT code for WoS article
001152152200001
EID of the result in the Scopus database
2-s2.0-85169123357