Buckwheat - the source of antioxidant activity in functional foods

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F02%3A00003817" target="_blank" >RIV/60460709:41210/02:00003817 - isvavai.cz</a>

Alternative codes found

RIV/60460709:_____/02:00003817

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Buckwheat - the source of antioxidant activity in functional foods

Original language description

Antioxidant activities of buckwheat seeds, dehulled seeds, hulls, straws and leaves were evaluated and compared with those of oats and barley. Schaal oven test at 70 0C with gravimetric indication and lard as the substrate was applied. Protection factorsranged from 1.3 to 8.0 and increased in the order: buckwheat straws < buckwheat hulls = oats.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

<a href="/en/project/EP0960006255" target="_blank" >EP0960006255: Functional Food Development</a><br>

Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2002

Confidentiality

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

Name of the periodical

Food - Nährung

ISSN

0027-769X

e-ISSN

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Volume of the periodical

35

Issue of the periodical within the volume

2-3

Country of publishing house

DE - GERMANY

Number of pages

5

Pages from-to

207-211

UT code for WoS article

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EID of the result in the Scopus database

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