Relevant bibliographies by topics / Buckwheat

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Buckwheat'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 August 2024

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Buckwheat.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Buckwheat"

1

Golob, Aleksandra, Ana Kugovnik, Ivan Kreft, Alenka Gaberščik, and Mateja Germ. "2 The interactions between UV radiation, drought and selenium in different buckwheat species." Acta Biologica Slovenica 62, no. 1 (July 1, 2019): 57–66. http://dx.doi.org/10.14720/abs.62.1.15736.

Full text
Abstract:
Here we summarise the outcomes on biochemical response and growth of buckwheat with respect to UV radiation, drought and selenium, as well as their interactions. Buckwheats are taxonomically and morphologically very diverse. They have been subjected to more or less intensive breeding, which results in higher susceptibility to environmental constraints including drought and also in different potential to cope and exploit UV radiation. The responses of different buckwheats to UV, drought and their combination differed in different species. Selenium treatment may mitigate negative effects of environmental constraints on buckwheat. Regarding the production of UV absorbing compounds, buckwheats mainly positively respond to UV dose. Ca druses in buckwheat seem to be important in affecting UV penetration.
APA, Harvard, Vancouver, ISO, and other styles
2

Suzuki, Tatsuro, Takahiro Hara, Takashi Hara, and Kenjiro Katsu. "Effect of storage temperature on occurrence of secondary dormancy in buckwheat seeds." Seed Science and Technology 48, no. 2 (August 31, 2020): 257–67. http://dx.doi.org/10.15258/sst.2020.48.2.13.

Full text
Abstract:
Buckwheat (Fagopyrum spp.) is an important crop in many parts of the world, and many varieties have been developed. One of the important breeding issues to be addressed is the low resistance to preharvest-sprouting which causes loss in yields and quality of buckwheat grain. The occurrence of dormancy in cultivated buckwheat, including presence of secondary dormancy has yet to be clarified. In this study, we investigated the effects of storage temperature and periods using nine common buckwheat (Fagopyrum esculentum), seven Tartary buckwheat (Fagopyrum tataricum) and one wild buckwheat (Fagopyrum homotropicum). In some Tartary buckwheats stored at 5°C, the germination of seeds stored 10 days harvest was significantly less than the germination of seeds collected and sown at harvest maturity; the germination of other germplasm, including common buckwheat, was not affected by storage. This result indicates that Tartary buckwheat can acquire secondary dormancy. In addition, the wild buckwheat did not germinate at any storage temperature up to 30 days after harvest maturity; therefore, this buckwheat is considered to be promising breeding material for increasing resistance to preharvest-sprouting resistance.
APA, Harvard, Vancouver, ISO, and other styles
3

Golob, Aleksandra, Neja Luzar, Ivan Kreft, and Mateja Germ. "Adaptative Responses of Common and Tartary Buckwheat to Different Altitudes." Plants 11, no. 11 (May 28, 2022): 1439. http://dx.doi.org/10.3390/plants11111439.

Full text
Abstract:
Environmental conditions at different elevations are harsher at higher elevations and impose constraints upon plants. The response of common and Tartary buckwheats to environmental conditions at elevations between 300 and 1180 m above sea level (asl) was studied. In common buckwheat, grown at the highest elevation, there was an increased investment in secondary metabolism, and decreased investment in primary metabolism, since the production of UV-absorbing compounds was enhanced while the amounts of chlorophylls and carotenoids decreased. In Tartary buckwheat, the amounts of UV-absorbing compounds, chlorophylls and carotenoids were similar in plants grown at different elevations, indicating better adaptation to conditions at higher elevations. Common and Tartary buckwheat plants from Podbeže had thicker leaves than plants from the two other locations. This could be a response to high radiation in the very sunny position in Podbeže.
APA, Harvard, Vancouver, ISO, and other styles
4

Cagaš, B. "Buckwheat Zita." Czech Journal of Genetics and Plant Breeding 45, No. 4 (December 27, 2009): 178. http://dx.doi.org/10.17221/46/2009-cjgpb.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Wijngaard, H. H., and E. K. Arendt. "Buckwheat." Cereal Chemistry Journal 83, no. 4 (July 2006): 391–401. http://dx.doi.org/10.1094/cc-83-0391.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Wu, Yuling, Zhanming Li, Hui Zhu, Run Zi, Fang Xue, and Yue Yu. "Identification of Tartary Buckwheat (Fagopyrum tataricum (L.) Gaertn) and Common Buckwheat (Fagopyrum esculentum Moench) Using Gas Chromatography–Mass Spectroscopy-Based Untargeted Metabolomics." Foods 12, no. 13 (July 1, 2023): 2578. http://dx.doi.org/10.3390/foods12132578.

Full text
Abstract:
Tartary buckwheat has attracted more attention than common buckwheat due to its unique chemical composition and higher efficacy in the prevention of various diseases. The content of flavonoids in Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) is higher than that in common buckwheat (Fagopyrum esculentum Moench). However, the processing process of Tartary buckwheat is complex, and the cost is high, which leads to the frequent phenomenon of common buckwheat counterfeiting and adulteration in Tartary buckwheat, which seriously damages the interests of consumers and disrupts the market order. In order to explore a new and simple identification method for Tartary buckwheat and common buckwheat, this article uses metabolomics technology based on GC-MS to identify Tartary buckwheat and common buckwheat. The results show that the PLS-DA model can identify Tartary buckwheat and common buckwheat, as well as Tartary buckwheat from different regions, without an over-fitting phenomenon. It was also found that ascorbate and aldarate metabolism was the main differential metabolic pathway between Tartary buckwheat and common buckwheat, as well as the amino acids biosynthesis pathway. This study provides a new attempt for the identification of Tartary buckwheat and common buckwheat for the quality control of related agricultural products.
APA, Harvard, Vancouver, ISO, and other styles
7

Norbäck, Dan, and Gunilla Wieslander. "A Review on Epidemiological and Clinical Studies on Buckwheat Allergy." Plants 10, no. 3 (March 23, 2021): 607. http://dx.doi.org/10.3390/plants10030607.

Full text
Abstract:
Background: Cultivated buckwheat include two species originating from China: common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tartaricum). Buckwheat can cause IgE-mediated allergy, including severe allergic reactions and anaphylaxis. Exposure can occure when eating buckwheat food (food allergen), when producing or handling buckwheat food (occupational exposure) or when sleeping on buckwheat husk pillows (houeshold environmental exposure). Methods: A search on buckwheat allergy in the medical datbase PubMed from 1970–2020. Result: A number of allergenic proteins have been identified in common buckwheat (e.g., Fag e 1, Fag e 2 and Fag e 3) and in tartary buckwheat (e.g., Fag t 1, Fag t 2, Fag t 3). Clinically relevant cross-reactivity has been described between buckwheat and peanut, latex, coconut, quinoa, and poppy seed. The prevalence of buckwheat allergy in the population can be estimated as 0.1–0.4% in Japan, Korea and buckwheat consuming areas of China. Among patients in allergy clinics in different countries, 2–7% has confirmed buckwheat allergy. School studies from Japan and Korea found 4–60 cases of buckwheat-related anaphylaxis per 100,000 school children. The incidence of severe allergic reactions to buckwheat, including anaphylaxis, can be estimated as 0.1–0.01 cases per 100,000 person-years. Conclusions: Buckwheat allergy is a neglected allegy deserving further attention but severe allergic reactions are rare.
APA, Harvard, Vancouver, ISO, and other styles
8

Kozar – Mukič, Marija. "Buckwheat at Slovenians in Hungary." Fagopyrum 41, no. 2 (June 3, 2024): 49–56. http://dx.doi.org/10.3986/fag0041.

Full text
Abstract:
Two types of buckwheat were grown in Porabje: grey buckwheat (törsko dino) for human consumption and feeding honey bees, and the green buckwheat, Tartary buckwheat (»wild buckwheat«) for animal feed. Buckwheat was sown at the beginning of July in a rye stubble and harvested at the end of September. History of growing buckwheat, nutritional habits and dishes of Slovenians in Porabje and other parts of Hungary are presented.
APA, Harvard, Vancouver, ISO, and other styles
9

Noda, Takahiro, Koji Ishiguro, Tatsuro Suzuki, and Toshikazu Morishita. "Roasted Tartary Buckwheat Bran as a Material for Producing Rutin-Rich Tea Beverages." Plants 10, no. 12 (December 3, 2021): 2662. http://dx.doi.org/10.3390/plants10122662.

Full text
Abstract:
Tartary buckwheat bran, a byproduct of buckwheat milling, is commonly treated as waste. The present study examined the rutin content during successive infusions of roasted Tartary buckwheat bran and grain to develop a functional Tartary buckwheat tea. Samples (6 g) of roasted Tartary buckwheat bran and grain were rinsed with 300 mL of hot water (>95 °C) for 0.5 min. For the first infusion test, the tea infusion sample of roasted Tartary buckwheat bran contained a distinctly higher amount of rutin (389 mg/L) than that of the roasted Tartary buckwheat grain (68 mg/L). Overall, rutin was more effectively extracted from roasted Tartary buckwheat bran, as compared to roasted Tartary buckwheat grain.
APA, Harvard, Vancouver, ISO, and other styles
10

Treadwell, Danielle D., and Nancy G. Creamer. "638 Intercropping Buckwheat and Sweet Corn: Competition and Management Factors." HortScience 35, no. 3 (June 2000): 507D—507. http://dx.doi.org/10.21273/hortsci.35.3.507d.

Full text
Abstract:
Row intercropping sweet corn (Zea mays L.) with a living mulch of buckwheat (Fagopyrum esculentum Moench) may reduce weed competition without reducing sweet corn yields. The objective of this experiment was to examine competition for nutrients, crop water use, and plant growth between weeds, buckwheat, and organically grown sweet corn, and examine the impact of buckwheat on weed densities and corn yields. In 1999, `Bodacious' (sehybrid) sweet corn was planted to 41,000 plants/ha stand and the following treatments were applied: 1) `Manor' buckwheat planted at 0 kg·ha–1, 56 kg·ha kg·ha–1, and 112 kg·ha–1, 2) buckwheat planted at three times: planting corn, at four-leaf corn and eight-leaf corn stage. A RCB design with four replications including a weedy/weed-free split was used. Above ground biomass of buckwheat was measured within a 1/2-m2 quadrat 8WAP and analyzed for C and N. Weed densities were taken within a 1/2-m2 quadrat 4WAP and 8WAP following each buckwheat planting. Buckwheat and corn tissue samples were analyzed for total nutrient content 8WAP. Soil samples were taken in corn and buckwheat interrows at emergence, 4 WAP, 8 WAP, and at harvest, and evaluated for inorganic nitrogen and soil moisture. Within rate treatments, yield was highest in weed and buckwheat-free (16.3 MT·ha–1) and lowest in weed-free 112 kg·ha–1 buckwheat (8.5 MT·ha–1). Within buckwheat timing treatments, yield was highest in 8 leaf (18.2 MT·ha–1) relative to at plant buckwheat. Weed densities were highest in no buckwheat (281 no/m2) and lowest in 56 kg·ha–1 buckwheat (28 no/m2) compared to the controls. These findings indicate buckwheat rate influences yield and weed density more than timing of buckwheat plant.
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Buckwheat"

1

Bejosano, Feliciano Paelmo. "Properties and utilization of amaranthus and buckwheat proteins." Thesis, Hong Kong : University of Hong Kong, 1997. http://sunzi.lib.hku.hk/hkuto/record.jsp?B18736865.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Choi, Siu-mei, and 蔡少薇. "Study of structure-function relationships in globulin from common buckwheat (Fagopyrum esculentum Moench) seeds." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2004. http://hub.hku.hk/bib/B4501467X.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Zondag, Meredith Dara. "Effect of microwave heat-moisture and annealing treatments on buckwheat starch characteristics." Online version, 2003. http://www.uwstout.edu/lib/thesis/2003/2003zondagm.pdf.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Lemon, Jenessa Blotter. "Genetic differentiation of two species of buckwheat (Eriogonum)." DigitalCommons@USU, 2017. https://digitalcommons.usu.edu/etd/6883.

Full text
Abstract:
Limestone mining in the San Franicso Mountain Range of west central Utah threatens the survival of a rare endemic species of buckwheat (Eriogonum soredium). This species is an edaphic endemic, only found growing on the outcrops of the Ordovician limestone mines in the area. Eriogonum soredium is a candidate for governmental protection under the Endangered Species Act (ESA). However, a common, widespread buckwheat (Eriogonum shockleyi) appears to be closely related to the narrow endemic. The genetic relatedness of the rare and and common species will greatly influence the decision of United States Fish and Wildlife Service (USFW)of whether or not to list the rare species for governmental protection. This study investiaged the amount of genetic divergence between the two species to facilitate the decision. I found levels of population divergence intermediate between a state of no genetic distinction, and complete genetic divergence. However, the two species fall near the genetic divergence end of the continuum. This situation is not uncommon in plants, and suggests that the two species are currently in the process of speciation. Considering their morphological differences, and the ability of the genus Eriogonum to hybridize, these two species show significant amounts of divergence. These results suggest that the continued treatment of E. soredium as distinct from E. shcokelyi is warranted. The USFW will use the results of this study to aid their decision of whether or not to list E. soredium under the ESA. Should the species be listed for protection under the ESA, limitations to the expansion of limestone mining in the San Francisco Mountain Range will be considered.
APA, Harvard, Vancouver, ISO, and other styles
5

Huang, Tingyu Tina, and 黄亭语. "Systematic review: effect of tartary buckwheat in controlling blood cholesterol." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2011. http://hub.hku.hk/bib/B46937298.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Cubbin, Ian James. "Tissue culture studies in selected medicinal plants." Thesis, University of Sunderland, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.320538.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Satta, Elena. "The modulation of buckwheat flour techno-functional properties by ultrasound treatment." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2019.

Find full text
Abstract:
The buckwheat is a naturally gluten-free pseudocereal, rich in phytochemicals, phenols and functional proteins, however, the functional characteristics of its flour in baking process are not as performing as those of wheat flour. The aim of this thesis was to analyse how the functional, viscosimetric and antioxidant properties of two variety of buckwheat (Polish and Italian) flours change in response to an ultrasound (US) pre-treatment carried out on different solid:liquid ratio. For this, in the differently treated Polish buckwheat samples some functional properties (water absorption index, water solubility index, swelling power, water holding capacity, water absorption capacity, foaming capacity and stability, emulsifying activity and emulsion stability) were analysed. Moreover, the thermoviscous test, antioxidant capacity and polyphenol content were quantified. Finally, bread samples, obtained with treated and untreated Polish buckwheat flour were analysed for baking loss, specific volume, colour analysis of crust, porosity and hardness. The obtained results showed that the US pre-treatment increased the water holding capacity, improved the foam stability, but decreased the ability to form foams and emulsions as well as the viscosity of the treated flour samples. The breads formulated with US treated flours had a more uniform pore distribution in the crumb and were softer than the breads formulated with untreated flour. Moreover, US pre-treatment had no effects on surface colour and phenolic content of obtained bread. In conclusion, the application of US on buckwheat flour can be a good alternative to the use of additives in formulation in order to obtain gluten-free and nutritionally rich final products.
APA, Harvard, Vancouver, ISO, and other styles
8

Tani, Fahima. "Zinc and copper uptake by wheat and buckwheat under two transpiration rates." Thesis, McGill University, 2003. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=79142.

Full text
Abstract:
Wastewater has become a vital new supply for irrigation; however, concerns are mounting about environmental and health hazards related to heavy metals present in wastewater. Experiments were conducted to evaluate wheat ( Triticum aestivum L.) and buckwheat (Fagopyrum esculentum L.) uptake of copper (Cu) and zinc (Zn).
Some 15 plants per pot were allowed to establish themselves in the greenhouse for 4 and 6 weeks for buckwheat and wheat, respectively. Plants were then transferred to one of two growth chambers differing in the vapor pressure deficit (VPD), creating conditions for two different transpiration rates to occur: high (HT) and low (LT). A total 48 pots for each crop were seeded in order to evaluate the effect of 8 treatment combinations of Cu and Zn (0/0, 5/0, 15/0, 30/0, 0/25, 5/25, 15/25, 30/25) levels (mg L-1). Treatments were laid out in a completely randomized design within each growth chamber.
Three plants were harvested from each pot at days 10 and 20 for wheat, and days 6, 12 and 18 days for buckwheat to measure dry mass and Cu and Zn content in different plant parts. Heavy metal treatments had no significant effect on transpiration rate for either crops. The higher transpiration rate increased Cu/Zn uptake. A Zn amendment in the absence of Cu had a beneficial effect on buckwheat growth, whereas with Cu at 15 mg Cu L-1 or 30 mg Cu L-1 the lowest dry weights were recorded, regardless of the transpiration rate. Roots contained greater concentrations of Cu and Zn, irrespective of the treatment level and transpiration rate, than did stems, leaves or grain. High retention of heavy metals in the roots of cereal crops may be desirable because these parts are not generally utilized as food or feed.
APA, Harvard, Vancouver, ISO, and other styles
9

Ellis, Mark W. "Speciation, Species Concepts, and Biogeography Illustrated by a Buckwheat Complex (Eriogonum corymbosum)." DigitalCommons@USU, 2009. https://digitalcommons.usu.edu/etd/370.

Full text
Abstract:
The focus of this research project is the complex of infraspecific taxa that make up the crisp-leaf buckwheat species Eriogonum corymbosum (Polygonaceae), which is distributed widely across southwestern North America. This complex provides an ideal taxonomic group for research into population relationships and speciation. To avoid unnecessary debates about taxonomic validity or contentious issues regarding appropriate species definitions, the historical evolution of the species concept is first reviewed in detail, demythologizing an often-assumed species problem. Following that review, the E. corymbosum complex is examined specifically. Although eight varieties of E. corymbosum are currently recognized based on morphological characters, this group of large, woody shrubs has a history of revisions that demonstrates the uncertainty inherent in circumscriptions based on morphology alone. The apparent rarity of some E. corymbosum varieties also presents conservation and management challenges, demonstrating the need for taxonomic verification. To bring greater resolution to this group, I genetically tested samples from populations of six of the eight varieties of E. corymbosum, as well as a number of related buckwheat species. With 103 AFLP loci and chloroplast sequence data from 397 samples, I found strong support for the designation of the recently named E. corymbosum var. nilesii. This predominantly yellow-flowered variety had previously been considered part of a more common variety, and thus its management had not been of particular concern. But as a separate variety, its known distribution is quite limited, and management for this rare plant is now advised. An examination of the biogeography of the E. corymbosum complex provides further support for the apparent rarity of var. nilesii, as well as var. aureum. Both taxa are found at the periphery of the complex, and both may represent insipient species. While all other varieties appear more closely related to each other than to varieties aureum and nilesii, with overlapping ranges confined mostly to the Colorado Plateau, both var. aureum and var. nilesii appear to have allopatric ranges largely off the Colorado Plateau. It appears these two peripheral varieties may each entail a separate center of origin for two new taxa.
APA, Harvard, Vancouver, ISO, and other styles
10

Stringer, Danielle Marie. "Investigating the mechanisms and effectiveness of common buckwheat (Fagopyrum esculentum Moenech) for acute modulation of glycemia." American Chemical Society, 2010. http://hdl.handle.net/1993/14395.

Full text
Abstract:
Type 2 diabetes (T2DM) is a chronic disease characterized by cellular insulin resistance and consequent disturbances in glucose metabolism. Long-term consumption of buckwheat has been previously shown to improve glycemia in individuals with T2DM; however, the underlying mechanisms as well as the contribution of improved acute glycemic responses have not been fully characterized. The current study used cell culture and clinical studies to investigate the mechanisms and effectiveness of common buckwheat for acute modulation of glucose metabolism and glycemia. Glucose uptake was inhibited in H4IIE cells treated with a buckwheat extract (BWE), an effect attributed to the actions of an unknown compound(s). Reduced glucose uptake and transepithelial glucose transport was also present in Caco2 colorectal adenocarcinoma cells and monolayers. The mechanism behind inhibited glucose uptake did not involve modulation of several signaling pathways regulating glucose metabolism, including p38 MAPK, p42/44 ERK, PI3Kγ, PKC, PKA, mTOR and AMPK. Interestingly, BWE treatment was associated with other effects on glucose metabolism, including elevated glucose production and levels of gluconeogenic enzymes. However, these effects were not mediated through the classical pathway of CREB activation involving cyclic AMP and PKA. In a blinded, reference product-controlled study, consumption of a cracker product made from whole grain common buckwheat flour containing 50 grams of available carbohydrate was not associated with changes in post-prandial glucose or insulin concentrations in both healthy individuals and those with diet-controlled T2DM. However, consumption of buckwheat crackers was associated with changes in selected gastrointestinal satiety hormones. Interestingly, several significant correlations observed between fasting concentrations and the overall post-prandial response of these hormones were affected by T2DM. In conclusion, glucose-lowering effects of common buckwheat are not due to the actions of known bioactive compounds, and may involve direct inhibition of facilitative transporters by a novel compound. Although a buckwheat food product did not reduce post-prandial glycemia, identifying the compound responsible for inhibited glucose uptake will allow development of food products enriched with this compound, and may represent a more effective dietary approach to managing glycemia.
APA, Harvard, Vancouver, ISO, and other styles
More sources

Books on the topic "Buckwheat"

1

Betekhtin, Alexander, and Artur Pinski, eds. Buckwheat. New York, NY: Springer US, 2024. http://dx.doi.org/10.1007/978-1-0716-3794-4.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Yūkyōshi, Nisshinsha. Soba zensho. Tōkyō: Tōkyō Shobōsha, 1985.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
3

Sangok, Lee, ed. When buckwheat flowers bloom. Bongpyeong, Korea: Lee Hyo-Seok Memorial Hall, 2004.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

Kreft, Ivan. Bitter seed Tartary buckwheat. Ljubljana: Slovenian Academy of Sciences and Arts, IV. Section of Natural Sciences, 2022.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
5

Yi, Hyo-sŏk. When buckwheat flowers bloom. Bongpyeong, Korea: Lee Hyo-Seok Memorial Hall, 2004.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
6

Gaines, Reg E. The original buckwheat: Poems. Hoboken, NJ: Long Shot Productions, 1998.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
7

Gaucheron, André. Buckwheat handmills in Brittany. Reading, England: International Molinological Society, 1990.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
8

Rajbhandari, Binayak. Buckwheat in the land of Everest. Kathmandu: Himalayan College of Agricultural Sciences and Technology, 2010.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
9

Pak, Ch'ŏr-ho. Memil. Ch'unch'ŏn-si: Kangwŏn Taehakkyo Ch'ulp'anbu, 2004.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
10

Katō, Haruyuki. Sobauchi. Tōkyō: Chikuma Shobō, 1990.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Book chapters on the topic "Buckwheat"

1

Li, Hongyan. "Buckwheat." In Bioactive Factors and Processing Technology for Cereal Foods, 137–49. Singapore: Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-6167-8_8.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Biacs, Péter, Erzsébet Aubrecht, Irén Léder, and József Lajos. "Buckwheat." In Pseudocereals and Less Common Cereals, 123–51. Berlin, Heidelberg: Springer Berlin Heidelberg, 2002. http://dx.doi.org/10.1007/978-3-662-09544-7_4.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Marshall, Harold G. "Buckwheat." In Hybridization of Crop Plants, 215–24. Madison, WI, USA: American Society of Agronomy, Crop Science Society of America, 2015. http://dx.doi.org/10.2135/1980.hybridizationofcrops.c12.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Potkule, Jayashree, Sneh Punia, and Manoj Kumar. "Buckwheat." In Handbook of Cereals, Pulses, Roots, and Tubers, 253–66. Boca Raton: CRC Press, 2021. http://dx.doi.org/10.1201/9781003155508-16.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Qaiser, Hina, Roheena Abdullah, Afshan Kaleem, Mehwish Iqtedar, and Bayan Hussein Sajer. "Buckwheat." In Essentials of Medicinal and Aromatic Crops, 811–29. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-35403-8_31.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Jun, Seong Ho. "Cultivating Buckwheat." In Agriculture and Korean Economic History, 109–10. Singapore: Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-32-9319-9_18.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Sowdhanya, D., Jyoti Singh, Prasad Rasane, Sawinder Kaur, Jaspreet Kaur, and Mukul Kumar. "Buckwheat Sprouts." In Advances in Plant Sprouts, 57–98. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-40916-5_3.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Nyvall, Robert F. "Diseases of Buckwheat." In Field Crop Diseases Handbook, 87–89. Boston, MA: Springer US, 1989. http://dx.doi.org/10.1007/978-1-4757-5221-2_3.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Weisskopf, Alison, and Dorian Q. Fuller. "Buckwheat: Origins and Development." In Encyclopedia of Global Archaeology, 1628–31. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-30018-0_2310.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Nešković, M., V. Srejović, and R. Vujičić. "Buckwheat (Fagopyrum esculentum Moench.)." In Biotechnology in Agriculture and Forestry, 579–602. Berlin, Heidelberg: Springer Berlin Heidelberg, 1986. http://dx.doi.org/10.1007/978-3-642-61625-9_33.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Buckwheat"

1

Ogawa, Rio, Hitomi Kumagai, Sébastien Paul, and Yusuke Yamaguchi. "Physicochemical properties of buckwheat albumin." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/huin2273.

Full text
Abstract:
For prevention of diabetes mellitus, it is effective to suppress or retard the increase in postprandial blood glucose level. We have already shown that buckwheat albumin inhibits α-amylase and suppresses postprandial hyperglycaemia even after the hydrolysis by digestive enzymes. However, there is no detailed report on the functional properties of buckwheat albumin for its industrial use. In this study, we evaluated emulsifying and foaming properties of buckwheat albumin before and after proteolytic hydrolysis in addition to the thermal stability.Thermal stability of buckwheat albumin was measured as the residual α-amylase inhibitory activity after heating at 100°C for 10–120 min. For the evaluation of emulsifying and foaming properties, buckwheat albumin and its hydrolysates were dissolved in citrate-phosphate buffer at pH 3–6. Emulsifying property was evaluated as the turbidity of emulsion 0–30 min after homogenization of the sample solution with corn oil. Foaming property was measured as foam volume of the sample solution 0–30 min after whipping with a household type mixer. Foaming and emulsifying properties of egg albumin were also measured for comparison. As a result, buckwheat albumin showed high thermal resistance even after boiling for 120 min. Buckwheat albumin showed higher emulsifying and foaming properties than egg albumin in the pH range of 3-6. Although proteolytic hydrolysis reduced emulsifying property of buckwheat albumin, it retained high foaming property. These findings suggest that buckwheat albumin can be applied not only for a functional food material to prevent diabetes but also for a texture improver for bakery products such as bread and cakes.
APA, Harvard, Vancouver, ISO, and other styles
2

KRUMINA-ZEMTURE, Gita, and Ilze BEITANE. "FATTY ACID COMPOSITION IN BUCKWHEAT (FAGOPYRUM ESCULENTUM M.) FLOURS AND THEIR EXTRUDED PRODUCTS." In RURAL DEVELOPMENT. Aleksandras Stulginskis University, 2018. http://dx.doi.org/10.15544/rd.2017.017.

Full text
Abstract:
Lipids compose a small part of buckwheat seed, but they play an important role in the quality of food. The aim of this study was to evaluate the composition and content of fatty acids in different buckwheat flours (raw, roasted, white, black and germinated) and their extruded products. Fatty acids were quantified by gas chromatography according to the BIOR-T-012-131-2011 method. The prevalence of unsaturated fatty acids was determined which varied between 78.7 and 82.0 g 100 g-1 of fat in buckwheat samples. Linoleic and oleic acids were the most abundant unsaturated fatty acids, whereas palmitic acid was the main saturated fatty acid in buckwheat flours and their extruded products. Unsaturated/saturated fatty acid ratio was determined within 3.69 and 4.56, whereas linoleic/α-linolenic acid ratio was between 13.54 and 16.04. No trans-fatty acids in buckwheat flours and their extruded products were observed. The results showed that germination and extrusion of buckwheat flours did not have any effect on the content and composition of fatty acids (p>0.05).
APA, Harvard, Vancouver, ISO, and other styles
3

Wen, Ji-Ping, Hua-Dong Wang, Lin-Hua Guo, and Rui Mao. "The Quality Research of Buckwheat - High Gluten Wheat Flour and Buckwheat Mixed Flour Steamed Bun." In 2015 International Conference on Medicine and Biopharmaceutical. WORLD SCIENTIFIC, 2016. http://dx.doi.org/10.1142/9789814719810_0167.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Vladimirov, S. V., and V. G. Korniychuk. "STUDYING THE PHYSICAL AND MECHANICAL PROPERTIES OF BUCKWHEAT WITH THE HELP OF INSTALLING A LINEAR PLANE SHEAR." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS Volume 2. DSTU-Print, 2020. http://dx.doi.org/10.23947/interagro.2020.2.330-332.

Full text
Abstract:
The design of the device for determining the shear forces of the buckwheat groats layer is considered, preliminary results of an experiment on the study of the shear forces of the buckwheat groats in the laboratory are presented.
APA, Harvard, Vancouver, ISO, and other styles
5

Volokhova, Olena, and Viktor Onychko. "MODERN BUCKWHEAT VARIETAL RESOURCES IN UKRAINE." In Modern Global Trends in the Development of Innovative Scientific Researches. Publishing House “Baltija Publishing”, 2020. http://dx.doi.org/10.30525/978-9934-588-39-6-29.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Hadžic, Svetlana, Alma Mičijevic, and Vedrana Komlenr. "UTICAJ AGROEKOLOŠKIH USLOVA I FAZA RAZVOJA HELJDE (Fagopyrum esculentum Moench) NA SADRŽAJ RUTINA." In SAVETOVANJE o biotehnologiji sa međunarodnim učešćem. University of Kragujevac, Faculty of Agronomy, 2021. http://dx.doi.org/10.46793/sbt26.113h.

Full text
Abstract:
The analysis of the content of rutine in buckwheat (Fagopyrum esculentum Moench) was performed under the influence of agroecological factors in the area of Nišićka Visoravna (Sarajevo) during 2019. A field experiment in which the content of rutines in different development phenophases of buckwheat (beginning of flowering, full flowering, maturation) was set up and analyzed. Fresh plant material was used for analysis, and the hydrolate production process was carried out by steam distillation. The distilled buckwheat solution was analyzed by HPLC method at the Institute of Agromediterranean Faculty in Mostar. The highest content of rutine in the research period was recorded in the developmental phase of full flowering 28 mg/100 g, in the phase of maturation it is 21 mg/100 g and the lowest content was found in the phase of the beginning of flowering 19 mg/100 g.
APA, Harvard, Vancouver, ISO, and other styles
7

Belenkov, Aleksey, Sof'ya Zhelezova, Andrey MEL'NIKOV, and Nikolay Lazarev. "PARTICIPATION OF CLOVER COVER CROPS IN THE IMPLEMENTATION OF DIRECT SOWING TECHNOLOGY IN THE CENTRAL REGION OF THE NON-CHERNOZEMZ ZONE OF THE RUSSIAN FEDERATION." In Multifunctional adaptive fodder production. ru: Federal Williams Research Center of Forage Production and Agroecology, 2024. http://dx.doi.org/10.33814/mak-2023-32-80-22-33.

Full text
Abstract:
The selection of cover crops for clover when cultivating them using zero tillage allowed us to draw some preliminary conclusions. The largest number of cover crop inputs was noted on the mustard and oat varieties, the smallest — on the buckwheat and phacelia varieties; therefore, buckwheat and phacelia do not germinate well when sowed using no-till technology. In all variants of the experiment, high weediness of crops was noted, when the number of weeds at the beginning of the growing season exceeded the economic thresholds of harmfulness, and the use of herbicide during the growing season was not provided for in this experiment, since all crops, with the exception of oats, are sensitive. For clover, at the end of the entire season, the highest biomass was noted in the variants under the cover of phacelia, buckwheat and without cover, where competition is minimal.
APA, Harvard, Vancouver, ISO, and other styles
8

Shcherbakova, N. A. "Ways of using cereal flours for modeling the recipe composition of pastry flour products." In Agrobiotechnology-2021. Publishing house RGAU-MSHA, 2021. http://dx.doi.org/10.26897/978-5-9675-1855-3-2021-245.

Full text
Abstract:
The paper defines the ways of using flour of cereals for modeling the recipe composition of flour confectionery products. A possible range of replacement of wheat flour with whole grain wheat flour from cereals (wheat, rye, oat, buckwheat) has been investigated and model flour mixtures have been developed that are a source of dietary fiber. The optimal ratio of a mixture with a high content of dietary fiber and magnesium was determined (wheat flour: buckwheat: whole grain wheat - 55:30:15).
APA, Harvard, Vancouver, ISO, and other styles
9

Pirvulescu, Luminita, Despina-Maria Bordean, Aurica-Breica Borozan, Narcis Gheorghe Baghina, and Diana Moigradean. "EVALUATION OF SOME GLUTEN-FREE GRAINS BASED NUTRITIONAL PROFILE." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023/6.1/s25.19.

Full text
Abstract:
The technology for producing gluten-free products based on grains flour continues to improve, which appreciably increases the nutritional importance of these products and expands the assortment of inexpensive gluten-free food products of domestic production. The aim of the addressed topic was to characterize the mineral composition and total antioxidant capacity of millet, flax and buckwheat flours and to identify some potential characteristics to help create healthier products with specific fingerprints. The case study regarding millet, flax and buckwheat flours was carried out in the Food Analysis Laboratory within ULST. All three are gluten-free flours that can be used as an alternative to wheat flour for people which choose to eat gluten free products or have celiac disease or gluten intolerance. To carry out the study were performed minerals content analysis using XRF Hitachi XMET8000 Analyzer and total antioxidant capacity using CUPRAC method. The obtained results were compared with those presented in different scientific articles and databases (USDA, FoodB). The statistical evaluation of data was done using PAST and MVSP. The data corresponding to the mineral content proves that millet flour has a mineral composition relatively similar to flax flour, but less similar to buckwheat flour. The Principal Component Analysis shows that flax and buckwheat flours cannot replace millet flour. The mineral analysis of different gluten free flours can help create food products with variable mineral content based on the need of different consumers.
APA, Harvard, Vancouver, ISO, and other styles
10

Goldberg, Benjamin. "Buckwheat: graph reduction on a shared-memory multiprocessor." In the 1988 ACM conference. New York, New York, USA: ACM Press, 1988. http://dx.doi.org/10.1145/62678.62683.

Full text
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Buckwheat' for particular source types:
Journal articles Dissertations / Theses Books
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography