Functional Foods. Группа авторов

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      58. Bonafaccia, G., Marocchini, M. & Kreft, I., Composition and technological properties of the flour and bran from common and tartary buckwheat. Food Chem., 80, 9–15, 2003.

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      61. Christa, K. & Soral-Śmietana, M., Buckwheat grains and buckwheat products - nutritional and prophylactic value of their components - a review. Czech Journal of Food Sciences, 26, 153–162, 2008.

      62. Fernandes, C. G., Sonawane, S. K. & Arya, S. S., Cereal based functional beverages: A review. J. Microbiol. Biotechnol. Food Sci., 8, 914–919, 2018.

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      64. Ikeda, K. & Asami, Y., Mechanical characteristics of buckwheat noodles. Fagopyrum, 17, 67–72, 2000.

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      66. Lu, L., Murphy, K. & Baik, B.-K., Genotypic variation in nutritional composition of buckwheat groats and husks. Cereal Chem. J., 90, 132–137, 2013.

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      68. Stibilj, V., Kreft, I., Smrkolj, P. & Osvald, J., Enhanced selenium content in buckwheat (Fagopyrum esculentum Moench) and pumpkin (Cucurbita pepo L.) seeds by foliar fertilisation. Eur. Food Res. Technol., 219, 142–144, 2004.

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      70. Holasova, M., Fiedlerova, V., Smrcinova, H., Orsak, M., Lachman, J. & Vavreinova, S., Buckwheat - The source of antioxidant activity in functional foods. Food Res. Int., 35, 207–211, 2002.

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      73. Zhang, Z. -L., Zhou, M. -L., Tang, Y., Li, F. -L., Tang, Y. -X., Shao, J. -R., Xue, W. -T. & Wu, Y. -M., Bioactive compounds in functional buckwheat food. Food Res. Int., 49, 389–395, 2012.

      74. Giménezgiménez-Bastida, A. J. & Zieliński, H., Buckwheat as a functional food and its effects on health. J. Agric. Food Chem., 63, 7896–7913, 2015.

      75. Liu, R. H., Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals. Am. J. Clin. Nutr., 78, 517S-520S, 2003.

      76. D’Archivio, M., Filesi, C., Varì, R., Scazzocchio, B. & Masella, R., Bioavailability of the polyphenols: status and controversies. Int. J. Mol. Sci., 11, 1321–1342, 2010.

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      78. Biel, W., Jacyno, E. & Kawęcka, M., Chemical composition of hulled, dehulled and naked oat grains. S. Afr. J. Anim. Sci., 44, 189–197, 2014.

      79. Webster, F. H. & Wood, P. J., Oats - chemistry and technology, 2nd edition, p. 433, American Association of Cereal Chemist International, St. Paul, Minnesota, USA, 2011.

80. Brand, T. S., Cruywagen, C. W., Brandt, D. A., Viljoen, M. & Burger, W. W., Variation in the chemical composition, physical characteristics and energy values of cereal grains produced in the Western Cape area of South Africa. S. Afr. J. Anim. Sci., 33, 117–126, 2003.

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      85. Grundy, M. M. L., Quint, J., Rieder, A., Ballance, S., Dreiss, C. A., Cross, K. L., Gray, R., Bajka, B. H., Butterworth, P. J., Ellis, P. R. & Wilde, P. J., The impact of oat structure and B-glucan on in vitro lipid digestion. J. Funct. Foods, 38, 378–388, 2017.

      86. Zhou, M., Robards, K., Glennie-Holmes, СКАЧАТЬ