Wyniki wyszukiwania - AGRO

1

Influence of technological processes on selected phenolic compounds in buckwheat

100%

Dziedzic K., Gorecka D., Drozdzynska A., Hes M., Czaczyk K., Jeszka M.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

2

A pseudo-cereal: buckwheat

100%

Yildiz G., Uylaser V.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

3

Comparison of acrylamide content in ginger cakes with different kinds of spices

100%

Markova L., Ciesarova Z., Kukurova K., Przygodzka M., Zielinski H., Bednarikova A.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

4

Low seed set and its improvement induced by biostimulants in self-incompatible cultivars of buckwheat (Fagopyrum esculentum) with disturbed proportion of Pin: Thrum flowers

100%

Slomka A., Michno K., Dubert F., Dziurka M., Kopec P., Plazek A.

Acta Biologica Cracoviensia. Series Botanica. Supplement

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2016

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tom 58

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nr 1

5

Investigations on porosity of extrudates at various buckwheat content in the mixture

100%

Zelazinski T.

Annals of Warsaw University of Life Sciences - SGGW. Agriculture

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2011

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nr 57 Agric.Forest Eng.

6

Docenmy gryke

100%

Kurzynska B.

Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała

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2005

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nr 02

11-12

7

Uprawa gryki

100%

Kurzynska B.

Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała

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1996

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nr 05

11

8

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Influence of high pressure or autoclaving-cooling cycles and pullulanase treatment on buckwheat starch properties and resistant starch formation

86%

Gorecki A. R., Blaszczak W., Lewandowicz J., Le Thanh-Blicharz J., Penkacik K.

Polish Journal of Food and Nutrition Sciences

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2018

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tom 68

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nr 3

Buckwheat starch was subjected to cycles of high pressure-cooling (P-CC) or autoclaving-cooling (A-CC) combined with pullulanase debranching to determine changes in resistant starch (RS) content, digestibility, rheological properties and microstructure. Native buckwheat starch had 11.9 g/kg of RS, while the highest RS content (58.7 g/kg) was reached after A-CC and 6 h of pullulanase treatment. Among the P-CC samples, the highest RS content (43.3 g/kg) was obtained after treatment with 600 MPa/9 min and 6 h pullulanase debranching. The digestibility of the starch samples was negatively correlated with RS content and its highest values were noted for native and P-CC 200 MPa preparations subjected to 2 and 16 h of pullulanase treatment (95.18–95.35%). Buckwheat starch A-CC preparations after 6 h of pullulanase treatment exhibited the lowest digestibility (85.87%). Rheological analysis of 6% starch pastes showed that all investigated samples demonstrated a non-Newtonian flow, pseudoplastic properties and thixotropy. The Ostwald de Waele rheological model was very well fitted to the flow curves of the investigated pastes (R2 >0.98). Both P-CC and A-CC reduced the consistency coeffi cient (K) and thixotropy values, while the flow behavior index (n) was increased only after P-CC treatment. The P-CC and A-CC treatment resulted in starch granule breakdown and porous gel structure formation, differing in surface properties.

9

Antioxidant activity of rye bread enriched with milled buckwheat groats fractions

86%

Zmijewski M., Sokol-Letowska A., Pejcz E., Orzel D.

Roczniki Państwowego Zakładu Higieny

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2015

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tom 66

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nr 2

Background. Buckwheat, despite its broad nutritional benefits, is still not widely appreciated grain. It contains a protein with preferred amino acid composition and it is a valuable source of micronutrients and vitamins of the B group and vitamin E. Moreover, buckwheat groats have a high amount of polyphenols, including flavonoids and flavones. Eating rye bread is beneficial due to its high content of dietary fiber, phenolic acids and characteristic taste and aroma. Therefore, the use of rye flour and buckwheat mill products for bread may allow obtaining a product of high nutritional value and flavor. Objective. The aim of the study was to evaluate the influence of buckwheat products addition and baking process on the antioxidant properties of rye-buckwheat blends and breads. Material and methods. Experimental material was rye flour type 580 and buckwheat flour, wholegrain flour and bran obtained by grinding buckwheat groats. Buckwheat products share was 20 and 35%. The control was the rye flour. In the rye-buckwheat blends and bread loaves, the contents of selected flavonoids by HPLC method, total polyphenols content by Folin-Ciocalteu method and the antioxidant activity by the DPPH˙ radical scavenging method were determined. Results. Buckwheat bran was significantly richer in total polyphenols, rutin, quercetin, orientin and isoorientin than other buckwheat products and rye flour. Bread after baking contained similar amount of total polyphenols and quercetin and have a comparable ability to scavenge 1,1diphenyl-2-picrylhydrazyl radicals (DPPH˙) than the corresponding blends. Baking process negatively affected the amount of rutin, orientin and isoorientin. Conclusions. The use of buckwheat bran as a replacement for wheat flour in bread significantly increases its nutritional value. The process of baking unequally affects the content of particular groups of antioxidant compounds.

10

Fractionation of buckwheat seed phenolics and analysis of their antioxidant activity

86%

Karamac M., Biskup I., Kulczyk A.

Polish Journal of Food and Nutrition Sciences

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2015

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tom 65

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nr 4

Five fractions of phenolic compounds were obtained from the extract of common buckwheat seed (Fagopyrum esculentum Moench) using Sephadex LH-20 column chromatography with methanol as a mobile phase. The total phenolics content ranged from 19.8±1.5 (fraction I) to 164±2.2 mg (+)-catechin eq/g (fraction IV). The profiles of phenolic acids and flavonoids in the fractions were analysed using RP-HPLC-DAD. The antioxidant activity was tested as ABTS^+ and DPPH scavenging activity and capability to reduce the Fe(III)/2,4,6-Tris(2-pyridyl)-s-triazine complex to the ferrous form. Results were expressed as Trolox equivalent antioxidant capacity (TEAC), IC50 and ferric reducing antioxidant power (FRAP) values, respectively. The highest antioxidant activity was noted for fraction IV that was predominated by flavones. TEAC, IC50 and FRAP values were: 1.47±0.01 mmol Trolox eq/g, 0.058±0.003 mg/assay and 2.18±0.05 mmol Fe(II)/g, respectively. Rutin constituted 77.7% of the compounds identified in fraction III. The antiradical activity and reducing capability of this fraction were lower compared to fraction IV, but significantly higher than in fractions I and II. The main phenolic compounds of fractions I and II were phenolic acids (caffeic, 5-O-caffeoylquinic and p-coumaric). The antioxidant activity of fraction V was similar to that of fraction III.

11

Congress wort analysis from commercial buckwheat malt mixtures with RSM

86%

Podeszwa T., Harasym J., Czerniecki P., Kopacz M.

Nauki Inżynierskie i Technologie

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2016

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nr 3(22)

The rising prevalence of allergic or intolerance responses for food containing specific cereals or their derivatives such as wheat, barley or rye has resulted in intense scientific research focused on providing gluten-free raw materials and products. As beer is mainly made from barley or wheat malt, this problem also appears in the brewing industry. The removal of harmful protein and the usage of gluten-free raw material are the two most typical routes to avoid gluten presence in beer. A raw material with great potential in brewing is buckwheat, which as a pseudocereal does not contain any gluten allergenic proteins. Although the scientific work has not so far led to brewing beer from 100% buckwheat malt without enzyme addition support – this raw material is still undergoing extensive investigation. However commercial buckwheat malts have appeared on the market, which the producers declare suitable for brewing. In this study Château Buckwheat (Castle Malting) commercial buckwheat malt was evaluated for its suitability for brewing. Malt grain analysis and the influence of buckwheat malt contribution in malt mixture on extract yield, viscosity and colour of congress worts were evaluated using RSM.

12

Effect of selected working parameters of single screw extruder on energy consumption in the extrusion process

86%

Zelazinski T.

Annals of Warsaw University of Life Sciences - SGGW. Agriculture

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2014

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nr 63 Agric.Forest Eng.

13

Buckwheat yield according to the use of growth regulators and their mixtures with magnesium sulphate

86%

Nogalska A., Czapla J.

Polish Journal of Natural Sciences

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2003

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tom 13

14

Natural antioxidants from buckwheat seeds var. Hruszowska

86%

Dietrych-Szostak D., Oleszek W.

Polish Journal of Food and Nutrition Sciences

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1998

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tom 07

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nr 2 Suppl.

15

The effect of cis-jasmone, jasmonic acid and methyl jasmonate on accumulation of anthocyanins and proanthocyanidins in seedlings of common buckwheat [Fagipyrum esculentum Moench]

72%

Horbowicz M., Mioduszewska H., Koczkodaj D., Saniewski M.

Acta Societatis Botanicorum Poloniae

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2009

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tom 78

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nr 4

271-277

Effects of various jasmonates (methyl jasmonate, jasmonic acid, cis-jasmone) on anthocyanins and procyanidins content of, as well as on growth of common buckwheat (Fagopyrum esculentum Moench) seedlings were studied. The studied jasmonates were applied as solutions or vapors on four days seedlings, and the seedlings were grown during the next four days in day/night conditions (16/8 h). Afterwards anthocyanins and proanthocyanidins content, as well as elongation of primary roots and hypocotyls were measured. When applied as solutions cis-jasmone (JAS) stimulated the anthocyanins accumulation, but when used as vapors had tendency to decrease its accumulation in buckwheat hypocotyls. Jasmonic acid (JA) solutions slightly stimulated or had no effect on biosynthesis of anthocyanins in buckwheat hypocotyls, but used as vapors caused a decline of anthocyanins in buckwheat hypocotyls. Methyl jasmonate (MJ) clearly inhibited biosynthesis of anthocyanins in hypocotyls of buckwheat seedlings. The studied jasmonates had no influence on anthocyanins level in cotyledons of buckwheat seedlings, except cis-jasmone, which at the lowest solution concentration slightly enhanced biosynthesis of the pigments. Treatment of buckwheat seedlings with solutions of all jasmonates (10-8 M, 10-6 M and 10-4 M) had no influence on the growth of buckwheat hypocotyls. Contrary to that observation vapors of the growth regulators in concentrations 10-4 M, had a strong inhibitory effect on the growth of hypocotyls of buckwheat seedlings. Solutions of JA and MJ, as well as vapors of JA, MJ and JAS strongly inhibited the primary root growth of buckwheat seedlings, while JAS applied as solution had no such influence. MJ and JA caused much higher stimulation of proanthocyanidin biosynthesis in buckwheat hypocotyls than JAS.

16

Recent advances in processing and development of buckwheat derived bakery and non-bakery products - a review

72%

Gimenez-Bastida J. A., Piskula M. K., Zielinski H.

Polish Journal of Food and Nutrition Sciences

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2015

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tom 65

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nr 1

The functional food development is one of the most interesting fi elds of the food industry. The knowledge of the effects of processing is essential in order to optimize the conditions and to obtain functional foods rich in bioactive compounds. Many functional buckwheat derived bakery and non-bakery products have been put into production including buckwheat enhanced breads, biscuits, snacks, noodles, tea, tarhana, sprouts, and fi nally buckwheat honey. This article reviews the studies carried out in the past few years in relation to the effects of processing on bioactive compounds in buckwheat derived bakery and non-bakery products, and on their overall nutritional value and consumer acceptance. Finally, the future trends in buckwheat processing are addressed.

17

Antioxidant capacity of thermally-treated buckwheat

72%

Zielinska D., Szawara-Nowak D., Michalska A.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 4

465-470

This paper reports the use of an in vitro chemiluminescent method, ORACFL and SOD-like activity assays for the evaluation of antioxidant capacity of the whole buckwheat and its products after hydrothermal treatment. Phosphate buffer (0.75 mmol/L, pH 7.4) and 80% methanol (v/v) were used for the preparation of extracts originated from untreated buckwheat, hydrothermally-processed whole buckwheat, and obtained light groat and hull from the treated whole buckwheat. The antioxidative capacities of water- (ACW) and lipid-soluble (ACL) compounds were investigated by a facile chemiluminescence assay using a Photochem® device. The superoxide dismutase-like activity (SOD-like activity) was evaluated as free radical scavenging activities of the extracts against superoxide anion radicals (O2 -􀀀) whereas Oxygen Radical Antioxidant Capacity (ORACFL) of the extracts was determined with the spectrofluorimetric assay. Moreover, the content of flavonoids in untreated buckwheat and its products after hydrothermal treatment was provided. The antioxidant capacity of the whole buckwheat before hydrothermal treatment evaluated with the chemiluminescence assay was formed mainly by lipid soluble antioxidants (ACL; 88.8 μmol Trolox/g d.m.) and only in part by the water soluble compounds (ACW; 5.1 μmol Trolox/g d.m.). The hydrothermal treatment of buckwheat whole grains caused a decrease in ACW and ACL by approximately 58% and 17%, respectively. The changes in the antioxidant capacity of untreated buckwheat and its products obtained after hydrothermal treatment were confirmed by the application of SOD and ORACFL methods. Antioxidant capacity of buckwheat material was related to changes in flavonoids composition provided by HPLC analysis.

18

Reakcja odmian gryki na dlugoterminowe przechowywanie w banku genow

72%

Gorski M.

Biuletyn Instytutu Hodowli i Aklimatyzacji Roślin

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2004

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nr 233

157-162

19

Effect of temperature on the viability of buckwheat (cv. Kora) seeds

72%

Gladyszewska B., Ciupak A.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

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2009

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tom 09

20

Vitamins B1, B2, B6 in raw and processed buckwheat sprouts

72%

Ornatowska A., Penas E., Frias J., Vidal-Valverde C., Piskula M. K.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

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