Matches in SemOpenAlex for { <https://semopenalex.org/work/W2242170368> ?p ?o ?g. }
Showing items 1 to 83 of
83
with 100 items per page.
- W2242170368 endingPage "49" @default.
- W2242170368 startingPage "46" @default.
- W2242170368 abstract "Thanks to the high rutin content of its grain and whole flour, tartary buckwheat can be proposed as an ingredient of new food preparations containing effective amounts of this bioactive compound credited to exert a growing multiplicity of health beneficial properties. In this respect, most dietary supplement preparations, containing around 50 mg of rutin, are suggested as the daily preventive dose. Considering that the content of rutin of tartary buckwheat whole flour usually ranges between 1000 up to 2000 mg/100 g dry weight, the introduction of a low percentage of this ingredient in the original recipe would allow to reach such amount in a food largely consumed like bread. Preliminary result would indicate that, in the preparation of a typical Tuscany bread, a certain amount (up to 20%) of wheat flour can be replaced by a mixture of common and tartary buckwheat whole flour so to allegedly secure an intake of 50 mg of rutin through the average daily consumption of bread (about 200 g) in addition to an appreciable content of beneficial buckwheat protein and amylase resistant starch. However, efforts are to be dedicated to identify the most suited wheat flour in order not to impair texture, taste and acceptability of the bread so amended. In addition most of the rutin was not recovered in the final products, either degraded to quercetin or lost during preparation and baking processes. Research are underway to verify the extent of rutin degradation to quercetin by the hydrolyzing enzymes, known to be present in tartary buckwheat grain, during the phase of dough formation and successive leavening and to workout processing conditions apt to control such a phenomenon." @default.
- W2242170368 created "2016-06-24" @default.
- W2242170368 creator A5001602004 @default.
- W2242170368 creator A5031636903 @default.
- W2242170368 creator A5036202622 @default.
- W2242170368 creator A5061420471 @default.
- W2242170368 creator A5073641910 @default.
- W2242170368 creator A5074731826 @default.
- W2242170368 date "2009-01-01" @default.
- W2242170368 modified "2023-09-25" @default.
- W2242170368 title "The use of tartary buckwheat whole flour to introduce rutin in preventive amounts in bread typical of the region Tuscany (central Italy)." @default.
- W2242170368 cites W1988306530 @default.
- W2242170368 cites W2030716137 @default.
- W2242170368 cites W2039431396 @default.
- W2242170368 cites W2065911301 @default.
- W2242170368 cites W2315776976 @default.
- W2242170368 cites W2322318869 @default.
- W2242170368 cites W2537551443 @default.
- W2242170368 hasPublicationYear "2009" @default.
- W2242170368 type Work @default.
- W2242170368 sameAs 2242170368 @default.
- W2242170368 citedByCount "0" @default.
- W2242170368 crossrefType "journal-article" @default.
- W2242170368 hasAuthorship W2242170368A5001602004 @default.
- W2242170368 hasAuthorship W2242170368A5031636903 @default.
- W2242170368 hasAuthorship W2242170368A5036202622 @default.
- W2242170368 hasAuthorship W2242170368A5061420471 @default.
- W2242170368 hasAuthorship W2242170368A5073641910 @default.
- W2242170368 hasAuthorship W2242170368A5074731826 @default.
- W2242170368 hasConcept C185592680 @default.
- W2242170368 hasConcept C2775963812 @default.
- W2242170368 hasConcept C2778004101 @default.
- W2242170368 hasConcept C2778671685 @default.
- W2242170368 hasConcept C2780589914 @default.
- W2242170368 hasConcept C2781263971 @default.
- W2242170368 hasConcept C3017554442 @default.
- W2242170368 hasConcept C3019985465 @default.
- W2242170368 hasConcept C31903555 @default.
- W2242170368 hasConcept C529335014 @default.
- W2242170368 hasConcept C55493867 @default.
- W2242170368 hasConcept C8868529 @default.
- W2242170368 hasConceptScore W2242170368C185592680 @default.
- W2242170368 hasConceptScore W2242170368C2775963812 @default.
- W2242170368 hasConceptScore W2242170368C2778004101 @default.
- W2242170368 hasConceptScore W2242170368C2778671685 @default.
- W2242170368 hasConceptScore W2242170368C2780589914 @default.
- W2242170368 hasConceptScore W2242170368C2781263971 @default.
- W2242170368 hasConceptScore W2242170368C3017554442 @default.
- W2242170368 hasConceptScore W2242170368C3019985465 @default.
- W2242170368 hasConceptScore W2242170368C31903555 @default.
- W2242170368 hasConceptScore W2242170368C529335014 @default.
- W2242170368 hasConceptScore W2242170368C55493867 @default.
- W2242170368 hasConceptScore W2242170368C8868529 @default.
- W2242170368 hasIssue "33" @default.
- W2242170368 hasLocation W22421703681 @default.
- W2242170368 hasOpenAccess W2242170368 @default.
- W2242170368 hasPrimaryLocation W22421703681 @default.
- W2242170368 hasRelatedWork W1570627449 @default.
- W2242170368 hasRelatedWork W2044510844 @default.
- W2242170368 hasRelatedWork W299922837 @default.
- W2242170368 hasRelatedWork W3151917307 @default.
- W2242170368 hasRelatedWork W2811527544 @default.
- W2242170368 hasRelatedWork W2815194956 @default.
- W2242170368 hasRelatedWork W2817010494 @default.
- W2242170368 hasRelatedWork W2827309190 @default.
- W2242170368 hasRelatedWork W2835678276 @default.
- W2242170368 hasRelatedWork W2836407617 @default.
- W2242170368 hasRelatedWork W2841476719 @default.
- W2242170368 hasRelatedWork W2853616316 @default.
- W2242170368 hasRelatedWork W2855405465 @default.
- W2242170368 hasRelatedWork W2857616851 @default.
- W2242170368 hasRelatedWork W2875301094 @default.
- W2242170368 hasRelatedWork W2878721281 @default.
- W2242170368 hasRelatedWork W2879674356 @default.
- W2242170368 hasRelatedWork W2928470712 @default.
- W2242170368 hasRelatedWork W2934301259 @default.
- W2242170368 hasRelatedWork W3151181637 @default.
- W2242170368 isParatext "false" @default.
- W2242170368 isRetracted "false" @default.
- W2242170368 magId "2242170368" @default.
- W2242170368 workType "article" @default.