Effect of pH and chlorine concentration of slightly acidic electrolyzed water on the buckwheat sprouts during germination
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Processing and Preservation"
DOI: 10.1111/jfpp.14175
Abstract: Previous research found that slightly acidic electrolyzed water (SAEW) promoted the growth of buckwheat sprouts and the accumulation of bioactive γ‐aminobutyric acid (GABA), but mechanisms had not been reported. At present study, the effects of… read more here.
Keywords: slightly acidic; acc; germination; buckwheat sprouts ... See more keywords
Chemical Profile, Antimicrobial and Antioxidant Activity Assessment of the Crude Extract and Its Main Flavonoids from Tartary Buckwheat Sprouts
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DOI: 10.3390/molecules27020374
Abstract: The purpose of this study was to investigate the major flavonoids content and bioactivities of Tartary buckwheat sprouts. The crude methanol extract (ME) of Tartary buckwheat sprouts was abundant in flavonoids, and six major flavonoids,… read more here.
Keywords: antioxidant activity; crude extract; buckwheat sprouts; tartary buckwheat ... See more keywords
Effect of the Addition of Buckwheat Sprouts Modified with the Addition of Saccharomyces cerevisiae var. boulardii to an Atherogenic Diet on the Metabolism of Sterols, Stanols and Fatty Acids in Rats
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DOI: 10.3390/molecules27144394
Abstract: The aim of the study was to evaluate the effect of the addition of Fagopyrum esculentum Moench buckwheat sprouts modified with the addition of Saccharomyces cerevisiae var. boulardii to an atherogenic diet on the metabolism… read more here.
Keywords: addition; metabolism; atherogenic diet; buckwheat sprouts ... See more keywords