Exploitation of Tartary Buckwheat as Sustainable Ingredient for Healthy Foods Production

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• 作者：Valentina Tolaini ; ^{valentina.tolaini@enea.it" class="auth_mail" title="E-mail the corresponding author} ; Antonella Del Fiore ; Chiara Nobili ; Ombretta Presenti ; Patrizia De Rossi ; Silvia Procacci ; Fabio Vitali ; Andrea Brunori
• 关键词：sustainable agriculture ; minor crops ; Tartary buckwheat ; antioxidant compounds ; healthy foods
• 刊名：Agriculture and Agricultural Science Procedia
• 出版年：2016
• 出版时间：2016
• 年：2016
• 卷：8
• 期：Complete
• 页码：455-460
• 全文大小：133 K

文摘

Tartary buckwheat (Fagopyrum tataricum Gaertn) is a minor crop belonging to the Polygonaceae family that can be considered as sustainable crop thanks to its low input requirements. It is a pseudo-cereal known for its high healthy value related to antioxidant compounds present in its grains. For this reason it could be employed for the production of functional foods. This paper as well as reviewing about the agronomical and nutritional traits of buckwheat also provides the latest experimental results achieved by ENEA research activities.