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- Fu, Bin Xiao
- Food research international 2008 v.41 no.9 pp. 888-902
- food industry; noodles; raw materials; wheat; rice; buckwheat; wheat starch; rice starch; potatoes; sweet potatoes; potato starch; legumes; wheat flour; rice flour; potato flour; history; food processing; nutrient content; legume protein; Asia
- ... Noodles in various contents, formulations, and shapes have been the staple foods for many Asian countries since ancient time. They can be made from wheat, rice, buckwheat, and starches derived from potato, sweet potato, and pulses. Noodles based on wheat are prepared mainly from three basic ingredients; flour, water, and salt. There exist two distinct types of wheat flour noodles based on the pres ...
- Cao, Wei; Chen, Wei-Jun; Suo, Zhi-Rong; Yao, Ya-Ping
- Food research international 2008 v.41 no.9 pp. 924-929
- buckwheat; Fagopyrum tataricum; cultivars; DNA damage; rutin; free radicals; phenolic compounds; free radical scavengers; Fagopyrum esculentum; antinutritional factors; quercetin; DNA repair; genotoxicity; antioxidant activity; chelation; ethanol; supercritical fluid extraction
- ... Buckwheat, including common buckwheat (Fagopyrum esculentum Möehch) and tartary buckwheat (Fagopyrum Tartaricum Gaerth), is widely cultivated in the northwest part of China and its groats is rich in antioxidant compounds. In order to understand its antioxidant activity, the protective effects of the ethanolic extracts from four buckwheat groats on DNA damage caused by hydroxyl radical are examined ...