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Buckwheat
Buckwheat is a gluten-free product which could be considered a functional food due to its nutritional and biological value. In Buckwheat: Composition, Production and Uses, the authors begin by analyzing the chemical composition and technological properties of common buckwheat flour produced in Latvia, as buckwheat flour could be used as a base ingredient for new product development taking into account its nutritional value and technological properties. In one study, the authors found that growth and yield were not significantly affected by the presence or absence of fly pollinators in either line, and growth and yield in the hybrid line were higher than those in the self-compatible line. The...
Molecular Breeding and Nutritional Aspects of Buckwheat
Molecular Breeding and Nutritional Aspects of Buckwheat describes the general characterization and genetic diversity of buckwheat (family Polygonaceae, genus Fagopyrum) around the globe (especially in Russia, China, India, and Eastern Europe), the arid and cool regions where it is most frequently consumed, and nutritional information on a variety of buckwheat uses, including tea, groats, flour, and noodles. With detailed information on buckwheat regeneration, genetic transformation, gene function analysis, and the metabolic engineering of bioactive compounds, the book guides readers through a variety of buckwheat varietal adaptations, providing foundation information on which additional research should be conducted. It is divided into four parts, including genetic resource and phylogenetic relationship, food nutrition, growth and cultivation, and molecular breeding, with each section providing insights into the most current developments.
Buckwheat
Common buckwheat (Fagopyrum esculentum Moench) has been a crop of secondary importance in many countries and yet it has persisted through centuries of civilization and enters into the agriculture of nearly every country where cereals are cultivated. This book describes the taxonomy, botany, history, uses, genetic resources and breeding of buckwheat
Foods & Nutrition Encyclopedia, Two Volume Set
Foods and Nutrition Encyclopedia, Second Edition is the updated, expanded version of what has been described as a "monumental, classic work." This new edition contains more than 2,400 pages; 1,692 illustrations, 96 of which are full-color photographs; 2,800 entries (topics); and 463 tables, including a table of 2,500 food compositions. A comprehensive index enables you to find information quickly and easily.
Growing Buckwheat
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Love, Aimee X
Recipes for stunning baked gifts in a very gifty format
Buckwheat: Forgotten Crop for the Future
Buckwheat: Forgotten crop for the Future offers an overview of this globally important crop, including its history, origin and its importance to functional food sector. Due to its short growth span, ability to grow at higher altitudes and superior quality of its protein, buckwheat is considered as an important crop for addressing global food requirements. The book also provides upto date information on the abiotic stress tolerance properties of the crop including its hyperaccumulating potential. The book talks about the issues and challenges being faced for adopting this crop and the ways to address and overcome these limitations. The book guides the readers through different varietal adapta...
True Grist
A practical guide to the use of buckwheat flour and cornmeal, and a handy collection of recipes utilizing cornmeal and buckwheat. First published as a Compact Edition in 1988, and revised in 1989 and 1992; this Bookshelf Edition published 2018. 52 recipes; 13 research notes; 113 pages including index.Food history factoids and tasty cornmeal recipes like "Mary Mitchell's Spoon Bread," "Apple Corn Bread," "Country Sunshine Cornmeal Loaves," and "Quicky Cornmeal Pizza Crust" will please the intellect and the appetite. And as buckwheat enthusiasts know, not many buckwheat recipes are found in "recipe land," so those in "True Grist" are especially welcome. "The Best Brawny Banana Buckwheat Bread"...
Buckwheat
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