Hydrothermal Treatments Affecting the Concentration of Neochlorogenic Acid in Dough of Tartary Buckwheat

This study investigated the effects of initial temperature treatments of gluten-free doughs made from Tartary buckwheat flour, and time of methanol extraction from the cooked doughs of neochlorogenic acid, an important polyphenol metabolite. The doughs were hydrothermally treated from 25 °C to 95 °C...

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Autors principals:	Mateja Germ, Július Árvay, Alena Vollmannová, Tomáš Tóth, Ivan Kreft, Aleksandra Golob
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2020-12-01
Col·lecció:	Agriculture
Matèries:	hydrothermal treatment neochlorogenic acid buckwheat dough Tartary buckwheat (<i>Fagopyrum tataricum</i>)
Accés en línia:	https://www.mdpi.com/2077-0472/10/12/601
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