Antioxidative activities in rutin rich noodles and cookies made with a trace rutinosidase variety of tartary buckwheat (fagopyrum tataricum gaertn.), 'manten-kirari'

Food Science and Technology Research

Volumn 22, Issue 4, 2016, Pages 557-562

  Ishiguro, Koji ^a   Morishita, Toshikazu ^a   Ashizawa, Junzo ^b   Suzuki, Tatsuro ^c   Noda, Takahiro ^a  

^a NATIONAL AGRICULTURAL RESEARCH CENTER FOR HOKKAIDO REGION   (Japan)

^b Kobayashi Shokuhin CoLtd   (Japan)

^c NATIONAL AGRICULTURAL RESEARCH CENTER FOR KYUSHU OKINAWA REGION   (Japan)

Author keywords

ORAC; Quercetin; Rutin; Rutinosidase; Tartary buckwheat

Indexed keywords

ANTIOXIDANTS; CROPS; HYDROPHILICITY;

ORAC; QUERCETIN; RUTIN; RUTINOSIDASE; TARTARY BUCKWHEAT;

ALCOHOLS;

EID: 84987729808     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.22.557     Document Type: Article

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