. "5"^^ . "Vy\u017Eralov\u00E1, K." . "Buckwheat as Functional Food" . . "80-86555-46-1" . "Buckwheat as Functional Food"@en . . . "6"^^ . "556621" . . . "[54FCB215D510]" . "The content of rutin differs in different parts of buckwheat plant. The highest content of rutin can be found in buckwheat leaves.The antioxidative activity ranges from stalks, hulls (mild antioxidative effects) and grains (protection factor 2.2 - 2.6) to leaves (protection factor 4.1). An original formula of a functional food product was created at the Food Research Institute Prague for the first time utilizing dried buckwheat tops as and integral part of an extruded product. %22Zatka's corn crispbread with buckwheat and garlic%22 was honoured with the award %22Golden Salima Brno 2002%22 at the International Food Fair in Brno in the category %22Rational nutrition, special foods%22 and the grand prize %22Golden Ear%22 at the 30 th internation exhibition %22Earth the Provider%22 in \u010Cesk\u00E9 Bud\u011Bjovice." . "Paul\u00ED\u010Dkov\u00E1, Ivana" . . "Fiedlerov\u00E1, Vlasta" . "Praha" . . "Praha" . "Pohanka jako funk\u010Dn\u00ED potravina"@cs . "Vavreinov\u00E1, Slavom\u00EDra" . "Pohanka jako funk\u010Dn\u00ED potravina"@cs . . "Buckwheat as Functional Food" . "RIV/00027022:_____/04:00010016!RIV/2005/MZE/M04005/N" . "V jednotliv\u00FDch \u010D\u00E1stech pohanky je obsah rutinu r\u016Fzn\u00FD. Nejvy\u0161\u0161\u00ED obsah rutinu byl detekov\u00E1n v listech. Antioxida\u010Dn\u00ED aktivita vybran\u00FDch \u010D\u00E1st\u00ED pohanky stoup\u00E1 v \u0159ad\u011B st\u00E9bla, slupky (m\u00EDrn\u00E9 antioxida\u010Dn\u00ED \u00FA\u010Dinky), semena (protek\u010Dn\u00ED faktor 2.2 - 2.6) a list\u00ED (protek\u010Dn\u00ED faktor 4.1).Ve V\u00FDzkumn\u00E9m \u00FAstavu potravin\u00E1\u0159sk\u00E9m v Praze vznikla origin\u00E1ln\u00ED receptura funk\u010Dn\u00ED potraviny - extrudovan\u00E9ho v\u00FDrobku, s v\u016Fbec prvn\u00EDm vyu\u017Eit\u00EDm su\u0161en\u00E9 pohankov\u00E9 nat\u011B. Z\u00E1tk\u016Fv kuku\u0159i\u010Dn\u00FD pl\u00E1tek s pohankou a \u010Desnekem byl ocen\u011Bn na Mezin\u00E1rodn\u00EDm potravin\u00E1\u0159sk\u00E9m veletrhu v Brn\u011B v kategorii %22Racion\u00E1ln\u00ED v\u00FD\u017Eiva, speci\u00E1ln\u00ED potraviny%22 Zlatou Salimou 2002 a na 30. ro\u010Dn\u00EDku mezin\u00E1rodn\u00ED v\u00FDstavy Zem\u011B \u017Eivitelka 2003 v \u010Cesk\u00FDch Bud\u011Bjovic\u00EDch hlavn\u00ED v\u00FDstavn\u00ED cenou Zlat\u00FDm klasem."@cs . . "Z(MZE0002702201)" . . "V\u00FDzkumn\u00FD \u00FAstav rostlinn\u00E9 v\u00FDroby" . . "RIV/00027022:_____/04:00010016" . . . "4"^^ . . . "Proceedings of the 9th International Symposium on Buckwheat" . "The content of rutin differs in different parts of buckwheat plant. The highest content of rutin can be found in buckwheat leaves.The antioxidative activity ranges from stalks, hulls (mild antioxidative effects) and grains (protection factor 2.2 - 2.6) to leaves (protection factor 4.1). An original formula of a functional food product was created at the Food Research Institute Prague for the first time utilizing dried buckwheat tops as and integral part of an extruded product. %22Zatka's corn crispbread with buckwheat and garlic%22 was honoured with the award %22Golden Salima Brno 2002%22 at the International Food Fair in Brno in the category %22Rational nutrition, special foods%22 and the grand prize %22Golden Ear%22 at the 30 th internation exhibition %22Earth the Provider%22 in \u010Cesk\u00E9 Bud\u011Bjovice."@en . . "Buckwheat as Functional Food"@en . "buckwheat; rutin; antioxidative activity; extrusion"@en . . . "2004-01-01+01:00"^^ . "587-592" . "Holasov\u00E1, Marie" . .