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Buckwheat, Fava Bean and Hemp Flours Fortified with Anthocyanins and Other Bioactive Phytochemicals as Sustainable Ingredients for Functional Food Development

dc.contributor.authorNeacsu, Madalina
dc.contributor.authorChristie, James S.
dc.contributor.authorDuncan, Gary J.
dc.contributor.authorVaughan, Nicholas J.
dc.contributor.authorRussell, Wendy R.
dc.date.accessioned2022-08-16T13:58:01Z
dc.date.available2022-08-16T13:58:01Z
dc.date.issued2022-09-01
dc.identifier218793214
dc.identifierde5ad023-7728-47c9-a858-19e98e1738a4
dc.identifier.citationNeacsu , M , Christie , J S , Duncan , G J , Vaughan , N J & Russell , W R 2022 , ' Buckwheat, Fava Bean and Hemp Flours Fortified with Anthocyanins and Other Bioactive Phytochemicals as Sustainable Ingredients for Functional Food Development ' , Nutraceuticals , vol. 2 , no. 3 , pp. 150-161 . https://doi.org/10.3390/nutraceuticals2030011en
dc.identifier.issn1661-3821
dc.identifier.otherBibtex: nutraceuticals2030011
dc.identifier.urihttps://hdl.handle.net/2164/19068
dc.descriptionFunding: This research was funded by the Scottish government’s Rural and Environment Science and Analytical Services Division (RESAS). Acknowledgments: The authors acknowledge Viv Buchan from the Analytical Department, The Rowett Institute, University of Aberdeen, for her help with the sugar content determinations.en
dc.format.extent12
dc.format.extent2615687
dc.language.isoeng
dc.relation.ispartofNutraceuticalsen
dc.subjectSDG 3 - Good Health and Well-beingen
dc.subjectbuckwheaten
dc.subjectfava beanen
dc.subjecthempen
dc.subjectanthocyaninen
dc.subjectflour fortificationen
dc.subjectfunctional fooden
dc.subjectberriesen
dc.subjectsoft fruiten
dc.subjectagricultural wasteen
dc.subjectbilberryen
dc.subjectRA0421 Public health. Hygiene. Preventive Medicineen
dc.subjectRural and Environmental Science and Analytical Services (RESAS)en
dc.subject.lccRA0421en
dc.titleBuckwheat, Fava Bean and Hemp Flours Fortified with Anthocyanins and Other Bioactive Phytochemicals as Sustainable Ingredients for Functional Food Developmenten
dc.typeJournal articleen
dc.contributor.institutionUniversity of Aberdeen.Rowett Instituteen
dc.contributor.institutionUniversity of Aberdeen.SBS School Administrationen
dc.description.statusPeer revieweden
dc.identifier.doi10.3390/nutraceuticals2030011


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