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Cultivation and technological value of pseudocereals - nutritional and functional aspect in the context of a gluten-free diet

cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0002-3265-547X
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid091e5383-d189-49f2-92f7-53eca8eeb034
dc.abstract.enNowadays, consumers are more aware of what they eat and therefore start demanding from the food market. Paying attention to gluten-free products. For this reason, pseudocereals such as buckwheat, quinoa, amaranth or chia seeds have been noticed. They have good nutritional value and nutraceutical properties. Among other things, they are a good source of starch, fiber, proteins, minerals, vitamins, and phytochemicals such as saponins, polyphenols, phytosterols, phytosteroids, and betalains with potential health benefits. The plant is said to have a beneficial effect on improving health and supporting treatment in the case of disorders of the blood lipid profile, as well as hypoglycemic and anti-cancer effects. This review aims to characterize, in terms of nutritional and functional, three pseudocereals, i.e. buckwheat, quinoa and chia seeds.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Żywienia Człowieka i Dietetyki
dc.contributor.authorMolska, Marta
dc.contributor.authorReguła, Julita
dc.date.access2026-03-05
dc.date.accessioned2026-03-09T11:10:03Z
dc.date.available2026-03-09T11:10:03Z
dc.date.copyright2022-08-30
dc.date.issued2022
dc.description.accesstimeat_publication
dc.description.bibliographybibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.number1
dc.description.points20
dc.description.versionfinal_published
dc.description.volume67
dc.identifier.eissn2719-423X
dc.identifier.issn1642-686X
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/7739
dc.identifier.weblinkhttps://www.jraae.com/Cultivation-and-Technological-Value-of-Pseudocereals-Nutritional-and-Functional-Aspect,199311,0,2.html
dc.languageen
dc.relation.ispartofJournal of Research and Applications in Agricultural Engineering
dc.relation.pages29-38
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enbuckwheat
dc.subject.enquinoa
dc.subject.enchia
dc.subject.ennutritional value
dc.subject.engluten-free diet
dc.titleCultivation and technological value of pseudocereals - nutritional and functional aspect in the context of a gluten-free diet
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue1
oaire.citation.volume67