[1] KLINE K L,MSANGI S,DALE V H,et al.Reconciling food security and bioenergy:Priorities for action[J].GCB Bioenergy,2017,9(3):557-576.
[2] DE MEO B,FREEMAN G,MARCONI O,et al.Behaviour of malted cereals and pseudo-cereals for gluten-free beer production[J].Journal of the Institute of Brewing,2011,117(4):541-546.
[3] ALVAREZ-JUBETE L,ARENDT E K,GALLAGHER E.Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients[J].Trends in Food Science & Technology,2010,21(2):106-113.
[4] KLUBICOVÁ K,SZABOVÁ M,SKULTETY L,et al.Revealing the seed proteome of the health benefitting grain amaranth (Amaranthus cruentus L.)[J].Chemical Papers,2016,70(10):1 322-1 335.
[5] 张雨薇,景梦琳,李小平,等.不同种荞麦发芽前后蛋白质及氨基酸变化主成分分析与综合评价[J].食品与发酵工业,2017,43(7):214-221.
ZHANG Y W,JING M L,LI X P,et al.Principal component analysis and comprehensive evalution of protein and amion acid in different varieties of buckwheat and buckwheat sprout[J].Food and Fermentation Industries,2017,43(7):214-221.
[6] 杨崇庆,常克勤,穆兰海,等.荞麦品种改良与产业发展现状及趋势分析[J].作物杂志,2021(2):28-34.
YANG C Q,CHANG K Q,MU L H,et al.Status and trend analysis of buckwheat variety improvement and industrial development[J].Crops,2021(2):28-34.
[7] BELLO-PÉREZ L A,RODRIGUEZ-AMBRIZ S L,HOYOS-LEYVA J D,et al.Characteristics of starch from opaque and translucent perisperm of amaranth (A.hypochondriacus) grains[J].Starch,2018,70:1700260.
[8] ZHU F.Buckwheat starch:Structures, properties, and applications[J].Trends in Food Science & Technology,2016,49:121-135.
[9] VEGA-GÁLVEZ A,MIRANDA M,VERGARA J,et al.Nutrition facts and functional potential of quinoa (Chenopodium quinoa willd.), an ancient andean grain:A review[J].Journal of the Science of Food and Agriculture,2010,90(15):2 541-2 547.
[10] KORCZAK R, SLAVIN J L.Definitions, regulations, and new frontiers for dietary fiber and whole grains[J].Nutrition Reviews,2020,78:6-12.
[11] ZHU F.Dietary fiber polysaccharides of amaranth, buckwheat and quinoa grains:A review of chemical strcture, biological functions and food uses[J].Carbohydrate Polymers,2020,248:116819.
[12] PARK N,LEE T K,NGUYEN T T H,et al.The effect of fermented buckwheat on producing L-carnitine- and γ-aminobutyric acid (GABA)-enriched designer eggs[J].Journal of the Science of Food and Agriculture,2017,97(9):2 891-2 897.
[13] AHAMED N T,SINGHAL R S,KULKARNI P R,et al.A lesser-known grain, Chenopodiumquinoa:Review of the chemical composition of its edible parts[J].Food and Nutritin Bulletin,1998, 19:61-70.
[14] DE BOCK P,DAELEMANS L,SELIS L,et al.Comparison of the chemical and technological characteristics of wholemeal flours obtained from amaranth (Amaranthus sp.),quinoa (Chenopodium quinoa) and buckwheat (Fagopyrum sp.) seeds[J].Foods,2021,10(3):651.
[15] SIMOPOULOS A P.Evolutionary aspects of diet, the omega-6/omega-3 ratio and genetic variation:Nutritional implications for chronic diseases[J].Biomedicine & Pharmacotherapy,2006,60(9):502-507.
[16] KOZIOŁ M J.Chemical composition and nutritional evaluation of quinoa(Chenopodium quinoa Willd.)[J].Journal of Food Composition Analysis,1992,5:35-68.
[17] GAMEL T H,LINSSEN J P,ALINK G M,etal.Nutritional study of raw and popped seed proteins of Amaranth caudatus L.abd Amaranth cruentus L[J].Journal of the Science of Food and Agriculture,2004,84(10):1 153-1 158.
[18] LUTHAR Z,GERM M,LIKAR M,et al.Breeding buckwheat for increased levels of rutin, quercetin and other bioactive compounds with potential antiviral effects[J].Plants,2020, 9:1638.
[19] CHENG F E,GE X H,GAO C F,et al.The distribution of D-chiro-inositol in buckwheat and its antioxidative effect in HepG2[J].Journal of Cereal Science,2019,89:102808.
[20] GRAF B L,POULEV A,KUHN P,et al.Quinoa seeds leach phytoecdysteroids and other compounds with anti-diabetic properties[J].Food Chemistry,2014,163:178-185.
[21] HE H P,CAI Y Z,SUN M,et al.Extraction and purification of squalene from Amaranthus grain[J].Journal of Agricultural and Food Chemistry,2002,50(2):368-372.
[22] FILIPČEV B,KOJIĆ J,KRULJ J,et al.Betaine in cereal grains and grain-based products[J].Foods,2018,7(4):49.
[23] EGLI I,DAVIDSSON L,JUILLERAT M A,et al.The influence of soaking and germination on the phytase activity and phytic acid content of grains and seeds potentially useful for complementary feeding[J].Journal of Food Science, 2002,67(9):3 484-3 488.
[24] 林冰洁,荆金金,张若愚,等.藜麦皂苷生物活性与化学结构研究进展[J].食品与发酵工业,2020,46(24):300-306.
LIN B J,JING J J, ZHANG R Y,et al.Research progress of biological activity and chemical structure of saponins(Chenopodium quinoa Willd.)[J].Food and Fermentetion Industries,2020,46(24):300-306.
[25] SUZUKI T,MORISHITA T,NODA T,et al.Breeding of buckwheat to reduce bitterness and rutin hydrolysis[J].Plants,2021,10(4):791.
[26] NGUYEN T L,MIOTRA S,GILBERT R G,et al.Influence of heat treatment on starch structure and physicochemical properties of oats[J].Journal of Cereal Science,2019,89:102805.
[27] LUKŠIČ L, ÁRVAY J, VOLLMANNOVÁ A, et al.,et al.Hydrothermal treatment of Tartary buckwheat grain hinders the transformation of rutin to quercetin[J].Journal of Cereal Science,2016,72:131-134.
[28] HE C A,ZHANG Z,LIU H,et al.Effect of rutin and quercetin on the physicochemical properties of Tartary buckwheat starch[J].Starch-Stärke,2018,70(1-2):1700038.
[29] GE R H,WANG H.Nutrient components and bioactive compounds in Tartary buckwheat bran and flour as affected by thermal processing[J].International Journal of Food Properties,2020,23(1):127-137.
[30] BRANFY K B,HO C T,ROSEN R T,et al.Effects of processing on the nutraceutical profile of quinoa[J].Food Chemistry,2007,100(3):1 209-1 216.
[31] 周洋,李璐,吕莹.烘烤、蒸汽热处理和挤压膨化对藜麦风味和苦味的影响[J].食品科学,2020,41(20):263-269.
ZHOU Y, LI L,LYU Y.Effect of roasting,steaming and extrasion on the flavor and bitterness of quinoa[J].Food Science,2020,41(20):263-269.
[32] 何晓琴,李苇舟,夏晓霞,等.蒸汽爆破预处理的苦荞麸皮不溶性膳食纤维理化特性及结构研究[J].食品与发酵工业,2020,46(18):47-53.
HE X Q,LI W Z,XIA X X,et al.Study on physicochemical properties and structure of insoluble dietary fiber from Tartary buckwheat bran pretreated by steam explosion[J].Food and Fermentation industries,2020,46(18):47-53.
[33] MUYONGA J H, ANDABATI B, SSEPUUYA G.Effect of heat processing on selected grain amaranth physicochemical properties[J].Food Science & Nutrition,2014,2(1):9-16.
[34] SINGH K,REHAL J,KAUR A,et al.Enhancement of attributes of cereals by germination and fermentation:A Review[J].Critical Reviews in Food Science and Nutrition,2015,55(11):1 575-1 589.
[35] CASTRO-ALBA V,LAZARTE C E,PEREZ-REA D,et al.Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate[J].Journal of the Science of Food and Agriculture,2019,99(11):5 239-5 248.
[36] HEINIÖ R L,KATINA K,WILHELMSON A,et al.Relationship between sensory perception and flavour- active volatile compounds of germinated, sourdough fermented and native rye following the extrusion process[J].LWT-Food Science and Technology,2003,36(5):533-545.
[37] OLAWOYE B T, GBADAMOSI S O.Effect of different treatments on in vitro protein digestibility,antinutrients,antioxidant properties and mineral composition of Amaranthus viridis seed[J].Cogent Food & Agriculture,2017,3(1):1294602.
[38] YU Y,WANG J.Effect of γ-ray irradiation on starch granule structure and physicochemical properties of rice[J].Food Research International,2007,40(2):297-303.
[39] DU Z H,LI Y L,LUO X H,et al.Effects of electron beam irradiation on the physicochemical properties of quinoa and starch microstructure[J].Starch,2020,72:1900178.
[40] HUANG Y W,SUN X X,GUO H M,et al.Changes in the thermal, pasting, morphological and structural characteristic of common buckwheat starch after ultrafine milling[J].International Journal of Food Science & Technology,2021,56(6):2 696-2 707.
[41] SAKHARE S D, INAMDAR A A, PREETHAM KUMAR K V, et al.Evaluation of roller milling potential of amaranth grains[J].Journal of Cereal Science,2017,73:55-61.
[42] PROTONOTARIOU S,RITZOULIS C,MANDALA I.Jet milling conditions impact on wheat flour particle size[J].Journal of Food Engineering,2021,294:110418.
[43] ZHU F,LI H.Effect of high hydrostatic pressure on physicochemical properties of quinoa flour[J].LWT,2019,114:108367.
[44] LINSBERGER-MARTIN G, LUKASCH B, BERGHOFER E.Effects of high hydrostatic pressure on the RS content of amaranth, quinoa and wheat starch[J].Starch-Stärke,2012,64(2):157-165.
[45] ARSLAN-TONTUL S, CANDAL USLU C, MUTLU C, et al.Expected glycemic impact and probiotic stimulating effects of whole grain flours of buckwheat, quinoa, amaranth and chia[J/OL].J Food Sci Technol,2021.https://doi.org/10.1007/s13 197-021-05156-8.
[46] TURKUT G M, CAKMAK H, KUMCUOGLU S, et al.Effect of quinoa flour on gluten-free bread batter rheology and bread quality[J].Journal of Cereal Science,2016,69:174-181.
[47] 杨芙莲,兰海龙,黄洁.荞麦脆片的微波加工工艺方法研究[J].中国食品添加剂,2013(4):120-124.
YANG F L,LAN H L,HUANG J.Study on the processing technology of microwave puffing buckwheat crisp[J].China Food Additives,2013(4):120-124.
[48] BOGDAN P,KORDIALIK-BOGACKA E,CZYZ·OWSKA A,et al.The profiles of low molecular nitrogen compounds and fatty acids in wort and beer obtained with the addition of quinoa (Chenopodium quinoa Willd.), amaranth (Amaranthus cruentus L.) or maltose syrup[J].Foods,2020, 9(11):1626.
[49] XIONG Y,ZHANG P Z,ROBYN D W,et al.Cereal grain-based functional beverages:From cereal grain bioactive phytochemicals to beverage processing technologies, health benefits and product features[J].Critical Reviews in Food Science and Nutrition,2022,62(9):2 404-2 431.
[50] 祁海平,崔凯凯,闫志农,等.4种常用澄清剂对黑苦荞饮料品质的影响[J].食品科学,2012,33(23):133-137.
QI H P,CUI K K,YAN Z N,et al.Effects of four common clarificants on quality of black tartary buckwheat beverage[J].Food science, 2012,33(23):133-137.
[51] LE L Q, GONG X X,AN Q,et al.Quinoa sprouts as potential vegetable source:Nutrient composition and functional contents of different quinoa sprout varieties[J].Food Chemistry,2021,357:129752.
[52] FERNÁNDEZ-LÓPEZ J, VIUDA-MARTOS M, PÉREZ-ALVAREZ J A.Quinoa and chia products as ingredients for healthier processed meat products:Technological strategies for their application and effects on the final product[J].Current Opinion in Food Science,2021,40:26-32.
[53] ADERIBIGBE O R,EZEKIEL O O,OWOLADE S O,et al.Exploring the potentials of underutilized grain amaranth (Amaranthus spp.) along the value chain for food and nutrition security:A review[J].Critical Reviews in Food Science and Nutrition,2022,62(3):656-669.
