荞麦揭秘：生物活性潜力及其在食品加工中的创新应用.pdf

1、Buckwheat Uncovered:Bioactive Potential and Innovative Applications in Food ProcessingDr.Krzysztof Dziedzic,M.Sc.Patryk MizeraCereals of the futurePlant breading and biotechnology:yield,insects and microorganism resilient,resistant for environmental changesSustainable processing technologies:innovat

2、ive and advance,World perspective(zero waste)Functional ingredient design:nutrition,sustainability,functionality,consumer acceptanceConsumer-driven product innovation:sensory acceptance and physiological functionsFuture cerealsWheat,rice and maize?Buckwheat,teff,sorghum,millets,quinoa,amaranth?Legum

3、 es?FAO,2018Which characteristic is important?ClimClima at te e resilient cereals resilient cereals droughtsalinityheatGenomicGenomic-assisted assisted breeding,CRISPR/Cas breeding,CRISPR/Cas applicationsapplicationsSynthetic biology Synthetic biology approaches in cereal approaches in cereal traits

4、 designtraits designStructureFunctionNutrition EngineeringProtein structuring for plant-based analoguesStarch polymorphism controlFiber engineering(solubility,fermentability,gut interaction)BioavailabilityGlycaemic response designFunctional lipids(PUFA,omega-3)Functional FoodMUSSELSMUSSELSLegumes,Co

5、mmon BuckwheatHEARTSHEARTSTartary BuckwheatBRAINBRAINTartary BuckwheatSKINSKINBluberries,salmon,green taeBuckwheat starchBONESBONESMilk products,meat HAIRHAIRMineralsKreft I.,2022Fagopyrum esculentumMoench-cultivation historyCommon buckwheat was domesticated and first cultivated in Southeast Asia ar

6、ound 6000 BCspread to Central Asia,Tibet,Middle East and Europedocumented in Europe(Finland)by at least 5300 BC4000 BC:Balkans,Ukrainian,Greek and RussiaFagopyrum esculentuwas popular in the middle ages,but later wheat and other crops replaced itin Central and Eastern Europe buckwheat remained one o