Method for producing buckwheat bran and buckwheat flour with high rutin content, and method for producing food material with high rutin content

• 1. 一种高芦丁、高烟酸苦荞萌动茶的生产方法 [P] . 中国专利： CN102805178A . 2012-12-05
• 2. 一种获得高芦丁含量苦荞种质创制的方法 [P] . 中国专利： CN108522269A . 2018-09-14
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  机译： 含高芦丁的苦荞麸皮和荞麦粉的生产方法以及高含芦丁的食品原料的生产方法

• 4. METHOD FOR PRODUCING HIGH RUTIN-CONTAINING TARTARY BUCKWHEAT FLOUR, AND BUCKWHEAT FLOUR PROCESSED PRODUCT [P] . 日本专利： JP2006311845A . 2006-11-16

  机译： 含高芦丁的苦荞粉的生产方法以及荞麦粉加工产品

• 5. PRODUCTION OF TARTARY BUCKWHEAT FLOUR HAVING HIGH RUTIN CONTENT AND INSTANT BUCKWHEAT [P] . 日本专利： JPH0563133B2 . 1993-09-09

  机译： 生产高芦丁含量和即时荞麦的T荞麦粉

• 1. Effects of Heat Treatment on Flavonoids Content and Antioxidant Capacity of Buckwheat (Fagopyrum tataricum Gaert) Flour Ethanolic Extracts [J] . ZHONG Geng, Romeo T Toledo, CHEN Zong-dao 农业科学学报（英文版） . 2003,第009期
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• 3. Phenolic Profiles and Antioxidant Activity of Buckwheat (Fagopyrum esculentum M?ench and Fagopyrum tartaricum L. Gaerth) Hulls, Brans and Flours [J] . LI Fu-hua, YUAN Ya, YANG Xiao-lan, 农业科学学报（英文版） . 2013,第009期
• 4. Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods [J] . Yaoguang, Li, Dongyun, 作物学报：英文版 . 2015,第004期
• 5. Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods [J] . Yaoguang Li, Dongyun Ma, Dexiang Sun, 作物学报（英文版） . 2015,第004期
• 6. Rutin content in buckwheat (Fagopyrum esculentum Moench) food materials and products [J] . I. Kreft, N. Fabjan, K. Yasumoto Food Chemistry . 2006,第3期
• 7. Relationship between Color Change and Rutin Content in Roasted Tartary Buckwheat Bran [J] . Noda Takahiro, Ishiguro Koji, Suzuki Tatsuro, Food science and technology research . 2020,第6期
• 8. COMPARISON OF METHODS OF PRODUCING BEE PROPOLIS PURIFIED EXTRACT BASED ON TOTAL FLAVONOID CONTENT USING RUTIN AS STANDARD [J] . Suwijiyo Pramono, Agustina Dian Puspitasari Universitas Gadjah Mada . 2015,第2期
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• 10. Baking properties and resistant starch contents of gluten-free buckwheat-rice bread formulations. [D] . Pauwels, Derrick Jozef. 2013
• 11. Antioxidant and Rutin Content Analysis of Leaves of the Common Buckwheat (Fagopyrum esculentum Moench) Grown in the United Kingdom: A Case Study [O] . Solomon Habtemariam 2019
• 12. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017
• 13. Methods for estimating the content of transuranium and other difficult to measure nuclides in produced rad waste from BWRs [R] . Ingemansson, T. 1994

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