TY  - JOUR
AU  - Popović, Vera
AU  - Burić, M.
AU  - Mihailović, A.
AU  - Aćimić Remiković, M.
AU  - Vukeljić, N.
AU  - Batrićević, M.
AU  - Šarčević-Todosijević, Ljubica
AU  - Petrović, B.
PY  - 2022
UR  - http://fiver.ifvcns.rs/handle/123456789/3980
AB  - Buckwheat (Fagopyrum esculentum Moench) is a gluten-free pseudo-cereal and honey plant. Buckwheat grain yields vary greatly and depend on the genotype, agro-ecological conditions of production and harvesting method. The grain yield of the 'Novosadska' variety variеs 1.5-3 t ha-1 and the honey yield amounts and more than 300 kg ha-1. Buckwheat grain contains: carbohydrates, proteins, fats, organic acids and rutin (quercetin-3-rutinosid), minerals (potassium, phosphorus, calcium, magnesium, sodium, iodine, zinc, bromine and iron), vitamins (D2-ergokalciferol, D3-holekalciferol, P-bioflavonoids, vitamins group B: B1-Thiamine, B2-Riboflavin, B3-niacin, B4-Choline, B5-Pantothenic acid, B6-Piridoxin, B9-Folate; and vitamin E-Tocopherols. 'Novosadska' buckwheat contains the highest level of phenolic acids, proanthocyanidins, flavones and flavonols. Buckwheat honey is dark color, which it gets from polyphenols. Polyphenols is antioxidants, organic compounds which affect the quality of food, especially the color and taste. In accordance with the law on food safety, the interests of consumers must be ensured the highest level of protection. Phenolic antioxidants from honey are bioavailable and increase the antioxidant activity of plasma. Buckwheat honey has a beneficial effect on bronchitis and cough, hypertension, arteriosclerosis, of heart disease, liver and intestinal diseases and has antibacterial effects.
PB  - Skopje : Ss Cyril and Methodius University in Skopje, Faculty of Agricultural Sciences and Food
T2  - Journal of Agricultural, Food and Environmental Sciences
T1  - Medicinal properties of buckwheat products and honey in compliance with food safety regulatory requirements
EP  - 24
IS  - 3
SP  - 16
VL  - 76
UR  - https://hdl.handle.net/21.15107/rcub_fiver_3980
ER  - 

@article{
author = "Popović, Vera and Burić, M. and Mihailović, A. and Aćimić Remiković, M. and Vukeljić, N. and Batrićević, M. and Šarčević-Todosijević, Ljubica and Petrović, B.",
year = "2022",
abstract = "Buckwheat (Fagopyrum esculentum Moench) is a gluten-free pseudo-cereal and honey plant. Buckwheat grain yields vary greatly and depend on the genotype, agro-ecological conditions of production and harvesting method. The grain yield of the 'Novosadska' variety variеs 1.5-3 t ha-1 and the honey yield amounts and more than 300 kg ha-1. Buckwheat grain contains: carbohydrates, proteins, fats, organic acids and rutin (quercetin-3-rutinosid), minerals (potassium, phosphorus, calcium, magnesium, sodium, iodine, zinc, bromine and iron), vitamins (D2-ergokalciferol, D3-holekalciferol, P-bioflavonoids, vitamins group B: B1-Thiamine, B2-Riboflavin, B3-niacin, B4-Choline, B5-Pantothenic acid, B6-Piridoxin, B9-Folate; and vitamin E-Tocopherols. 'Novosadska' buckwheat contains the highest level of phenolic acids, proanthocyanidins, flavones and flavonols. Buckwheat honey is dark color, which it gets from polyphenols. Polyphenols is antioxidants, organic compounds which affect the quality of food, especially the color and taste. In accordance with the law on food safety, the interests of consumers must be ensured the highest level of protection. Phenolic antioxidants from honey are bioavailable and increase the antioxidant activity of plasma. Buckwheat honey has a beneficial effect on bronchitis and cough, hypertension, arteriosclerosis, of heart disease, liver and intestinal diseases and has antibacterial effects.",
publisher = "Skopje : Ss Cyril and Methodius University in Skopje, Faculty of Agricultural Sciences and Food",
journal = "Journal of Agricultural, Food and Environmental Sciences",
title = "Medicinal properties of buckwheat products and honey in compliance with food safety regulatory requirements",
pages = "24-16",
number = "3",
volume = "76",
url = "https://hdl.handle.net/21.15107/rcub_fiver_3980"
}

Popović, V., Burić, M., Mihailović, A., Aćimić Remiković, M., Vukeljić, N., Batrićević, M., Šarčević-Todosijević, L.,& Petrović, B.. (2022). Medicinal properties of buckwheat products and honey in compliance with food safety regulatory requirements. in Journal of Agricultural, Food and Environmental Sciences
Skopje : Ss Cyril and Methodius University in Skopje, Faculty of Agricultural Sciences and Food., 76(3), 16-24.
https://hdl.handle.net/21.15107/rcub_fiver_3980

Popović V, Burić M, Mihailović A, Aćimić Remiković M, Vukeljić N, Batrićević M, Šarčević-Todosijević L, Petrović B. Medicinal properties of buckwheat products and honey in compliance with food safety regulatory requirements. in Journal of Agricultural, Food and Environmental Sciences. 2022;76(3):16-24.
https://hdl.handle.net/21.15107/rcub_fiver_3980 .

Popović, Vera, Burić, M., Mihailović, A., Aćimić Remiković, M., Vukeljić, N., Batrićević, M., Šarčević-Todosijević, Ljubica, Petrović, B., "Medicinal properties of buckwheat products and honey in compliance with food safety regulatory requirements" in Journal of Agricultural, Food and Environmental Sciences, 76, no. 3 (2022):16-24,
https://hdl.handle.net/21.15107/rcub_fiver_3980 .