TY  - CONF
AU  - Popović, Vera
AU  - Burić, Marko
AU  - Mihailović, Andreja
AU  - Aćimić Remiković, Milena
AU  - Vukeljić, Nataša
AU  - Batrićević, Mila
AU  - Petrović, Bojana
PY  - 2022
UR  - http://fiver.ifvcns.rs/handle/123456789/3278
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 and the honey yield amounts and more than 300 kg/ha. 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, Faculty of Agricultural Sciences and Food
C3  - Book of Abstracts, 4th International Symposium for Agriculture and Food ISAF, 12-14 October 2022, Ohrid
T1  - The medicinal properties of buckwheat honey in compliance with food safety regulatory requirements. Honey variety ‘Novosadska’
EP  - 141
SP  - 141
UR  - https://hdl.handle.net/21.15107/rcub_fiver_3278
ER  - 

@conference{
author = "Popović, Vera and Burić, Marko and Mihailović, Andreja and Aćimić Remiković, Milena and Vukeljić, Nataša and Batrićević, Mila and Petrović, Bojana",
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 and the honey yield amounts and more than 300 kg/ha. 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, Faculty of Agricultural Sciences and Food",
journal = "Book of Abstracts, 4th International Symposium for Agriculture and Food ISAF, 12-14 October 2022, Ohrid",
title = "The medicinal properties of buckwheat honey in compliance with food safety regulatory requirements. Honey variety ‘Novosadska’",
pages = "141-141",
url = "https://hdl.handle.net/21.15107/rcub_fiver_3278"
}

Popović, V., Burić, M., Mihailović, A., Aćimić Remiković, M., Vukeljić, N., Batrićević, M.,& Petrović, B.. (2022). The medicinal properties of buckwheat honey in compliance with food safety regulatory requirements. Honey variety ‘Novosadska’. in Book of Abstracts, 4th International Symposium for Agriculture and Food ISAF, 12-14 October 2022, Ohrid
Skopje : Ss. Cyril and Methodius University, Faculty of Agricultural Sciences and Food., 141-141.
https://hdl.handle.net/21.15107/rcub_fiver_3278

Popović V, Burić M, Mihailović A, Aćimić Remiković M, Vukeljić N, Batrićević M, Petrović B. The medicinal properties of buckwheat honey in compliance with food safety regulatory requirements. Honey variety ‘Novosadska’. in Book of Abstracts, 4th International Symposium for Agriculture and Food ISAF, 12-14 October 2022, Ohrid. 2022;:141-141.
https://hdl.handle.net/21.15107/rcub_fiver_3278 .

Popović, Vera, Burić, Marko, Mihailović, Andreja, Aćimić Remiković, Milena, Vukeljić, Nataša, Batrićević, Mila, Petrović, Bojana, "The medicinal properties of buckwheat honey in compliance with food safety regulatory requirements. Honey variety ‘Novosadska’" in Book of Abstracts, 4th International Symposium for Agriculture and Food ISAF, 12-14 October 2022, Ohrid (2022):141-141,
https://hdl.handle.net/21.15107/rcub_fiver_3278 .