Food bioactives with special reference to Himalayan tartary buckwheat

This book primarily focuses on various types of bioactive compounds with special reference to Himalayan tartary buckwheat. The research methodology employed for extraction in particular to various bioactives that includes flavonoids, rutin, vitamins and total phenols etc. is critically discussed. It covers the current status and potential applications of bioactives derived from buckwheat. This book contains the vital information of nutraceutical bioactives and thus fulfills the needs of students and researchers working in the broader areas of biotechnology such as agriculture biotechnology, food biotechnology, food bioprocessing etc.