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Application of Maillard reaction products on chia seed oil microcapsules with different core/wall ratios
(Elsevier Science, 2017-12)
This research studies the physical properties of microcapsules formulated with different concentrations of chia oil, using Maillard Reaction Products (MRPs) with different protein:carbohydrate ratio as encapsulants. ...
Chia (Salvia hispanica) protein fractions: characterization and emulsifying properties
(Springer, 2019-12)
A material with a high content of fibers and proteins is generated as a by-product of the chia oil extraction process. A strategy to add value to this by-product is to evaluate its possible use as a food ingredient. Thus, ...
Plan de negocios para la implementación de una empresa procesadora de jugos de fruta con semillas de chia (Salvia Hispánica) en la ciudad de SucreBusiness plan for the implementation of a fruit juice processing company with chia seeds (Salvia Hispánica) in the city of Sucre
(Sucre: Universidad Andina Simón Bolívar, Sede Central Sucre, 2020)
Storage stability of chia (Salvia hispanica L.) oil incorporated with astaxanthin
(Wiley Blackwell Publishing, Inc, 2020-12)
Ingest of astaxanthin and omega-3 fatty acids is related to several health benefits. Chia oil is one of the principal sources of α-linolenic acid (ALA) belonging to the omega-3 fatty acids. This work evaluated the stability ...
Characterization of Argentinean Chia Seed Oil Obtained by Different Processes: A Multivariate Study
(Nova Science Publishers, 2014)
Chia (Salvia hispanica L.) seed oil is a very interesting source with regard to provide a good equilibrium between two essential fatty acids (FAs) (linoleic and α-linolenic acid). Currently, chia seed oil is not widely ...
Growth and yield of chia (Salvia hispanica L.) in the Mediterranean and desert climates of Chile
(Inst Investigaciones Agropecuarias, 2016)
Chia (Salvia hispanica L.) is a species with seeds that have high essential fatty acid content, which has encouraged increased crop production worldwide. However, the expansion of chia is limited because it is a ...
Moisture-dependent Engineering Properties of Chia (Salvia hispanica L.) Seeds
(IntechOpen, 2013)
Salvia hispanica L., whose common name is chia, is an annual herbaceous plant belonging to the Lamiaceae or Labiatae family. This botanical species, native to southern Mexico and north‐ ern Guatemala, was an important crop ...
Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina
(Elsevier Science, 2012-01)
The objective of this study was to characterize the physicochemical and functional properties of meals (M) and fibrous fractions (FRF) of chia seeds (Salvia hispanica L.), and to compare the effect of oil extraction methods ...
Amaranth, quinoa and chia protein isolates : physicochemical and structural properties
(Elsevier, 2018)
Abstract: An increasing use of vegetable protein is required to support the production of protein-rich foods which can replace animal proteins in the human diet. Amaranth, chia and quinoa seeds contain proteins which have ...