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Stability of oil-in-water (O/W) emulsions with chia (Salvia hispanica L.) mucilage
(Elsevier, 2016-12)
The stability of oil-in-water (O/W) emulsions prepared with different concentrations of chia mucilage extracted by two different methods was evaluated as a function of refrigerated storage time. O/W emulsions (20:80 wt/wt) ...
Chia seeds: Microstructure, mucilage extraction and hydration
(ELSEVIER SCI LTD, 2012)
Microstructural features of the chia seeds (Salvia hispanica L.) were studied by light and scanning electron microscopy. The study reports the effect of temperature (4-80 degrees C), pH (4-8) and seed:water ratio (1:20 and ...
Microestructure, chemical composition and mucilage exudation of chia (Salvia hispanica L.) nutlets from Argentina
(John Wiley & Sons Ltd, 2013-09)
The micromorphology and anatomy of nutlets, myxocarpy (mucilage exudation) and mucilage structure of Argentinean chia were described using scanning electron microscopy (SEM). The proximal composition of nutlets and mucilage ...
Assessment of rheological and microstructural changes of soluble fiber from chia seeds during an in vitro micro-digestion
(Elsevier, 2018-09)
The ability of some dietary fiber to increase the viscosity of digestive content may be associated with important positive implications in human health. An in vitro micro-digestion device was implemented to simulate and ...
Aplicação de mucilagem de chia (Salvia Hispanica L.) e ora pro-nóbis (Pereskia aculeata M.) em pó no desenvolvimento de yogurt de abacaxi
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilEngenharia de AlimentosUTFPR, 2021-05-04)
This work aimed to develop a pineapple frozen yogurt with application of chia mucilage to replace the traditional emulsifier and, orpronobis powder as a protein enrichment considering the benefits ...
Optimization of mucilage extraction from chia seeds (Salvia hispanica L.) using response surface methodology
(John Wiley & Sons Ltd, 2018-09)
BACKGROUND: Chia mucilage has potential application as a functional ingredient; advances on maximizing its extraction yield could represent a significant technological and economic impact for the food industry. Thus, first, ...
Rheological properties of aqueous dispersions of chia (Salvia hispanica L.) mucilage
(Elsevier, 2015-03)
The viscoelastic and flow behavior of aqueous dispersions with different concentrations of chia mucilage (Salvia hispanica L.) from Argentina seeds was characterized. The mucilage was obtained by two methods: (I) ...