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Characterization of chia (Salvia hispanica L.) white and dark seeds and oils
(Transworld Research Network, 2010)
The increasing popularity of chia oil as a source of ω-3 fatty acids is evident. This fact led us to this study concerning the differences between white and dark Argentinean chia seed morphology and the oils obtained from ...
Effects on bread and oil quality after functionalization with microencapsulated chia oil
(John Wiley & Sons Ltd, 2018-10)
BACKGROUND: Omega-3 and omega-6 fatty acids-rich oils suffer oxidation reactions that alter their chemical and organoleptic quality. Microencapsulation can be a powerful tool for protection against ambient conditions. In ...
Development and characterization of functional O/W emulsions with chia seed (Salvia hispanica L.) by-products
(Association of Food Scientists and Technologists of India, 2016-08)
The present work investigated the physicochemical properties of O/W emulsions containing functional ingredients (oil with high ω-3 fatty acid content, protein and/or soluble fiber) from chia seeds. The effect of different ...
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 ...
Microencapsulation with Maillard Reaction Products to improve the oxidative stability of chia oil
(American Oil Chemists' Society, 2019-08)
The oil obtained from the seeds of chia (Salvia hispanica L.) is a valuable plant source of omega-3 polyunsaturated fatty acids (PUFA). Chia oil’s high PUFA content makes it an interesting source for enriching foods with ...
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 ...
Dietary intervention with salvia hispanica (Chia) oil improves vascular function in rabbits under hypercholesterolaemic conditions
(Elsevier, 2015-04)
The effects of dietary supplementation with Salvia hispanica (chia) oil on vascular function in hypercholesterolaemic rabbit were examined. Rabbits were fed either regular diet (CD) or 10% chia oil in regular diet or 1% ...