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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, ...
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 ...
Development and characterization of spray-dried chia oil microcapsules using by-products from chia as wall material
(Elsevier Science Sa, 2018-07)
This research deals with the characteristics of spray-driedchia oil microcapsules formulated with different wall materials,including new encapsulant agents from chia seed (protein rich fraction,PRF; chia mucilage, Muc). ...
Characterization of Chia (Salvia hispanica L.) Seed and By-Products from Argentina
(Nova Science Publishers, 2016)
Chia (Salvia hispanica L.) is an annual herbaceous plant native from the southwest region of United States, Mexico and Guatemala. Nowadays, it is grown commercially in Argentina, Australia, Bolivia, Ecuador, Nicaragua, ...
Characterization of Biodegradable Films Based on Salvia hispanica L. Protein and Mucilage
(Springer, 2016-08)
Biodegradable films of chia by-products (mucilage and protein-rich fraction (PF)) incorporated with clove essential oil (CEO) were obtained and characterized. The effects of polymer concentration (PC; 1.0–3.0 %, w/v) and ...