63.3% of them is linolenic fatty acid, which belongs to Ω-3 acids and is important for the brain function, growth, and development of a living organism. That is why it is so important to find optimal ways of preparing freshly harvested chia seeds so as to extend thei...
The geometric mean diameter ranged between 1.31 and 1.36 mm for dark and white chia seeds, respectively. This parameter could be used for the theoretical determination of seed volume and sphericity. One thousand seed mass averaged 1.323 g for dark seeds, and 1.301 g for ...
BACKGROUND: Chia seeds (Salvia hispanica L.) are considered a promising ingredient for the development of functional products, due to its high nutritional value: 343 g Kg -1 of lipids, 251 g Kg -1 proteins and 226 g Kg -1 fibre. Considering chia's technological capacities, mainly ...
The lipid and protein fractions from chia seeds, Saliva hispanica L. were characterized. Neutral lipids comprised 97.1% of the total lipid fraction while glycolipids and phospholipids accounted for 2.0 and 0.9%, respectively. Linolenic acid was the predominate fatty acid present in the neutral lipid...
Chel-Guerrero, Physicochemical and functional properties of a protein-rich fraction produced by dry fractionation of chia seeds (Salvia hispanica L.),CyTA - Journal of Food, 11:1, 2013, 75-80, http://dx.doi.org/10.1080/19476337.2012.692123. 297 | P a g e...
chia seeds, colloid, extraction methods, nutritional value, functional properties, application References [1] ULLAH R, NADEEM M, KHALIQUE A, et al. Nutritional and therapeutic perspectives of chia: A review[J]. Journal of Food Science & Technology,2016,53(4):17−25. ...
2.2. Fat extraction from seeds 1 kg of chia seeds was processed by removing impurities and damaged seeds. The seeds were mixed with hexane solvent at a ratio of 1:10 (V/W) and agitated for 4 h at 25 °C using a shaker set to 440 rpm. The excess solvent was evaporated in a vacuum...
Chia seed gum (CSG), an anionic heteropolysaccharide, was isolated from the seed coat of chia seeds (Salvia hispanica L.).The physicochemical, thermal and rheological properties of the purified CSG were studied. CSG was found to be compo... Y.P. Timilsena,R Adhikari,S Kasapis - Gums &...
Fig. 1 presents an overview of the nutritional composition, functionalities, and applications of chia seeds. Chia seeds contain nearly 20 % of protein, which is greater than that of all other cereals and pseudocereals. Different functional properties are demonstrated in chia seeds and their proteins...
Chia seed gum (CSG), an anionic heteropolysaccharide, was isolated from the seed coat of chia seeds (Salvia hispanica L.).The physicochemical, thermal and ... AOAC Null 被引量: 1.2万发表: 2000年 Characterisation of acid-soluble collagen from skin and bone of bigeye snapper (Priacanthus tayen...