Development and characterization of functional O/W emulsions with chia seed (Salvia hispanica L.) by-products-Reference-Cited by-同舟云学术

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Development and characterization of functional O/W emulsions with chia seed (Salvia hispanica L.) by-products

Published:2016-08 Issue:8 Volume:53 Page:3206-3214
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Julio Luciana Magdalena,Ixtaina Vanesa Yanet,Fernández Mariela,Torres Sánchez Rosa Maria,Nolasco Susana María,Tomás Mabel Cristina

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-016-2295-8.pdf

Reference36 articles.

1. Ayerza R, Coates W (2005) Ground chia seed and chia oil effects on plasma lipids and fatty acids in the rat. Nutr Res 25:995–1003. doi: 10.1016/j.nutres.2005.09.013

2. Ayerza R, Coates W (2011) Protein content, oil content and fatty acid profiles as potential criteria to determine the origin of commercially grown chia (Salvia hispanica L.). Ind Crop Prod 34:1366–1371. doi: 10.1016/j.indcrop.2010.12.007

3. Bushway A, Belyea P, Bushway R (1981) Chia seed as a source of oil, polysaccharide, and protein. J Food Sci 46:1349–1350

4. Cabezas D, Madoery R, Diehl B, Tomás M (2012) Emulsifying properties of different modified sunflower lecithins. J Am Oil Chem Soc 89:355–361

5. Capitani MI, Ixtaina VY, Nolasco SM, Tomas MC (2013) Microstructure, chemical composition and mucilage exudation of chia (Salvia hispanica L.) nutlets from Argentina. J Sci Food Agric 93:3856–3862. doi: 10.1002/jsfa.6327

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