Microstructure, chemical composition and mucilage exudation of chia (Salvia hispanica L.) nutlets from Argentina-Reference-Cited by-同舟云学术

Microstructure, chemical composition and mucilage exudation of chia (Salvia hispanica L.) nutlets from Argentina

Published:2013-09-04 Issue:15 Volume:93 Page:3856-3862
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Capitani Marianela I¹²,Ixtaina Vanesa Y¹²,Nolasco Susana M²,Tomás Mabel C¹

Affiliation:

1. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA; CONICET La Plata), Facultad de Ciencias Exactas, UNLP, La Plata; Buenos Aires Argentina

2. TECSE, Departamento de Ingeniería Química, Facultad de Ingeniería; UNCPBA, Olavarría; Buenos Aires Argentina

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6327/fullpdf

Reference41 articles.

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3. Characterization of chia seed oils obtained by pressing and solvent extraction;Ixtaina;J Food Comp Anal,2011

4. Oil content and fatty acid composition of chia (Salvia hispanica L.) from five northwestern locations in Argentina;Ayerza;J Am Oil Chem Soc,1995

5. Chia seed as a source of natural lipid antioxidants;Taga;J Am Oil Chem Soc,1984

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