Effects on bread and oil quality after functionalization with microencapsulated chia oil-Reference-Cited by-同舟云学术

Effects on bread and oil quality after functionalization with microencapsulated chia oil

Published:2018-05-22 Issue:13 Volume:98 Page:4903-4910
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

González Agustín¹²,Martínez Marcela L³⁴,León Alberto E⁵⁶,Ribotta Pablo D⁵⁷^ORCID

Affiliation:

1. Universidad Nacional de Córdoba (UNC), Facultad de Ciencias Químicas, Laboratorio de Materiales Poliméricos (LaMaP); Córdoba Argentina

2. CONICET-UNC. Instituto de Investigaciones y Desarrollo en Ingeniería de Procesos y Química Aplicada (IPQA), CONICET; Córdoba Argentina

3. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Instituto de Ciencia y Tecnología de los Alimentos-Córdoba (ICTA); Córdoba Argentina

4. CONICET-UNC. Instituto Multidisciplinario de Biología Vegetal (IMBIV); Córdoba Argentina

5. CONICET-UNC. Instituto de Ciencia y Tecnología de Alimentos; Córdoba Argentina

6. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Córdoba Argentina

7. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Córdoba Argentina

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Fondo para la Investigación Científica y Tecnológica

Secretaria de Ciencia y Tecnología - Universidad Nacional de Córdoba

Publisher

Wiley

Subject

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

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.9022/fullpdf

Reference28 articles.

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5. Chia (Salvia Hispanica l.) oil extraction: study of processing parameters;Martínez;LWT - Food Sci Technol,2012

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