scholarly journals Properties of wheat and rice breads added with chia (Salvia hispanica L.) protein hydrolyzate

2020 ◽  
Vol 40 (3) ◽  
pp. 596-603
Author(s):  
Karina MADRUGA ◽  
Meritaine da ROCHA ◽  
Sibele Santos FERNANDES ◽  
Myriam de las Mercedes SALAS-MELLADO
Keyword(s):  
Salvia Hispanica ◽  
Protein Hydrolyzate ◽  
L Protein ◽  
Salvia Hispanica L

Biofunctionality of Chia (Salvia hispanica L.) Protein Hydrolysates

2016 ◽  
pp. 199-206
Author(s):  
Maira Rubí Segura-Campos ◽  
Luis Antonio Chel-Guerrero ◽  
José Gabriel Rosado-Rubio ◽  
David Abram Betancur-Ancona
Keyword(s):  
Protein Hydrolysates ◽  
Salvia Hispanica ◽  
L Protein ◽  
Salvia Hispanica L

Biological potential of chia (Salvia hispanica L.) protein hydrolysates and their incorporation into functional foods

LWT ◽  
2013 ◽  
Vol 50 (2) ◽  
pp. 723-731 ◽  
Author(s):  
Maira R. Segura-Campos ◽  
Ine M. Salazar-Vega ◽  
Luis A. Chel-Guerrero ◽  
David A. Betancur-Ancona
Keyword(s):  
Functional Foods ◽  
Protein Hydrolysates ◽  
Salvia Hispanica ◽  
L Protein ◽  
Biological Potential ◽  
Salvia Hispanica L

Characterization of Biodegradable Films Based on Salvia hispanica L. Protein and Mucilage

2016 ◽  
Vol 9 (8) ◽  
pp. 1276-1286 ◽  
Author(s):  
M. I. Capitani ◽  
A. Matus-Basto ◽  
J. C. Ruiz-Ruiz ◽  
J. L. Santiago-García ◽  
D. A. Betancur-Ancona ◽  
...  
Keyword(s):  
Biodegradable Films ◽  
Salvia Hispanica ◽  
L Protein ◽  
Salvia Hispanica L

Antioxidant capacity of Mexican chia (Salvia hispanica L.) protein hydrolyzates

2017 ◽  
Vol 12 (1) ◽  
pp. 323-331 ◽  
Author(s):  
Yasser Chim-Chi ◽  
Santiago Gallegos-Tintoré ◽  
Cristian Jiménez-Martínez ◽  
Gloria Dávila-Ortiz ◽  
Luis Chel-Guerrero
Keyword(s):  
Antioxidant Capacity ◽  
Salvia Hispanica ◽  
L Protein ◽  
Salvia Hispanica L

scholarly journals Characterization and Evaluation of Salvia hispanica L. and Salvia columbariae Benth. Varieties for Their Cultivation in Southwestern Germany

Agronomy ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 2012
Author(s):  
Samantha Jo Grimes ◽  
Filippo Capezzone ◽  
Peteh Mehdi Nkebiwe ◽  
Simone Graeff-Hönninger
Keyword(s):  
Seed Mass ◽  
Point Of View ◽  
Raw Material ◽  
Salvia Hispanica ◽  
Environmentally Sustainable ◽  
Chia Seed ◽  
Increasing Demand ◽  
Salvia Hispanica L ◽  
Reported Data ◽  
Seed Yields

Rising consumer attraction towards superfoods and the steadily increasing demand for healthy, environmentally sustainable, and regionally produced food products has sharpened the demand for chia. Over the course of 4 years, two early flowering chia varieties belonging to Salvia hispanica L., and Salvia columbariae Benth. Species were identified to complete their phenological development and, therefore, able to reach maturity under a photoperiod >12 h, thus enabling the cultivation of chia in central Europe—more specifically, in southwestern Germany—consistently for the first time. Results obtained by the conducted field trial in 2018 showed that chia seed yields and thousand-seed mass ranged from 284.13 to 643.99 kg ha−1 and 0.92 to 1.36 g, respectively. Further, the statistical analyses showed that the protein content of the cultivated chia varieties ranged from 22.14 to 27.78%, the mucilage content varied from 10.35 to 20.66%, and the crude oil content amounted up to 28.00 and 31.73%. Fatty acid profiles were similar to previously reported data with α-Linolenic acid being the most prominent one, ranging from 60.40 to 65.87%, and we obtained ω6:ω3 ratios between 0.2 and 0.3. In conclusion, chia could represent a promising raw material from a nutritional point of view, while being able to diversify the local food basis of southwestern Germany.

Olive oil-based emulsion gels containing chia (Salvia hispanica L.) mucilage delivering healthy claims to low-saturated fat Bologna sausages

2021 ◽  
Vol 28 ◽  
pp. 100187
Author(s):  
Ana Karoline Ferreira Ignácio Câmara ◽  
Maristela Midori Ozaki ◽  
Mirian Santos ◽  
Vitor André Silva Vidal ◽  
Wanessa Oliveira Ribeiro ◽  
...  
Keyword(s):  
Olive Oil ◽  
Saturated Fat ◽  
Salvia Hispanica ◽  
Salvia Hispanica L

Molecular Cloning and Characterization of FAD6 Gene from Chia (Salvia hispanica L.)

2021 ◽  
Author(s):  
Yufei Xue ◽  
Lejing Li ◽  
Xuemei Liu ◽  
Huanhuan Jiang ◽  
Yanping Zhao ◽  
...  
Keyword(s):  
Molecular Cloning ◽  
Salvia Hispanica ◽  
Salvia Hispanica L
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