Salvia Hispanica
Characterization and Bioaccessibility of Minerals in Seeds of Salvia hispanica L
... Salvia hispanica L. is a herbacia plant that originates from Mexico and Guatemala, and it is currently known by the popular name of chia. Currently, chia seeds have been considered to be of great importance ...
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Accumulation during fruit development of components of interest in seed of Chia (Salvia hispanica L.) cultivar Oruro© released in France☆
... Résumé – Accumulation des composants d’interêt durant le développement des fruits dans la graine du cultivar français Oruro© de Chia (Salvia hispanica L.). Cette étude a examiné l’accumulation de l’huile, ...
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Study of Mucilage Properties Extracted from Salvia Hispanica Seeds by Different Methods
... Salvia hispanica, commonly known as Chia plant, is a plant belonging to the Lamiaceae family, an annual herbaceous plant widely cultivated in Australia, South America, Mexico ...
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Physicochemical characterization of chia (Salvia hispanica) seed oil from Yucatán, México
... A correlation between high-saturated fatty acids (SFA) and low polyunsaturated fatty acid (PUFA) intake and diseases such as cardiovascular diseases, diabetes, and metabolic syndrome were widely reported [10]. Besides, ...
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Potential for Growing Salvia hispanica L , Areas under Rainfed Conditions in Mexico
... The Salvia hispanica L. is an endemic species Mexican plant, which relevance relies upon its prop- erties as a natural source of omega 3 (α-linolenic acid), soluble and insoluble fibers, proteins, plus some ...
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Use of EIS and Electrochemical Noise Fractal Analysis to Study Salvia hispanica as Green Corrosion Inhibitor for Carbon Steel
... of Salvia hispanica as corrosion inhibitor for carbon steel in sulfuric acid by using electrochemical techniques, making special emphasis in EN measurements to evaluate this inhibitor for short periods of ...
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CHIA PROTEIN CONCENTRATE (SALVIA HISPANICA L ) ANTI INFLAMMATORY AND ANTIOXIDANT ACTIVITY
... Objective: The objective of the study was to evaluate the antioxidant and anti-inflammatory activity of chia proteins concentrates in in vitro conditions. Methods: Chia seeds ( Salvia hispanica ) were ...
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Chia (Salvia hispanica) can be used to manufacture sugar-snap cookies with an improved nutritional value
... Technologists and nutritionists are always looking for alternative ingredients to use in their formula- tions to improve functional and nutritional properties. Therefore, cookies using Chia (Salvia ...
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CHEMICAL, RHEOLOGICAL AND BREAD CHARACTERISTICS OF WHEAT FLOUR INFLUENCED BY DIFFERENT FORMS OF CHIA (SALVIA HISPANICA L.)
... Chia seeds originate from Spanish variant of sage (Salvia hispanica L.), annual plant growing wildly mainly in South American countries. White or black coloured, they are of elliptic shape and size around 1 ...
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Formulation, physicochemical, nutritional and sensorial evaluation of corn tortillas supplemented with chía seed (Salvia hispanica L )
... from Salvia hispanica L., Salvia colurnbria Benth, Salvia polystachya, and other Salvia members of the family Labiatae have long been used as a food ingredient, oil source, medicine, ...
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Omega-3 fatty acids and oxidative stability of ice cream supplemented with olein fraction of chia (Salvia hispanica L.) oil
... fatty acids, however, fish oil and fish powder may carry un- desirable fishy flavour to the food products [6]. The en- hancement of ice cream nutritional value through fish powder has not been recommended for industrial ...
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SEED COMPOSITION OF TWO CHIA (SALVIA HISPANICA L.) GENOTYPES WHICH DIFFER IN SEED COLOR
... Salvia hispanica L., with the popular name chia, is a low water user plant and well adapted to arid and semiarid climates (Ayerza, 1995). It is currently not grown on a large scale. Nevertheless, due to the ...
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Fatty acids characterization, oxidative perspectives and consumer acceptability of oil extracted from pre-treated chia (Salvia hispanica L.) seeds
... Chia ( Salvia hispanica L.) is a tropical and subtropical climates herbaceous plant from the mint family ( Lamia- ceae ) which produces tiny, flavorless and white or dark brown seeds. Chia seeds have oval ...
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CROP YEAR EFFECTS ON SEED YIELDS, GROWING CYCLE LENGTH, AND CHEMICAL COMPOSITION OF CHIA (SALVIA HISPANICA L) GROWING IN ECUADOR AND BOLIVIA
... The chia (Salvia hispanica L.), belongs to the Lamiaceae family and is an annual herb that grows in summer. The present study was conducted on seeds commercially grown in two different ecosystems called ...
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PRESENCE OF SALVIA HISPANICA L SEED FROM WEANING IS ABLE TO MITIGATE AND PREVENT THE ALTERED LIPID METABOLISM AND GLUCOSE HOMEOSTASIS IN ADULT O? SPRING (EXPOSED TO A NUTRITIONAL CHALLENGE FROM UTERO TO ADULTHOOD)
... Seed from Salvia hispanica L. or more commonly known as chia is a traditional food in central and southern America. Currently, it is widely consumed for various health benefits especially in maintaining ...
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Article: Effect of planting time on the growth and yield of chia (Salvia hispanica L.)
... Abstract: Chia (Salvia hispanica L.) contains the highest level of omega- 3 fatty acid available in any cultivated plant source. The objective of this research was to find out the suitable planting time for ...
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Pharmacognostical standardization and preliminary phytochemical explorations on Salvia hispanica L. seeds
... Salvia hispanica L. seeds were procured from Ch. Charan Singh Haryana Agriculture University, Hisar, Haryana, India. The seeds were taxonomically identified by Dr. Sunita Garg, Scientist, CSIR-NISCAIR, New ...
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CHIA SEED (SALVIA HISPANICA L.) – A NEW AGE FUNCTIONAL FOOD
... A review has been made on chia seeds (Salvia hispanica L.), a non-conventional seed which is increasingly being recognized as a novel food and is receiving scientific attention. Chia is an annual herb. It ...
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Influence of pH on the Use of Salvia Hispanica as Green Corrosion Inhibitor for Carbon Steel in Sulfuric Acid
... SEM micrographs of corroded specimens at the pH values of 3, 4 and 5 with out and with 1000 ppm of Salvia hispanica are shown in Fig. 6. It can be seen that, for uninhibited solutions, Fig. 6 a, c and d, ...
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Development of Chia (Salvia Hispanica, L.) and Quinoa (Chenopodium Quinoa, L.) Seed Flour Substituted Cookies- Physicochemical, Nutritional and Storage Studies
... compositional characteristics, the incorporated functional fractions exert effects on physicochemical, technological and nutritional status of the developed composite products. Besides, sensorial acceptability of the ...
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