Table of Contents
Table of Contents
Preface
Chapter 1
Chia Seed: Dietary Fiber, Bioactive Compounds and its Application in Functional Foods
(Paula Jiménez Patiño and Vilma Quitral Robles, Department of Nutrition, School of Medicine, University of Chile, Chile)
Chapter 2
Biological Properties of Chia (Salvia hispanica L.) Proteins
(Michele Silveira Coelho and Myriam de las Mercedes Salas-Mellado, Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, RS, Brazil)
Chapter 3
Water Absorption Kinetic of Biopolymer from Whole Chia (Salvia hispanica L.) Seed
(Emmanuel Flores Huicochea, Dolores Gabriela Martínez Vázquez, Rodolfo Rendón Villalobos, Instituto Politécnico Nacional, Centro de Desarrollo de Productos Bióticos, San Isidro, Yautepec; Morelos, México, and others)
Chapter 4
Oxidative Stability of Chia Oil: Its Potential Application in Food
(Agustín González, Romina Mariana Bodoira, María Cecilia Penci, Alberto Edél León, Pablo Daniel Ribotta, Marcela Lilian Martínez, Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET, Universidad Nacional de Córdoba, Argentina, and others)
Chapter 5
Genetic Variability of Plants Grown from Seeds of Salvia hispanica L. Marketed in Yucatán
(G. Rosado-Rubio, K.Y-Acosta-Viana, D. Betancur-Ancona, L. Chel-Guerrero and M. R. Segura-Campos, Facultad de Ingenieria Quimica, Universidad Autonoma de Yucatán, Col. Chuburná de Hidalgo Inn, Mérida, Yucatán, México, and others)
Chapter 6
Characterization of Chia (Salvia hispanica L.) Seed and By-Products from Argentina
(Luciana M. Julio, Marianela I. Capitani, Estefanía N. Guiotto, Vanesa Y. Ixtaina, Mabel Tomás, and Susana Nolasco, Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), (CCT La Plata – CONICET), Facultad de Ciencias Exactas, UNLP, La Plata, Buenos Aires, Argentina, and others)
Chapter 7
Chia as a Food Ingredient
(J. Rodolfo Rendón-Villalobos and Emmanuel Flores-Huicochea, Instituto Politécnico Nacional Centro de Desarrollo de Productos Bióticos, Departamento de Desarrollo Tecnológico, San Isidro. Yautepec, Mor. Mexico)
Chapter 8
Salvia hispanica L., (Chia) an Attractive Source of Essential N-3 Alpha Linolenic Acid for Human Nutrition: Metabolic Aspects
(Rodrigo Valenzuela B and Alfonso Valenzuela B, Nutrition Department, Faculty of Medicine, Universidad de Chile, Santiago, Chile, and others)
Chapter 9
Capsules and Films Formulation with Chia (Salvia hispanica) Gum Obtained from Whole and Crushed Seeds from Mexico
(M. R. Segura-Campos, Z. A. Acosta-Chi, G. Rosado-Rubio and D. Betancur-Ancona, Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Col. Chuburná de Hidalgo Inn, Mérida, Yucatán, México)
Chapter 10
Salvia hispanica L.: Nutritive Quality of Plant and Seed in Animal Nutrition
(P. G. Peiretti, Institute of Sciences of Food Production, Italian National Research Council, Grugliasco, Italy)
Index
Additional Information
This book could also be useful as a comprehensive reference book by agricultural and food industries as well as professors, investigators and students of the nutritional and food science and technology areas.