Extraction and characterization of chia (Salvia Hispanica l.) mucilage for application in food products
The present study aimed to carry out the extraction, characterization and comparison of oven-dried and freeze-dried chia mucilage, for use in food products. The chia seed mucilage was extracted and dried by two different methods: freeze-drying and conventional drying in an oven. The composition, mic...
Main Authors: | Viviane da Costa Borges, Myriam de Las Mercedes Salas-Mellado |
---|---|
Format: | Article |
Language: | English |
Published: |
Universidade Federal do Rio Grande
2020-06-01
|
Series: | Vetor |
Subjects: | |
Online Access: | https://www.seer.furg.br/vetor/article/view/7063 |
Similar Items
-
Extraction and characterization of chia (Salvia Hispanica l.) mucilage for application in food products
by: Viviane da Costa Borges, et al.
Published: (2020-06-01) -
Extraction and characterization of chia (Salvia Hispanica l.) mucilage for application in food products
by: Viviane da Costa Borges, et al.
Published: (2020-06-01) -
Influence of processing conditions on rheological properties of aqueous extract chia (Salvia hispanica L.) mucilage
by: Hussain, Norhayati, et al.
Published: (2020) -
Revisão: Composição química, propriedades funcionais e aplicações tecnológicas da semente de chia (Salvia hispanica L) em alimentos
by: Michele Silveira Coelho, et al.
Published: (2014-12-01) -
Chia Oil and Mucilage Nanoemulsion: Potential Strategy to Protect a Functional Ingredient
by: Sibele Santos Fernandes, et al.
Published: (2023-04-01)