Thermal and physicochemical properties and nutritional value of the protein fraction of mexican chia seed (salvia hispanica L.)

Food Science and Technology International

Volumn 16, Issue 1, 2010, Pages 89-96

  Olivos Lugo, B L ^a   Valdivia Lopez M A ^a   Tecante, A ^a  

^a UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

Author keywords

Amino acids; Chia seed; Functional properties; Proteins; Salvia hispanica

Indexed keywords

ASPARTIC ACIDS; BAKERY PRODUCTS; CHIA SEED; ESSENTIAL AMINO ACIDS; FOOD EMULSIONS; FUNCTIONAL PROPERTIES; GLUTAMIC ACID; HOLDING CAPACITY; IN-VITRO; ME-XICO; NUTRITIONAL PROPERTIES; NUTRITIONAL VALUE; PHYSICOCHEMICAL PROPERTY; PROTEIN FRACTIONS; PROTEIN ISOLATES; PROTEIN SOURCES; RETENTION CAPACITY; WATER HOLDING CAPACITY;

AMINO ACIDS; DIFFERENTIAL SCANNING CALORIMETRY; ORGANIC ACIDS; SEED;

PROTEINS;

SALVIA; SALVIA HISPANICA;

ARGININE; ASPARTIC ACID; CORN OIL; GLUTAMIC ACID; GLUTEN; PLANT MEDICINAL PRODUCT; VEGETABLE PROTEIN; WATER;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; DIET SUPPLEMENTATION; DIFFERENTIAL SCANNING CALORIMETRY; DIGESTION; GEL; MEXICO; NUTRITIONAL VALUE; PHYSICAL CHEMISTRY; PLANT SEED; PROTEIN STABILITY; SALVIA; TEMPERATURE;

ARGININE; ASPARTIC ACID; CALORIMETRY, DIFFERENTIAL SCANNING; CORN OIL; DIGESTION; FOOD, FORTIFIED; GELS; GLUTAMIC ACID; GLUTENS; MEXICO; NUTRITIVE VALUE; PHYSICOCHEMICAL PHENOMENA; PLANT PREPARATIONS; PLANT PROTEINS; PROTEIN STABILITY; SALVIA; SEEDS; TEMPERATURE; WATER;

EID: 77953520509     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013209353087     Document Type: Article

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