Chia seeds: Microstructure, mucilage extraction and hydration

Journal of Food Engineering

Volumn 108, Issue 1, 2012, Pages 216-224

  Munoz L A ^a,b   Cobos, A ^a   Diaz, O ^a   Aguilera, J M ^b  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

^b PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

Author keywords

Chia seeds; Microstructure; Mucilage extraction; Salvia hispanica L.; Water absorption

Indexed keywords

ADHESIVES; HYDRATION; IONIC STRENGTH; MICROSTRUCTURAL EVOLUTION; MICROSTRUCTURE; SCANNING ELECTRON MICROSCOPY; TEMPERATURE; WATER ABSORPTION;

CELLULAR STRUCTURE; CHIA SEED; EFFECT OF TEMPERATURE; HIGH PH VALUE; MICROSTRUCTURAL FEATURES; SALT CONCENTRATION; SALVIA HISPANICA L; WATER RATIO;

EXTRACTION;

SALVIA; SALVIA HISPANICA;

EID: 84859526278     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.06.037     Document Type: Article

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