Cargando…

Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals

Gelled emulsion (GE) systems are one of the novel proposals for the reformulation of meat products with healthier profiles. The aims of this research were (i) to develop gelled emulsions using pseudocereal flours (amaranth, buckwheat, teff, and quinoa) and vegetable oils (chia oil, hemp oil, and the...

Descripción completa

Detalles Bibliográficos
Autores principales:	Botella-Martínez, Carmen, Pérez-Álvarez, José Ángel, Sayas-Barberá, Estrella, Fernández-López, Juana, Viuda-Martos, Manuel
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8306450/ https://www.ncbi.nlm.nih.gov/pubmed/34202638 http://dx.doi.org/10.3390/foods10071463

Ejemplares similares

Chia (Salvia hispanica L.) a Promising Alternative for Conventional and Gelled Emulsions: Technological and Lipid Structural Characteristics
por: Muñoz-González, Irene, et al.
Publicado: (2019)

The Promising Future of Chia, Salvia hispanica L.
por: Mohd Ali, Norlaily, et al.
Publicado: (2012)

Development and Characterization of Gelled Double Emulsions Based on Chia (Salvia hispanica L.) Mucilage Mixed with Different Biopolymers and Loaded with Green Tea Extract (Camellia sinensis)
por: Guzmán-Díaz, Diana A., et al.
Publicado: (2019)

Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters
por: Botella-Martínez, Carmen, et al.
Publicado: (2021)

The Current State of Knowledge on Salvia hispanica and Salviae hispanicae semen (Chia Seeds)
por: Motyka, Sara, et al.
Publicado: (2022)

Chemical and Functional Properties of Chia Seed (Salvia hispanica L.) Gum
por: Segura-Campos, Maira Rubi, et al.
Publicado: (2014)

Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds
por: Guiotto, Estefanía Nancy, et al.
Publicado: (2020)

Dietary chia (Salvia hispanica L.) improves the nutritional quality of broiler meat
por: de Souza Nardelli Mendonça, Nicole Batelli, et al.
Publicado: (2020)

Assessment of the Phytochemical and Nutrimental Composition of Dark Chia Seed (Salvia hispánica L.)
por: Rodríguez Lara, Avilene, et al.
Publicado: (2021)

Chia seeds (Salvia hispanica L.): A therapeutic weapon in metabolic disorders
por: Khalid, Waseem, et al.
Publicado: (2022)

Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers
por: Botella-Martinez, Carmen, et al.
Publicado: (2021)

Detection and Identification of the First Viruses in Chia (Salvia hispanica)
por: Celli, Marcos G., et al.
Publicado: (2014)

Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry
por: Fernández-López, Juana, et al.
Publicado: (2020)

Chia Seeds (Salvia Hispanica L.): An Overview—Phytochemical Profile, Isolation Methods, and Application
por: Knez Hrnčič, Maša, et al.
Publicado: (2019)

Managing Feline Idiopathic Hypercalcemia With Chia Seeds (Salvia hispanica L.): A Case Series
por: Fantinati, Marco, et al.
Publicado: (2020)

Chia Seeds (Salvia hispanica L.): Can They Be Used as Ingredients in Making Sports Energy Gel?
por: Lestari, Yanesti Nuravianda, et al.
Publicado: (2021)

Quantifying Cardinal Temperatures of Chia (Salvia hispanica L.) Using Non-Linear Regression Models
por: Cabrera-Santos, Daniel, et al.
Publicado: (2022)

Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (Lepidium meyenni) Flour, and Chincho (Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers
por: Cerrón-Mercado, Francis, et al.
Publicado: (2022)

Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (Salvia hispanica L.) or Oat (Avena sativa L.) Emulsion Gel
por: Pintado, Tatiana, et al.
Publicado: (2020)

Exploring Triacylglycerol Biosynthetic Pathway in Developing Seeds of Chia (Salvia hispanica L.): A Transcriptomic Approach
por: R. V., Sreedhar, et al.
Publicado: (2015)

Effect of sowing date and water availability on growth of plants of chia (Salvia hispanica L) established in Chile
por: Silva, Herman, et al.
Publicado: (2018)

Synthesis and Characterization of Chitosan Particles Loaded with Antioxidants Extracted from Chia (Salvia hispanica L.) Seeds
por: Morales-Olán, Gema, et al.
Publicado: (2021)

Effect of Chia (Salvia hispanica L.) Associated with High-Fat Diet on the Intestinal Health of Wistar Rats
por: Mishima, Marcella Duarte Villas, et al.
Publicado: (2022)

Multi-omic analyses reveal the unique properties of chia (Salvia hispanica) seed metabolism
por: Alejo-Jacuinde, Gerardo, et al.
Publicado: (2023)

Comparative transcriptome analysis of cultivated and wild seeds of Salvia hispanica (chia)
por: Peláez, Pablo, et al.
Publicado: (2019)

Safety of chia seeds (Salvia hispanica L.) powders, as novel foods, pursuant to Regulation (EU) 2015/2283
por: Turck, Dominique, et al.
Publicado: (2019)

Comprehensive Chemical Characterization of Chia (Salvia hispanica L.) Seed Oil with a Focus on Minor Lipid Components
por: Oteri, Marianna, et al.
Publicado: (2022)

Comparison of the Content of Selected Bioactive Components and Antiradical Properties in Yoghurts Enriched with Chia Seeds (Salvia hispanica L.) and Chia Seeds Soaked in Apple Juice
por: Drużyńska, Beata, et al.
Publicado: (2021)

Salvia hispanica L. (chia) seeds oil extracts reduce lipid accumulation and produce stress resistance in Caenorhabditis elegans
por: Rodrigues, Cristiane Freitas, et al.
Publicado: (2018)

Multifunctional Analysis of Chia Seed (Salvia hispanica L.) Bioactive Peptides Using Peptidomics and Molecular Dynamics Simulations Approaches
por: Aguilar-Toalá, José E., et al.
Publicado: (2022)

Antioxidant activity of nanoencapsulated chia (Salvia hispanica L.) seed extract and its application to manufacture a functional cheese
por: Hosseini, Farinaz, et al.
Publicado: (2022)

Development of Fortified Breads Enriched with Plant-Based Bioactive Peptides Derived from the Chia (Salvia hispanica L.) Expeller
por: Ozón, Brenda, et al.
Publicado: (2023)

Application of chia (Salvia hispanica) seeds as a functional component in the fortification of pineapple jam
por: Nduko, John M., et al.
Publicado: (2018)

Impact of Processing and Intestinal Conditions on in Vitro Digestion of Chia (Salvia hispanica) Seeds and Derivatives
por: Calvo-Lerma, Joaquim, et al.
Publicado: (2020)

Omega-3 fatty acids and oxidative stability of ice cream supplemented with olein fraction of chia (Salvia hispanica L.) oil
por: Ullah, Rahman, et al.
Publicado: (2017)

The effect of sowing time on the growth of chia (Salvia hispanica L.): What do nonlinear mixed models tell us about it?
por: Rodríguez-Abello, Diana Carolina, et al.
Publicado: (2018)

Safety of chia seeds (Salvia hispanica L.) as a novel food for extended uses pursuant to Regulation (EU) 2015/2283
por: Turck, Dominique, et al.
Publicado: (2019)

Physicochemical, Antioxidant, and Anti-Inflammatory Properties of Rapeseed Lecithin Liposomes Loading a Chia (Salvia hispanica L.) Seed Extract
por: Alemán, Ailén, et al.
Publicado: (2021)

Effect of Cold Atmospheric Pressure Argon Plasma Jet Treatment on the Freeze-Dried Mucilage of Chia Seeds (Salvia hispanica L.)
por: Mutlu, Sebnem, et al.
Publicado: (2023)

Angiotensin I-Converting Enzyme Inhibitory Peptides of Chia (Salvia hispanica) Produced by Enzymatic Hydrolysis
por: Segura Campos, Maira Rubi, et al.
Publicado: (2013)

Cannot write session to /tmp/vufind_sessions/sess_9c29pm1ok9f1d4ohcovkn430ag