Please use this identifier to cite or link to this item: https://hdl.handle.net/11000/30518
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dc.contributor.authorFernandez-Lopez, Juana-
dc.contributor.authorLucas González, Raquel-
dc.contributor.authorViuda-Martos, Manuel-
dc.contributor.authorSayas-Barberá, Estrella-
dc.contributor.authorPérez-Alvarez, José Angel-
dc.contributor.otherDepartamentos de la UMH::Tecnología Agroalimentariaes_ES
dc.date.accessioned2024-01-12T12:14:20Z-
dc.date.available2024-01-12T12:14:20Z-
dc.date.created2018-04-
dc.identifier.citationPlant Foods for Human Nutrition v.73 (2018)es_ES
dc.identifier.issn1573-9104-
dc.identifier.issn0921-9668-
dc.identifier.urihttps://hdl.handle.net/11000/30518-
dc.description.abstractThe aim of this work was to characterize the coproduct obtained from chia oil production (cold-pressing) with a view to its possible application in new food product development. For this characterization, the following determinations were made: proximate composition, physicochemical analysis, techno-functional properties, total phenolic and flavonoid content, polyphenolic profile and antioxidant capacity (using four different methods). Chia coproduct showed significantly higher levels of proteins and total dietary fiber and lower levels of fats than chia seeds, pointing to the promising nature of this coproduct as an ingredient of food formulations since it remains a source of high biological value proteins and total dietary fiber (as chia seeds themselves) but with a lower energy value. This chia coproduct presents similar techno-functional properties to the original chia seeds and significantly higher levels of polyphenolic compounds and, consequently, higher antioxidant activityes_ES
dc.formatapplication/pdfes_ES
dc.format.extent7es_ES
dc.language.isoenges_ES
dc.publisherSpringeres_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectChia coproductes_ES
dc.subjectPolyphenolic compoundses_ES
dc.subjectAntioxidantes_ES
dc.subjectTechno-functional propertieses_ES
dc.subject.otherCDU::6 - Ciencias aplicadas::62 - Ingeniería. Tecnologíaes_ES
dc.titleChia Oil Extraction Coproduct as a Potential New Ingredient for the Food Industry: Chemical, Physicochemical, Techno-Functional and Antioxidant Propertieses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttps://doi.org/10.1007/s11130-018-0670-5es_ES
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Artículos Tecnología Agroalimentaria


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