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International Journal of Food Science
Volume 2014 (2014), Article ID 241053, 5 pages
http://dx.doi.org/10.1155/2014/241053
Research Article

Chemical and Functional Properties of Chia Seed (Salvia hispanica L.) Gum

Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Nte. Km. 33.5, Tablaje Catastral 13615, Col. Chuburná de Hidalgo Inn, 97203 Mérida, YUC, Mexico

Received 7 January 2014; Revised 23 February 2014; Accepted 26 February 2014; Published 23 March 2014

Academic Editor: Françoise Nau

Copyright © 2014 Maira Rubi Segura-Campos et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Citations to this Article [15 citations]

The following is the list of published articles that have cited the current article.

  • Yakindra Prasad Timilsena, Raju Adhikari, Stefan Kasapis, and Benu Adhikari, “Molecular and functional characteristics of purified gum from Australian chia seeds,” Carbohydrate Polymers, 2015. View at Publisher · View at Google Scholar
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  • Gabriel Rosado-Rubio, Luis Chel-Guerrero, David Betancur-Ancona, Maira Segura-Campos, and Zaidy Acosta-Chi, “Whole and crushed nutlets of chia (Salvia hispanica) from mexico as a source of functional gums,” Food Science and Technology, vol. 34, no. 4, pp. 701–709, 2015. View at Publisher · View at Google Scholar
  • Dipika Agrahar-Murugkar, Aiman Zaidi, Nachiket Kotwaliwale, and Chetan Gupta, “Effect of Egg-Replacer and Composite Flour on Physical Properties, Color, Texture and Rheology, Nutritional and Sensory Profile of Cakes,” Journal of Food Quality, 2016. View at Publisher · View at Google Scholar
  • Luciana Magdalena Julio, Vanesa Yanet Ixtaina, Mariela Fernández, Rosa Maria Torres Sánchez, Susana María Nolasco, and Mabel Cristina Tomás, “Development and characterization of functional O/W emulsions with chia seed (Salvia hispanica L.) by-products,” Journal of Food Science and Technology, 2016. View at Publisher · View at Google Scholar
  • Rabin Gyawali, and Salam A. Ibrahim, “Effects of hydrocolloids and processing conditions on acid whey production with reference to Greek yogurt,” Trends in Food Science & Technology, 2016. View at Publisher · View at Google Scholar
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  • Pavithra Kalegowda, Attar Singh Chauhan, and Shashirekha Mysore Nanjaraj Urs, “Opuntia dillenii (Ker-Gawl) Haw cladode mucilage: Physico-chemical, rheological and functional behavior,” Carbohydrate Polymers, 2016. View at Publisher · View at Google Scholar
  • Bruna de Falco, Mariana Amato, and Virginia Lanzotti, “Chia seeds products: an overview,” Phytochemistry Reviews, 2017. View at Publisher · View at Google Scholar
  • Susana Ramos, Patrícia Fradinho, Anabela Raymundo, and Paulina Mata, “Assessing gelling properties of chia (Salvia hispanica L.) flour through rheological characterization,” Journal of the Science of Food and Agriculture, vol. 97, no. 6, pp. 1753–1760, 2017. View at Publisher · View at Google Scholar
  • Camila de Campo, Priscilla Pereira dos Santos, Tania Maria Haas Costa, Karina Paese, Silvia Stanisçuaski Guterres, Alessandro de Oliveira Rios, and Simone Hickmann Flôres, “Nanoencapsulation of chia seed oil with chia mucilage ( Salvia hispanica L.) as wall material: characterization and stability evaluation,” Food Chemistry, 2017. View at Publisher · View at Google Scholar
  • Anuradha Saha, Shvetambri Tyagi, Rajinder K. Gupta, and Yogesh K. Tyagi, “Natural gums of plant origin as edible coatings for food industry applications,” Critical Reviews in Biotechnology, pp. 1–15, 2017. View at Publisher · View at Google Scholar
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