Benzi L (2016) Novos conceitos de super alimentos, baseados em sementes, ganham força no
mercado global. http://www.alimentosebebidas.com.br/2016/12/22/novos-conceitos-de-superalimentos-baseados-em-sementes-ganham-forca-no-mercado-global/. Accessed 16 Mar 2017
Bodoira RM, Penci MC, Ribotta PD, Martínez ML (2017) Chia (Salvia hispanica L.) oil stability:
study of the effect of natural antioxidants. LWT Food Sci Technol 75:107–113. https://doi.org/
10.1016/j.lwt.2016.08.031
Borneo R, Aguirre A, León AE (2010) Chia (Salvia hispanica L) gel can be used as egg or oil
replacer in cake formulations. J Am Diet Assoc 110:946–949. https://doi.org/10.1016/j.jada.
2010.03.011
Busilacchi H, Quiroga M, Bueno M et al (2013) Evaluación de Salvia hispanica L. cultivada em el
Sur de Santa Fe (Republica Argentina). Cultiv Trop 34:55–59
Cahill JP (2003) Ethnobotany of Chia, Salvia hispanica L. (Lamiaceae). Econ Bot 57:604–618.
https://doi.org/10.1663/0013-0001(2003)057[0604:eocshl]2.0.co;2
Campo C, dos Santos PP, Costa TMH, Paese K, Guterres SS, Rios AO, Flôres SH (2017)
Nanoencapsulation of chia seed oil with chia mucilage (Salvia hispanica L.) as wall material:
characterization and stability evaluation. Food Chem 234:1–9. https://doi.org/10.1016/j.
foodchem.2017.04.153
Capitani MI, Spotorno V, Nolasco SM, Tomás MC (2012) Physicochemical and functional
characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina. LWT
Food Sci Technol 45:94–102. https://doi.org/10.1016/j.lwt.2011.07.012
Carvalho PO, Campos PRB, Noffs MD et al (2003) Speaking figures. Quim Nova 181:344. https://
doi.org/10.1093/nq/181.25.344-a
Coates W (2011) Whole and ground chia (Salvia hispanica L.) seeds, chia oil—effects on plasma
lipids and fatty acids. Elsevier Inc.
Coelho MS, de las Mercedes Salas-Mellado M (2014) Chemical characterization of CHIA (Salvia
hispanica L.) for use in food products. J Food Nutr Res 2:263–269. https://doi.org/10.12691/
jfnr-2-5-9
Coelho MS, de las Mercedes Salas-Mellado M (2015) Effects of substituting chia (Salvia hispanica
L.) flour or seeds for wheat flour on the quality of the bread. LWT Food Sci Technol
60:729–736. https://doi.org/10.1016/j.lwt.2014.10.033
Coorey R, Grant A, Jayasena V (2012) Effects of chia flour incorporation on the nutritive quality
and consumer acceptance of chips. J Food Res 1:85. https://doi.org/10.5539/jfr.v1n4p85
Coorey R, Tjoe A, Jayasena V (2014) Gelling properties of chia seed and flour. J Food Sci 79.
https://doi.org/10.1111/1750-3841.12444
Costantini L, Lukšič L, Molinari R et al (2014) Development of gluten-free bread using tartary
buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients. Food Chem
165:232–240. https://doi.org/10.1016/j.foodchem.2014.05.095
Craig R, Sons M (2004) Application for approval of whole chia (Salvia hispanica L.) seed and
ground whole chia as novel food ingredients. Advis Comm Nov foods Process 1–29
da Silva BP, Anunciação PC, Matyelka JCDS et al (2017) Chemical composition of Brazilian chia
seeds grown in different places. Food Chem 221:1709–1716. https://doi.org/10.1016/j.
foodchem.2016.10.115
De Falco B, Amato M, Lanzotti V (2017) Chia seeds products: an overview. Phytochem Rev
16:745–760. https://doi.org/10.1007/s11101-017-9511-7
Diwakar G, Rana J, Saito L et al (2014) Inhibitory effect of a novel combination of Salvia hispanica
(chia) seed and Punica granatum (pomegranate) fruit extracts on melanin production.
Fitoterapia 97:164–171. https://doi.org/10.1016/j.fitote.2014.05.021
El-Badry AM, Graf R, Clavien PA (2007) Omega 3—omega 6: what is right for the liver? J Hepatol
47:718–725. https://doi.org/10.1016/j.jhep.2007.08.005
Escalona-García LA, Pedroza-Islas R, Natividad R et al (2016) Oxidation kinetics and thermodynamic analysis of chia oil microencapsulated in a whey protein concentrate-polysaccharide
matrix. J Food Eng 175:93–103. https://doi.org/10.1016/j.jfoodeng.2015.12.009
11 Chia Seed (Salvia hispanica)
299
mercado global. http://www.alimentosebebidas.com.br/2016/12/22/novos-conceitos-de-superalimentos-baseados-em-sementes-ganham-forca-no-mercado-global/. Accessed 16 Mar 2017
Bodoira RM, Penci MC, Ribotta PD, Martínez ML (2017) Chia (Salvia hispanica L.) oil stability:
study of the effect of natural antioxidants. LWT Food Sci Technol 75:107–113. https://doi.org/
10.1016/j.lwt.2016.08.031
Borneo R, Aguirre A, León AE (2010) Chia (Salvia hispanica L) gel can be used as egg or oil
replacer in cake formulations. J Am Diet Assoc 110:946–949. https://doi.org/10.1016/j.jada.
2010.03.011
Busilacchi H, Quiroga M, Bueno M et al (2013) Evaluación de Salvia hispanica L. cultivada em el
Sur de Santa Fe (Republica Argentina). Cultiv Trop 34:55–59
Cahill JP (2003) Ethnobotany of Chia, Salvia hispanica L. (Lamiaceae). Econ Bot 57:604–618.
https://doi.org/10.1663/0013-0001(2003)057[0604:eocshl]2.0.co;2
Campo C, dos Santos PP, Costa TMH, Paese K, Guterres SS, Rios AO, Flôres SH (2017)
Nanoencapsulation of chia seed oil with chia mucilage (Salvia hispanica L.) as wall material:
characterization and stability evaluation. Food Chem 234:1–9. https://doi.org/10.1016/j.
foodchem.2017.04.153
Capitani MI, Spotorno V, Nolasco SM, Tomás MC (2012) Physicochemical and functional
characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina. LWT
Food Sci Technol 45:94–102. https://doi.org/10.1016/j.lwt.2011.07.012
Carvalho PO, Campos PRB, Noffs MD et al (2003) Speaking figures. Quim Nova 181:344. https://
doi.org/10.1093/nq/181.25.344-a
Coates W (2011) Whole and ground chia (Salvia hispanica L.) seeds, chia oil—effects on plasma
lipids and fatty acids. Elsevier Inc.
Coelho MS, de las Mercedes Salas-Mellado M (2014) Chemical characterization of CHIA (Salvia
hispanica L.) for use in food products. J Food Nutr Res 2:263–269. https://doi.org/10.12691/
jfnr-2-5-9
Coelho MS, de las Mercedes Salas-Mellado M (2015) Effects of substituting chia (Salvia hispanica
L.) flour or seeds for wheat flour on the quality of the bread. LWT Food Sci Technol
60:729–736. https://doi.org/10.1016/j.lwt.2014.10.033
Coorey R, Grant A, Jayasena V (2012) Effects of chia flour incorporation on the nutritive quality
and consumer acceptance of chips. J Food Res 1:85. https://doi.org/10.5539/jfr.v1n4p85
Coorey R, Tjoe A, Jayasena V (2014) Gelling properties of chia seed and flour. J Food Sci 79.
https://doi.org/10.1111/1750-3841.12444
Costantini L, Lukšič L, Molinari R et al (2014) Development of gluten-free bread using tartary
buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients. Food Chem
165:232–240. https://doi.org/10.1016/j.foodchem.2014.05.095
Craig R, Sons M (2004) Application for approval of whole chia (Salvia hispanica L.) seed and
ground whole chia as novel food ingredients. Advis Comm Nov foods Process 1–29
da Silva BP, Anunciação PC, Matyelka JCDS et al (2017) Chemical composition of Brazilian chia
seeds grown in different places. Food Chem 221:1709–1716. https://doi.org/10.1016/j.
foodchem.2016.10.115
De Falco B, Amato M, Lanzotti V (2017) Chia seeds products: an overview. Phytochem Rev
16:745–760. https://doi.org/10.1007/s11101-017-9511-7
Diwakar G, Rana J, Saito L et al (2014) Inhibitory effect of a novel combination of Salvia hispanica
(chia) seed and Punica granatum (pomegranate) fruit extracts on melanin production.
Fitoterapia 97:164–171. https://doi.org/10.1016/j.fitote.2014.05.021
El-Badry AM, Graf R, Clavien PA (2007) Omega 3—omega 6: what is right for the liver? J Hepatol
47:718–725. https://doi.org/10.1016/j.jhep.2007.08.005
Escalona-García LA, Pedroza-Islas R, Natividad R et al (2016) Oxidation kinetics and thermodynamic analysis of chia oil microencapsulated in a whey protein concentrate-polysaccharide
matrix. J Food Eng 175:93–103. https://doi.org/10.1016/j.jfoodeng.2015.12.009
11 Chia Seed (Salvia hispanica)
299