European Union (2014). http://www.cadexco.bo/actual/boletin-inteligencia/Product-factsheet-chiaseeds-europe-vegetable-oils-oilseeds-2014.pdf
European
Union
(2017).
https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?
uri¼CELEX:32017D2354&from¼DA. Accessed 12 February 2019
Everitt L (2016) The chia craze. http://www.bbc.co.uk/news/magazine-1747669/ Accessed 16 Mar
2017
Fernandes SS, de las Mercedes Salas-Mellado M (2017a) Addition of chia seed mucilage for
reduction of fat content in bread and cakes. Food Chem 227:237–244. https://doi.org/10.
1016/j.foodchem.2017.01.075
Fernandes SS, de las Mercedes Salas-Mellado M (2017b) Development of mayonnaise with
substitution of oil or egg yolk by the addition of chia Salvia hispanica L.) Mucilage. J Food
Sci 1–10. https://doi.org/10.1111/1750-3841.13984
González A, Martínez ML, Paredes AJ et al (2016) Study of the preparation process and variation of
wall components in chia (Salvia hispanica L.) oil microencapsulation. Powder Technol
301:868–875. https://doi.org/10.1016/j.powtec.2016.07.026
Goyal A, Sharma V, Upadhyay N, Gill S, Sihag M (2014) Flax and flaxseed oil: an ancient medicine
& modern functional food. J Food Sci Technol 51:1633–1653. https://doi.org/10.1007/s13197013-1247-9
Guevara-Cruz M, Tovar AR, Aguilar-Salinas CA et al (2012) A dietary pattern including nopal,
chia seed, soy protein, and oat reduces serum triglycerides and glucose intolerance in patients
with metabolic syndrome. J Nutr 142:64–69. https://doi.org/10.3945/jn.111.147447
Guindani C, Podestá R, Block JM et al (2016) Valorization of chia (Salvia hispanica) seed cake by
means of supercritical fluid extraction. J Supercrit Fluids 112:67–75. https://doi.org/10.1016/j.
supflu.2016.02.010
Haque E, Chand R, Kapila S (2009) Biofunctional properties of bioactive peptides of milk origin.
Food Rev Int 25:28–43. https://doi.org/10.1080/87559120802458198
Huerta M, Alves S, Franco A, et al (2016) Sensory response and physical characteristics of glutenfree and gum-free bread with chia flour. Food Sci Technol Campinas 2–5. https://doi.org/10.
1590/1678-457x.0032
Inglett GE, Chen D, Liu S (2014) Physical properties of sugar cookies containing chia-oat
composites. J Sci Food Agric 94:3226–3233. https://doi.org/10.1002/jsfa.6674
Ixtaina V (2010) Caracterización de la semilla y el aceite de Chía (Salvia hispanica L.) obtenido
mediante distintos procesos, aplicación en la tecnología de alimentos. J Chem Inf Model
53:1689–1699. https://doi.org/10.1017/CBO9781107415324.004
Ixtaina VY, Nolasco SM, Tomás MC (2008) Physical properties of chia (Salvia hispanica L.) seeds.
Ind Crop Prod 28:286–293. https://doi.org/10.1016/j.indcrop.2008.03.009
Ixtaina VY, Vega A, Nolasco SM et al (2010) Supercritical carbon dioxide extraction of oil from
Mexican chia seed (Salvia hispanica L.): characterization and process optimization. J Supercrit
Fluids 55:192–199. https://doi.org/10.1016/j.supflu.2010.06.003
Ixtaina VY, Martínez ML, Spotorno V et al (2011) Characterization of chia seed oils obtained by
pressing and solvent extraction. J Food Compos Anal 24:166–174. https://doi.org/10.1016/j.
jfca.2010.08.006
Ixtaina VY, Julio LM, Wagner JR et al (2015) Physicochemical characterization and stability of
chia oil microencapsulated with sodium caseinate and lactose by spray-drying. Powder Technol
271:26–34. https://doi.org/10.1016/j.powtec.2014.11.006
Jin F, Nieman DC, Sha W et al (2012) Supplementation of milled chia seeds increases plasma ALA
and EPA in postmenopausal women. Plant Foods Hum Nutr 67:105–110. https://doi.org/10.
1007/s11130-012-0286-0
Justo MB, Alfaro ADC, Aguilar EC et al (2007) Desarrollo de pan integral con soya, chía, linaza y
ácido fólico como alimento funcional para la mujer. Arch Latinoam Nutr 57
Lin KY, Daniel JR, Whistler RL (1994) Structure of chia seed polysaccharide exudate. Carbohydr
Polym 23:13–18. https://doi.org/10.1016/0144-8617(94)90085-X
300
S. S. Fernandes et al.
European
Union
(2017).
https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?
uri¼CELEX:32017D2354&from¼DA. Accessed 12 February 2019
Everitt L (2016) The chia craze. http://www.bbc.co.uk/news/magazine-1747669/ Accessed 16 Mar
2017
Fernandes SS, de las Mercedes Salas-Mellado M (2017a) Addition of chia seed mucilage for
reduction of fat content in bread and cakes. Food Chem 227:237–244. https://doi.org/10.
1016/j.foodchem.2017.01.075
Fernandes SS, de las Mercedes Salas-Mellado M (2017b) Development of mayonnaise with
substitution of oil or egg yolk by the addition of chia Salvia hispanica L.) Mucilage. J Food
Sci 1–10. https://doi.org/10.1111/1750-3841.13984
González A, Martínez ML, Paredes AJ et al (2016) Study of the preparation process and variation of
wall components in chia (Salvia hispanica L.) oil microencapsulation. Powder Technol
301:868–875. https://doi.org/10.1016/j.powtec.2016.07.026
Goyal A, Sharma V, Upadhyay N, Gill S, Sihag M (2014) Flax and flaxseed oil: an ancient medicine
& modern functional food. J Food Sci Technol 51:1633–1653. https://doi.org/10.1007/s13197013-1247-9
Guevara-Cruz M, Tovar AR, Aguilar-Salinas CA et al (2012) A dietary pattern including nopal,
chia seed, soy protein, and oat reduces serum triglycerides and glucose intolerance in patients
with metabolic syndrome. J Nutr 142:64–69. https://doi.org/10.3945/jn.111.147447
Guindani C, Podestá R, Block JM et al (2016) Valorization of chia (Salvia hispanica) seed cake by
means of supercritical fluid extraction. J Supercrit Fluids 112:67–75. https://doi.org/10.1016/j.
supflu.2016.02.010
Haque E, Chand R, Kapila S (2009) Biofunctional properties of bioactive peptides of milk origin.
Food Rev Int 25:28–43. https://doi.org/10.1080/87559120802458198
Huerta M, Alves S, Franco A, et al (2016) Sensory response and physical characteristics of glutenfree and gum-free bread with chia flour. Food Sci Technol Campinas 2–5. https://doi.org/10.
1590/1678-457x.0032
Inglett GE, Chen D, Liu S (2014) Physical properties of sugar cookies containing chia-oat
composites. J Sci Food Agric 94:3226–3233. https://doi.org/10.1002/jsfa.6674
Ixtaina V (2010) Caracterización de la semilla y el aceite de Chía (Salvia hispanica L.) obtenido
mediante distintos procesos, aplicación en la tecnología de alimentos. J Chem Inf Model
53:1689–1699. https://doi.org/10.1017/CBO9781107415324.004
Ixtaina VY, Nolasco SM, Tomás MC (2008) Physical properties of chia (Salvia hispanica L.) seeds.
Ind Crop Prod 28:286–293. https://doi.org/10.1016/j.indcrop.2008.03.009
Ixtaina VY, Vega A, Nolasco SM et al (2010) Supercritical carbon dioxide extraction of oil from
Mexican chia seed (Salvia hispanica L.): characterization and process optimization. J Supercrit
Fluids 55:192–199. https://doi.org/10.1016/j.supflu.2010.06.003
Ixtaina VY, Martínez ML, Spotorno V et al (2011) Characterization of chia seed oils obtained by
pressing and solvent extraction. J Food Compos Anal 24:166–174. https://doi.org/10.1016/j.
jfca.2010.08.006
Ixtaina VY, Julio LM, Wagner JR et al (2015) Physicochemical characterization and stability of
chia oil microencapsulated with sodium caseinate and lactose by spray-drying. Powder Technol
271:26–34. https://doi.org/10.1016/j.powtec.2014.11.006
Jin F, Nieman DC, Sha W et al (2012) Supplementation of milled chia seeds increases plasma ALA
and EPA in postmenopausal women. Plant Foods Hum Nutr 67:105–110. https://doi.org/10.
1007/s11130-012-0286-0
Justo MB, Alfaro ADC, Aguilar EC et al (2007) Desarrollo de pan integral con soya, chía, linaza y
ácido fólico como alimento funcional para la mujer. Arch Latinoam Nutr 57
Lin KY, Daniel JR, Whistler RL (1994) Structure of chia seed polysaccharide exudate. Carbohydr
Polym 23:13–18. https://doi.org/10.1016/0144-8617(94)90085-X
300
S. S. Fernandes et al.