Martínez ML, Marín MA, Salgado Faller CM et al (2012) Chia (Salvia hispanica L.) oil extraction:
study of processing parameters. LWT Food Sci Technol 47:78–82. https://doi.org/10.1016/j.lwt.
2011.12.032
Martínez ML, Curti MI, Roccia P et al (2015) Oxidative stability of walnut (Juglans regia L.) and
chia (Salvia hispanica L.) oils microencapsulated by spray drying. Powder Technol
270:271–277. https://doi.org/10.1016/j.powtec.2014.10.031
Martínez-Cruz O, Paredes-López O (2014) Phytochemical profile and nutraceutical potential of chia
seeds (Salvia hispanica L.) by ultra high performance liquid chromatography. J Chromatogr A
1346:43–48. https://doi.org/10.1016/j.chroma.2014.04.007
Menga V, Amato M, Phillips TD et al (2017) Gluten-free pasta incorporating chia (Salvia hispanica
L.) as thickening agent: an approach to naturally improve the nutritional profile and the in vitro
carbohydrate digestibility. Food Chem 221:1954–1961. https://doi.org/10.1016/j.foodchem.
2016.11.151
Migliavacca RA, da Silva TRB, de Vasconcelos ALS et al (2014) desenvolvimento, sementes.
Chia’s cultivation in Brazil: future and perspectives. J Agron Sci 3:161–179
Nadeem M, Imran M, Taj I et al (2017) Omega-3 fatty acids, phenolic compounds and antioxidant
characteristics of chia oil supplemented margarine. Lipids Health Dis 16:1–12. https://doi.org/
10.1186/s12944-017-0490-x
Nieman DC, Cayea EJ, Austin MD et al (2009) Chia seed does not promote weight loss or alter
disease risk factors in overweight adults. Nutr Res 29:414–418. https://doi.org/10.1016/j.nutres.
2009.05.011
Nieman DC, Gillitt N, Jin F et al (2012) Chia seed supplementation and disease risk factors in
overweight women: a metabolomics investigation. J Altern Complement Med 18:700–708.
https://doi.org/10.1089/acm.2011.0443
Noello C, Carvalho AGS, Silva VM, Hubinger MD (2016) Spray dried microparticles of chia oil
using emulsion stabilized by whey protein concentrate and pectin by electrostatic deposition.
Food Res Int 89:549–557. https://doi.org/10.1016/j.foodres.2016.09.003
Oliveira MR, Novack ME, Santos CP et al (2015) Evaluation of replacing wheat flour with chia
flour (Salvia hispanica L.) in pasta. Semin Agrar 36:2545–2553. https://doi.org/10.5433/16790359.2015v36n4p2545
Olivos-Lugo BL, Valdivia-López MÁ, Tecante A (2010) Thermal and physicochemical properties
and nutritional value of the protein fraction of Mexican chia seed (Salvia hispanica L.). Food Sci
Technol Int 16:89–96. https://doi.org/10.1177/1082013209353087
Pintado T, Herrero AM, Jiménez-Colmenero F, Ruiz-Capillas C (2016) Strategies for incorporation
of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient. Meat Sci
114:75–84. https://doi.org/10.1016/j.meatsci.2015.12.009
Pizarro PL, Almeida EL, Coelho AS et al (2014) Functional bread with n-3 alpha linolenic acid
from whole chia (Salvia hispanica L.) flour. J Food Sci Technol 52:4475–4482. https://doi.org/
10.1007/s13197-014-1477-5
Porras-Loaiza P, Jiménez T, Sosa-Morales ME et al (2014) Physical properties, chemical characterization and fatty acid composition of Mexican chia (Salvia hispanica L.) seeds. Int J Food Sci
Technol 49:571–577. https://doi.org/10.1111/ijfs.12339
Rendón-Villalobos R, Ortíz-Sánchez A, Solorza-Feria J, Trujillo-Hernández CA (2012) Formulation, physicochemical, nutritional and sensorial evaluation of corn tortillas supplemented with
chía seed (Salvia hispanica L.). Czech J Food Sci 30:118–125
Reyes-Caudillo E, Tecante A, Valdivia-López MA (2008) Dietary fibre content and antioxidant
activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds. Food
Chem 107:656–663. https://doi.org/10.1016/j.foodchem.2007.08.062
Rodea-González DA, Cruz-Olivares J, Román-Guerrero A et al (2012) Spray-dried encapsulation
of chia essential oil (Salvia hispanica L.) in whey protein concentrate-polysaccharide matrices. J
Food Eng 111:102–109. https://doi.org/10.1016/j.jfoodeng.2012.01.020
Rupflin DIA (2011) Caracterización de la semilla del chan (Salvia hispanica L.) y diseño de um
producto funcional que la contiene como ingrediente. Rev la Univ del Val Guatemala 43:49
11 Chia Seed (Salvia hispanica)
301
study of processing parameters. LWT Food Sci Technol 47:78–82. https://doi.org/10.1016/j.lwt.
2011.12.032
Martínez ML, Curti MI, Roccia P et al (2015) Oxidative stability of walnut (Juglans regia L.) and
chia (Salvia hispanica L.) oils microencapsulated by spray drying. Powder Technol
270:271–277. https://doi.org/10.1016/j.powtec.2014.10.031
Martínez-Cruz O, Paredes-López O (2014) Phytochemical profile and nutraceutical potential of chia
seeds (Salvia hispanica L.) by ultra high performance liquid chromatography. J Chromatogr A
1346:43–48. https://doi.org/10.1016/j.chroma.2014.04.007
Menga V, Amato M, Phillips TD et al (2017) Gluten-free pasta incorporating chia (Salvia hispanica
L.) as thickening agent: an approach to naturally improve the nutritional profile and the in vitro
carbohydrate digestibility. Food Chem 221:1954–1961. https://doi.org/10.1016/j.foodchem.
2016.11.151
Migliavacca RA, da Silva TRB, de Vasconcelos ALS et al (2014) desenvolvimento, sementes.
Chia’s cultivation in Brazil: future and perspectives. J Agron Sci 3:161–179
Nadeem M, Imran M, Taj I et al (2017) Omega-3 fatty acids, phenolic compounds and antioxidant
characteristics of chia oil supplemented margarine. Lipids Health Dis 16:1–12. https://doi.org/
10.1186/s12944-017-0490-x
Nieman DC, Cayea EJ, Austin MD et al (2009) Chia seed does not promote weight loss or alter
disease risk factors in overweight adults. Nutr Res 29:414–418. https://doi.org/10.1016/j.nutres.
2009.05.011
Nieman DC, Gillitt N, Jin F et al (2012) Chia seed supplementation and disease risk factors in
overweight women: a metabolomics investigation. J Altern Complement Med 18:700–708.
https://doi.org/10.1089/acm.2011.0443
Noello C, Carvalho AGS, Silva VM, Hubinger MD (2016) Spray dried microparticles of chia oil
using emulsion stabilized by whey protein concentrate and pectin by electrostatic deposition.
Food Res Int 89:549–557. https://doi.org/10.1016/j.foodres.2016.09.003
Oliveira MR, Novack ME, Santos CP et al (2015) Evaluation of replacing wheat flour with chia
flour (Salvia hispanica L.) in pasta. Semin Agrar 36:2545–2553. https://doi.org/10.5433/16790359.2015v36n4p2545
Olivos-Lugo BL, Valdivia-López MÁ, Tecante A (2010) Thermal and physicochemical properties
and nutritional value of the protein fraction of Mexican chia seed (Salvia hispanica L.). Food Sci
Technol Int 16:89–96. https://doi.org/10.1177/1082013209353087
Pintado T, Herrero AM, Jiménez-Colmenero F, Ruiz-Capillas C (2016) Strategies for incorporation
of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient. Meat Sci
114:75–84. https://doi.org/10.1016/j.meatsci.2015.12.009
Pizarro PL, Almeida EL, Coelho AS et al (2014) Functional bread with n-3 alpha linolenic acid
from whole chia (Salvia hispanica L.) flour. J Food Sci Technol 52:4475–4482. https://doi.org/
10.1007/s13197-014-1477-5
Porras-Loaiza P, Jiménez T, Sosa-Morales ME et al (2014) Physical properties, chemical characterization and fatty acid composition of Mexican chia (Salvia hispanica L.) seeds. Int J Food Sci
Technol 49:571–577. https://doi.org/10.1111/ijfs.12339
Rendón-Villalobos R, Ortíz-Sánchez A, Solorza-Feria J, Trujillo-Hernández CA (2012) Formulation, physicochemical, nutritional and sensorial evaluation of corn tortillas supplemented with
chía seed (Salvia hispanica L.). Czech J Food Sci 30:118–125
Reyes-Caudillo E, Tecante A, Valdivia-López MA (2008) Dietary fibre content and antioxidant
activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds. Food
Chem 107:656–663. https://doi.org/10.1016/j.foodchem.2007.08.062
Rodea-González DA, Cruz-Olivares J, Román-Guerrero A et al (2012) Spray-dried encapsulation
of chia essential oil (Salvia hispanica L.) in whey protein concentrate-polysaccharide matrices. J
Food Eng 111:102–109. https://doi.org/10.1016/j.jfoodeng.2012.01.020
Rupflin DIA (2011) Caracterización de la semilla del chan (Salvia hispanica L.) y diseño de um
producto funcional que la contiene como ingrediente. Rev la Univ del Val Guatemala 43:49
11 Chia Seed (Salvia hispanica)
301