Salgado-Cruz MP, Ramírez-Miranda M, Díaz-Ramírez M et al (2017) Microstructural characterisation and glycemic index evaluation of pita bread enriched with chia mucilage. Food Hydrocoll
69:141–149. https://doi.org/10.1016/j.foodhyd.2017.01.027
Sandoval-Oliveros MR, Paredes-López O (2013) Isolation and characterization of proteins from
chia seeds (Salvia hispanica L.). J Agric Food Chem 61:193–201. https://doi.org/10.1021/
jf3034978
Sargi SC, Silva BC, Santos HMC et al (2013) Antioxidant capacity and chemical composition in
seeds rich in omega-3: chia, flax, and perilla. Food Sci Technol 33:541–548. https://doi.org/10.
1590/S0101-20612013005000057
Scapin G, Schimdt MM, Prestes RC et al (2015) Effect of extract of chia seed (Salvia hispanica) as
an antioxidant in fresh pork sausage. Int Food Res J 22:1195–1202
Scapin G, Abaide ER, Nunes LF et al (2017) Effect of pressure and temperature on the quality of
chia oil extracted using pressurized fluids. J Supercrit Fluids 127:90–96. https://doi.org/10.
1016/j.supflu.2017.03.030
Segura-Campos MR, Salazar-Vega IM, Chel-Guerrero LA, Betancur-Ancona DA (2013) Biological potential of chia (Salvia hispanica L.) protein hydrolysates and their incorporation into
functional foods. LWT Food Sci Technol 50:723–731. https://doi.org/10.1016/j.lwt.2012.07.
017
Segura-Campos MR, Chel-Guerrero LA, Betancur-Ancona DA (2016) Salvia hispanica: nutritional
and functional potential. In: Kristbergsson K, Ötles S (eds) Functional properties of traditional
foods. Springer, New York, pp 115–118
Sierra L, Roco J, Alarcon G et al (2015) Dietary intervention with Salvia hispanica (Chia) oil
improves vascular function in rabbits under hypercholesterolaemic conditions. J Funct Foods
14:641–649. https://doi.org/10.1016/j.jff.2015.02.042
Silva C, Garcia VAS, Zanette CM (2016) Chia (Salvia hispanica L.) oil extraction using different
organic solvents: oil yield, fatty acids profile and technological analysis of defatted meal. Int
Food Res J 23:998–1004
Simurina O, Radunovic A, Filipcev B et al (2017) Quality improvement of gluten-free bread based
on soybean and enriched with sugar beet molasses. Food Feed Res 44:65–72. https://doi.org/10.
5937/FFR1701065S
Steffolani E, de la Hera E, Pérez G, Gómez M (2014) Effect of chia (Salvia hispanica L.) addition
on the quality of gluten-free bread. J Food Qual 37:309–317. https://doi.org/10.1111/jfq.12098
Steffolani E, Martinez MM, León AE, Gómez M (2015) Effect of pre-hydration of chia (Salvia
hispanica L.), seeds and flour on the quality of wheat flour breads. LWT Food Sci Technol
61:401–406. https://doi.org/10.1016/j.lwt.2014.12.056
Švec I, Hrušková M (2015) Hydrated chia seed effect on wheat flour and bread technological
quality. Agric Eng Int CIGR J 2015:259–263
Taga MS, Miller EE, Pratt DE (1984) Chia seeds as a source of natural lipid antioxidants. J Am Oil
Chem Soc 61:928–931. https://doi.org/10.1007/BF02542169
Temple NJ (2018) Fat, sugar, whole grains and heart disease: 50 years of confusion. Nutrients
10:1–9. https://doi.org/10.3390/nu10010039
Teng J, Hu X, Wang M, Tao N (2017) Fabrication of chia (Salvia hispanica L.) seed oil
nanoemulsions using different emulsifiers. J Food Process Preserv 1–9. https://doi.org/10.
1111/jfpp.13416
Timilsena YP, Adhikari R, Barrow CJ, Adhikari B (2016) Microencapsulation of chia seed oil using
chia seed protein isolate-chia seed gum complex coacervates. Int J Biol Macromol 91:347–357.
https://doi.org/10.1016/j.ijbiomac.2016.05.058
Toscano LT, da Silva CSO, Toscano LT et al (2014) Chia flour supplementation reduces blood
pressure in hypertensive subjects. Plant Foods Hum Nutr 69:392–398. https://doi.org/10.1007/
s11130-014-0452-7
Tosco G (2004) Os benefícios da chia em humanos e animais. Atualidades ornitológicas 7
302
S. S. Fernandes et al.
69:141–149. https://doi.org/10.1016/j.foodhyd.2017.01.027
Sandoval-Oliveros MR, Paredes-López O (2013) Isolation and characterization of proteins from
chia seeds (Salvia hispanica L.). J Agric Food Chem 61:193–201. https://doi.org/10.1021/
jf3034978
Sargi SC, Silva BC, Santos HMC et al (2013) Antioxidant capacity and chemical composition in
seeds rich in omega-3: chia, flax, and perilla. Food Sci Technol 33:541–548. https://doi.org/10.
1590/S0101-20612013005000057
Scapin G, Schimdt MM, Prestes RC et al (2015) Effect of extract of chia seed (Salvia hispanica) as
an antioxidant in fresh pork sausage. Int Food Res J 22:1195–1202
Scapin G, Abaide ER, Nunes LF et al (2017) Effect of pressure and temperature on the quality of
chia oil extracted using pressurized fluids. J Supercrit Fluids 127:90–96. https://doi.org/10.
1016/j.supflu.2017.03.030
Segura-Campos MR, Salazar-Vega IM, Chel-Guerrero LA, Betancur-Ancona DA (2013) Biological potential of chia (Salvia hispanica L.) protein hydrolysates and their incorporation into
functional foods. LWT Food Sci Technol 50:723–731. https://doi.org/10.1016/j.lwt.2012.07.
017
Segura-Campos MR, Chel-Guerrero LA, Betancur-Ancona DA (2016) Salvia hispanica: nutritional
and functional potential. In: Kristbergsson K, Ötles S (eds) Functional properties of traditional
foods. Springer, New York, pp 115–118
Sierra L, Roco J, Alarcon G et al (2015) Dietary intervention with Salvia hispanica (Chia) oil
improves vascular function in rabbits under hypercholesterolaemic conditions. J Funct Foods
14:641–649. https://doi.org/10.1016/j.jff.2015.02.042
Silva C, Garcia VAS, Zanette CM (2016) Chia (Salvia hispanica L.) oil extraction using different
organic solvents: oil yield, fatty acids profile and technological analysis of defatted meal. Int
Food Res J 23:998–1004
Simurina O, Radunovic A, Filipcev B et al (2017) Quality improvement of gluten-free bread based
on soybean and enriched with sugar beet molasses. Food Feed Res 44:65–72. https://doi.org/10.
5937/FFR1701065S
Steffolani E, de la Hera E, Pérez G, Gómez M (2014) Effect of chia (Salvia hispanica L.) addition
on the quality of gluten-free bread. J Food Qual 37:309–317. https://doi.org/10.1111/jfq.12098
Steffolani E, Martinez MM, León AE, Gómez M (2015) Effect of pre-hydration of chia (Salvia
hispanica L.), seeds and flour on the quality of wheat flour breads. LWT Food Sci Technol
61:401–406. https://doi.org/10.1016/j.lwt.2014.12.056
Švec I, Hrušková M (2015) Hydrated chia seed effect on wheat flour and bread technological
quality. Agric Eng Int CIGR J 2015:259–263
Taga MS, Miller EE, Pratt DE (1984) Chia seeds as a source of natural lipid antioxidants. J Am Oil
Chem Soc 61:928–931. https://doi.org/10.1007/BF02542169
Temple NJ (2018) Fat, sugar, whole grains and heart disease: 50 years of confusion. Nutrients
10:1–9. https://doi.org/10.3390/nu10010039
Teng J, Hu X, Wang M, Tao N (2017) Fabrication of chia (Salvia hispanica L.) seed oil
nanoemulsions using different emulsifiers. J Food Process Preserv 1–9. https://doi.org/10.
1111/jfpp.13416
Timilsena YP, Adhikari R, Barrow CJ, Adhikari B (2016) Microencapsulation of chia seed oil using
chia seed protein isolate-chia seed gum complex coacervates. Int J Biol Macromol 91:347–357.
https://doi.org/10.1016/j.ijbiomac.2016.05.058
Toscano LT, da Silva CSO, Toscano LT et al (2014) Chia flour supplementation reduces blood
pressure in hypertensive subjects. Plant Foods Hum Nutr 69:392–398. https://doi.org/10.1007/
s11130-014-0452-7
Tosco G (2004) Os benefícios da chia em humanos e animais. Atualidades ornitológicas 7
302
S. S. Fernandes et al.