Formulation, Production, and Characterization …
217
References
Ayerza R Jr (1995) Oil content and fatty acid composition of chia (Salvia hispanicaL.) from five
northwestern locations in Argentina. J Am Oil Chem Soc 72:1079–1081
Cahill JP, Provance MC (2002) Genetics of qualitative traits in domesticated chia (Salvia hispanica
L.). J Heredity 93(1):52–55
D.A.T. Southgate (1976) Determination of food carbohydrates. Applied Science Publication Ltd.
Ghosh N, Ghosal S, Bhattacharyya DK (2019a) Phytochemical screening and antioxidant activity
of oil extracted from fish skin (Lobeo rohita). Int Res J Eng Technol (IRJET) 06(02):1414–1420.
https://doi.org/10.13140/RG.2.2.33457.22884
Ghosh N, Roy M, Ghosh M, Bhattacharyya DK (2019b) Study on physicochemical and antioxidant
properties of blend of fish skin (Labeo rohita) oil and chia seed (Salvia hispanica) oil. Biotechnol
Biol Sci. ISBN 978-0-367-43161-7
Ghosh N, Bhattacharyya DK (2019) Effect of heating time and heat on the physicochemical and
antioxidative properties of fish (Labeo rohita) skin oil. Int J Pharm Sci, 11(9):87–89. https://doi.
org/10.22159/ijpps.2019v11i9.32917
Josephine Nirmala M, Sarasvathi V (2016) Analysis of chia seed—physiochemical and proximate
analysis. Res J Recent Sci 5(8):39–41
Jeong SK (2010) Effectiveness of topical chia seed oil on prutitus of end stage renal disease patients
and healthy volunteers. Ann Dermatol 22(2):143–148. https://doi.org/10.5021/ad.2010.22.2.143
Kar S, Sahu S, Ghosh M, Bhattacharyya DK (2014) Technology development for producing bitter
and flavor free mustard spreads. J Int Acad Res Multidiscipl 2(6):250–263
Oh L et al (1951) Protein measurement with the folin phenol reagent. J Biol Chem
Palma F, Donde M, Lloyd WR (1947) Fixed oils of Mexico, I. Oil of chia—Salvia hispanica. J Am
Oil Chem Soc 24:27–28. https://doi.org/10.1007/BF02645767
Rana M (2019) Characterization of chia seed flour and wellbeing endorsing possessions. Int J Food
Sci Nutr Diet 68(5):419–426
Sapio Di O, Bueno M, Busilacchi H, Quiroga M, Severin C (2012) Morphoanatiomical characterization of Salvia hispanica. Boletin LatinoamericanoY Del Caribe De Plantas Medicinales Y
Aromaticas, 11(3):249–2268
Savedboworn W, Kittiphattanabawon P, Benjakul S, Sinthusamran S, Kishimura H (2017) Characterization of collagen from rohu (Labeorohita) skin. J Aqua Food Prod Technol 26(3):248–257.
https://doi.org/10.1080/10498850.2015.1133747
Susana R, Patríca F, Paulina M, Anabela R (2015) Assessing gelling properties of chia (Salvia
hispanica L.) flour through rheological characterization. J Sci Food Agric 97(6). https://doi.org/
10.1002/jsfa.7971
Vanesa Y. Ixtaina, Susana M. Nolasco, Mabel C. Tomás, (2008) Physical properties of chia (Salvia
hispanica L.) seeds. Ind Crops Prod 28(3):286–293
Vera L, Vianado N, Victória MSB, de Oliveira ALL, Maurício et al (2015) Characterization
of hydrolysed oil obtained from fish waste for nutraceutical application. Food Sci Technol
35(2):321–325.https://doi.org/10.1590/1678-457x.6583
217
References
Ayerza R Jr (1995) Oil content and fatty acid composition of chia (Salvia hispanicaL.) from five
northwestern locations in Argentina. J Am Oil Chem Soc 72:1079–1081
Cahill JP, Provance MC (2002) Genetics of qualitative traits in domesticated chia (Salvia hispanica
L.). J Heredity 93(1):52–55
D.A.T. Southgate (1976) Determination of food carbohydrates. Applied Science Publication Ltd.
Ghosh N, Ghosal S, Bhattacharyya DK (2019a) Phytochemical screening and antioxidant activity
of oil extracted from fish skin (Lobeo rohita). Int Res J Eng Technol (IRJET) 06(02):1414–1420.
https://doi.org/10.13140/RG.2.2.33457.22884
Ghosh N, Roy M, Ghosh M, Bhattacharyya DK (2019b) Study on physicochemical and antioxidant
properties of blend of fish skin (Labeo rohita) oil and chia seed (Salvia hispanica) oil. Biotechnol
Biol Sci. ISBN 978-0-367-43161-7
Ghosh N, Bhattacharyya DK (2019) Effect of heating time and heat on the physicochemical and
antioxidative properties of fish (Labeo rohita) skin oil. Int J Pharm Sci, 11(9):87–89. https://doi.
org/10.22159/ijpps.2019v11i9.32917
Josephine Nirmala M, Sarasvathi V (2016) Analysis of chia seed—physiochemical and proximate
analysis. Res J Recent Sci 5(8):39–41
Jeong SK (2010) Effectiveness of topical chia seed oil on prutitus of end stage renal disease patients
and healthy volunteers. Ann Dermatol 22(2):143–148. https://doi.org/10.5021/ad.2010.22.2.143
Kar S, Sahu S, Ghosh M, Bhattacharyya DK (2014) Technology development for producing bitter
and flavor free mustard spreads. J Int Acad Res Multidiscipl 2(6):250–263
Oh L et al (1951) Protein measurement with the folin phenol reagent. J Biol Chem
Palma F, Donde M, Lloyd WR (1947) Fixed oils of Mexico, I. Oil of chia—Salvia hispanica. J Am
Oil Chem Soc 24:27–28. https://doi.org/10.1007/BF02645767
Rana M (2019) Characterization of chia seed flour and wellbeing endorsing possessions. Int J Food
Sci Nutr Diet 68(5):419–426
Sapio Di O, Bueno M, Busilacchi H, Quiroga M, Severin C (2012) Morphoanatiomical characterization of Salvia hispanica. Boletin LatinoamericanoY Del Caribe De Plantas Medicinales Y
Aromaticas, 11(3):249–2268
Savedboworn W, Kittiphattanabawon P, Benjakul S, Sinthusamran S, Kishimura H (2017) Characterization of collagen from rohu (Labeorohita) skin. J Aqua Food Prod Technol 26(3):248–257.
https://doi.org/10.1080/10498850.2015.1133747
Susana R, Patríca F, Paulina M, Anabela R (2015) Assessing gelling properties of chia (Salvia
hispanica L.) flour through rheological characterization. J Sci Food Agric 97(6). https://doi.org/
10.1002/jsfa.7971
Vanesa Y. Ixtaina, Susana M. Nolasco, Mabel C. Tomás, (2008) Physical properties of chia (Salvia
hispanica L.) seeds. Ind Crops Prod 28(3):286–293
Vera L, Vianado N, Victória MSB, de Oliveira ALL, Maurício et al (2015) Characterization
of hydrolysed oil obtained from fish waste for nutraceutical application. Food Sci Technol
35(2):321–325.https://doi.org/10.1590/1678-457x.6583