Chia (Salvia hispanica L.) is an annual herbaceous plant belonging to this taxonomic hierarchy. This book explores a range of topics related to this plant and their nutritional components. The chapters to this volume provide a survey of chemical composition, functional properties, and its impact on human health, but also the opportunities for chía as an ingredient to be incorporated into foods for the benefit of consumers.
The topics include:
1. Plant history and agronomy
2. Chemical composition of Chia (Salvia hispanica)
3. Nutritional value of chia seeds
4. Composition of fatty acid of chia oil
5. Fatty acids ?-3 and ?-6 in chia oil
6. Chia seeds as source of dietary fiber
7. Physicochemical properties of chia gums
8. Biological value of chia proteins
9. Chemical and functional characteristics of chia proteins
10. Biological properties of chia
11. Some pharmacology studies
12. Health aspects of chia
13. Experimental and industrial application of chia: Encapsulation and film properties
14. Prospective utilization of chia in functional foods
The contributors to this volume provide valuable information about Salvia hispanica. The biofunctional, technofunctional potential and health implications of consumers are presented in this book.
