Utilization of a partially-deoiled chia flour to improve the nutritional and antioxidant properties of wheat pasta
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DOI: 10.1016/j.lwt.2017.11.003
Abstract: Abstract Pasta is a popular staple food. Today, there is a trend to consume less processed foods. Products fortification with certain properties, such as antioxidant potential and dietary fiber, represents an added value. Chia is… read more here.
Keywords: pasta; utilization partially; partially deoiled; deoiled chia ... See more keywords
Omega-3- and fibre-enriched chicken nuggets by replacement of chicken skin with chia (Salvia hispanica L.) flour
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DOI: 10.1016/j.lwt.2017.12.041
Abstract: Abstract This study aimed to reformulate chicken nuggets, through the replacement of 0–20% chicken skin by chia flour, to produce a fibre-enriched product with a healthier fatty acid profile. The replacement of chicken skin by… read more here.
Keywords: chia; chia flour; replacement chicken; chicken skin ... See more keywords
Diet Supplemented with Chia Flour did not Modified the Inflammatory Process and Tumor Development in Wistar Rats Inoculated with Walker 256 Cells
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DOI: 10.1080/01635581.2018.1502329
Abstract: Abstract Chia seed (Salvia hispanica L.) contains high amounts of n-3 α-linolenic acid (ALA) and has been associated with many health benefits. The aim of the present study was to evaluate the AIN-93 diet supplemented… read more here.
Keywords: supplemented chia; diet supplemented; walker 256; wistar rats ... See more keywords
Neither Chia Flour nor Whey Protein Supplementation Further Improves Body Composition or Strength Gains after a Resistance Training Program in Young Subjects with a Habitual High Daily Protein Intake
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DOI: 10.3390/nu15061365
Abstract: The aim of this study was to compare the potential additional effect of chia flour, whey protein, and a placebo juice to resistance training on fat-free mass (FFM) and strength gains in untrained young men.… read more here.
Keywords: strength; whey protein; chia flour; resistance training ... See more keywords