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| Teodoro Maia, João Paulo; Garcia da Silva, Wellington; Vieira Silva, Ariana; Duarte Giunti, Otavio; Henrique Sartori, Raul Henrique. |
| The nutritional benefits and functional potential of chia seeds have been highlighted in the literature. However, few studies address the planting system of the species, especially its spatial arrangement. Thus, this study proposes to evaluate chia cultivation under different spatial arrangements, aiming at its agronomic performance. The experimental design was randomized in blocks in a 3×2 factorial scheme, with three inter-row spacings (0.30, 0.45, and 0.60 m), two plant densities per linear meter (7.5 and 15 plants m−1), and four replications. Plant height, stem diameter, leaf area index, dry matter, chlorophyll index, leaf nitrogen content, panicle size, harvest index, and yield were evaluated. The evaluated spatial arrangements did not influence plant... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Harvest index; Lamiaceae; Agronomic management; Salvia hispanica L.; Índice de colheita; Lamiaceae; Manejo agronômico; Salvia hispanica L.. |
| Ano: 2022 |
URL: http://periodicosonline.uems.br/index.php/agrineo/article/view/7015 |
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| CHAVES,Marcia Alves; SOUZA,Aloísio Henrique Pereira de; COLLA,Eliane; BITTENCCOURT,Paulo Rodrigo Stival; MATSUSHITA,Makoto. |
| Abstract A factorial categorical design totalling six treatments was applied to investigate the influence of the substitution of corn starch with whole and partially defatted chia flour under the technical characteristics (centesimal composition, instrumental analyses, and sensory evaluation) and nutritional disorders (composition of fatty acids and index of the nutritional quality of the lipid fraction) of ‘dulce de leche’ concentrated to 72 and 78 °B. The treatments with chia flour concentrated to 72 °B showed higher moisture content and lower compression force, and when the concentration range increased to 78 °B, the levels of total lipids amounted up to 1.40 times when compared to treatment with corn starch. The polyunsaturated fatty acids,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Salvia hispanica L.; Polyunsaturated fatty acids; Alpha-linolenic acids; Thickening agent. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500338 |
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| Gutiérrez Tolentino,Rey; Ramírez Vega,Ma. Lourdes; Vega y León,Salvador; Fontecha,Javier; Rodríguez,Luis Miguel; Escobar Medina,Arturo. |
| Introducción: existe evidencia científica de que la chía (Salvia hispanica L.) es originaria de México y que formó parte, junto con el maíz, frijol y amaranto, de la dieta prehispánica. Con la llegada de los españoles, su uso fue suprimido en las tradiciones y costumbres de los aztecas y mayas, no es hasta finales del siglo pasado que las semillas de chía han cobrado gran interés por su alto contenido de ácido alfa-linolénico así como su relación con la salud y nutrición humana. Objetivo: determinar el perfil de ácidos grasos en semillas de chía cultivadas en diferentes zonas de México. Métodos: se obtuvieron cinco lotes de semillas de chía, a los cuales se les extrajo el aceite en equipo soxhlet con éter de petróleo. El perfil de ácidos grasos se... |
| Tipo: Journal article |
Palavras-chave: Ácidos grasos; Chía; México; Salvia hispanica L.. |
| Ano: 2014 |
URL: http://scielo.sld.cu/scielo.php?script=sci_arttext&pid=S1028-47962014000300008 |
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