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Salvia hispanica L: Properties, Applications & Health
Dav Betancur-Ancona
€ 239.82
€ 179.91
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Description for Salvia hispanica L: Properties, Applications & Health
Hardback. Editor(s): Betancur-Ancona, David; Segura-Campos, Maira. Num Pages: 192 pages, illustrations. BIC Classification: PST. Category: (P) Professional & Vocational. Dimension: 185 x 260 x 16. Weight in Grams: 498.
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 chia as an ingredient to be incorporated into foods for the benefit of consumers. The topics include: Plant history & agronomy; Chemical composition of Chia (Salvia hispanica); Nutritional value of chia seeds; Composition of fatty acid of chia oil; Fatty acids 3 & 6 in chia oil; ... Read more
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 chia as an ingredient to be incorporated into foods for the benefit of consumers. The topics include: Plant history & agronomy; Chemical composition of Chia (Salvia hispanica); Nutritional value of chia seeds; Composition of fatty acid of chia oil; Fatty acids 3 & 6 in chia oil; ... Read more
Product Details
Publisher
Nova Science Publishers Inc
Format
Hardback
Publication date
2016
Condition
New
Number of Pages
192
Place of Publication
New York, United States
ISBN
9781634843621
SKU
V9781634843621
Shipping Time
Usually ships in 5 to 9 working days
Ref
99-2
About Dav Betancur-Ancona
David Betancur-Ancona is Professor and Researcher of Food Science and technology in Faculty of Chemical Engineering at the Autonomous University of Yucatan in Mexico. He is received in Graduate in Biochemical Engineering, MSc in Food Science and Technology and PhD in Food Sciences. He is National Researcher Level III (2014-2017) of the National System of Researchers. He is responsible and ... Read more
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