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Chia (Salvia hispanica L.) seed as an n-3 fatty acid source for finishing pigs: Effects on fatty acid composition and fat stability of the meat and internal fat, growth performance, and meat sensory characteristics
ArticleAbstract: Coronary heart disease is caused by arteriosclerosis, which is triggered by an unbalanced fatty acidPalabras claves:Chía, N-3, Pork, Salvia hispanica, α-linolenicAutores:Coates W.E., Ricardo AyerzaFuentes:scopusCrop year effects on seed yields, growing cycle length, and chemical composition of chia (Salvia hispanica L) growing in Ecuador and Bolivia
ArticleAbstract: The chia (Salvia hispanica L.), belongs to the Lamiaceae family and is an annual herb that grows inPalabras claves:FATTY ACIDS, OMEGA-3, Salvia hispanica, Seed production, α-linolenicAutores:Ricardo AyerzaFuentes:scopusSeed composition of two chia (Salvia hispanica L.) genotypes which differ in seed color
ArticleAbstract: The objective of this study was to investigate the relationship of seed color with protein, oil, fibPalabras claves:Antioxidants, Chía, lignans, Phenolics, Salvia hispanicaAutores:Ricardo AyerzaFuentes:scopusSeed yield, oil content and fatty acid composition of three botanical sources of ω-3 fatty acid planted in the Yungas ecosystem of tropical Argentina
ArticleAbstract: Studies have shown that the fatty acid composition of oils consumed can affect the risk of cardiovasPalabras claves:Chía, fatty acid, Oil content, OMEGA-3, Salvia columbariae, Salvia hispanica, Satureja montanaAutores:Coates W.E., Ricardo AyerzaFuentes:scopus