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Chia Seeds
Applications in the Agri-food Industry
- 1st Edition - August 1, 2025
- Editors: Shivani Pathania, Milica Pojic, Uma Tiwari
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 2 4 8 6 5 - 8
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 2 4 8 6 6 - 5
“Chia Seeds: Applications in the Agri-food Industry” is a comprehensive guide to the properties of chia biomass (seeds, leaves and ingredients/products thereof) and their… Read more
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Request a sales quote“Chia Seeds: Applications in the Agri-food Industry” is a comprehensive guide to the properties of chia biomass (seeds, leaves and ingredients/products thereof) and their utilization in the agri-food industry and beyond. The book is based on the analysis of chia value chain and summarizes the scientific, technical and health aspects of chia (Salvia hispanica L.). Divided into 3 sections, this book fills a critical gap in the literature by providing a comprehensive overview of chia biomass available to address key global bioeconomy and United Nation Sustainable Development Goals (SDGs) challenges. It provides advanced information for utilization of chia-based biomass based on their specific properties, application of eco-efficient technologies for their processing and conversion into a variety of products for different groups of consumers including those with special needs (e.g. celiac patients, vegans and vegetarians). It offers practical guidance on the development of new value chains, and their integration within the existing agri-food systems. Edited by a team of experts in the field, this book provides a practical and informative resource for researchers, students, and professionals interested in the application of chia seeds, leaves and chia-based ingredients for the development of new food and non-food value chains.
• Presents chia-based products in line with regulatory requirements • Provides detailed information on chia biomass properties, its primary and secondary metabolites, and techno-functional properties • Discusses the economic, research and environmental sustainability of chia and chia-based value chains
Researchers, academics, policy makers and other professionals actively working, developing research, promoting scientific activities and interested in the development of research, teaching, and lecturing in food science and technology, nutrition, agriculture, and sustainable development that include the fields of Food Chemistry, Microbiology, Quality and Safety, Physics, Biology, Engineering, and Consumer Science.
- No. of pages: 480
- Language: English
- Edition: 1
- Published: August 1, 2025
- Imprint: Academic Press
- Paperback ISBN: 9780443248658
- eBook ISBN: 9780443248665
SP
Shivani Pathania
Dr Shivani Pathania is a Research Officer at the Food Industry Development Department, Teagasc, Food Research Centre, Ashtown, Dublin, Ireland. Dr Pathania’s research interests include food packaging, novel food processing technologies, ingredient interactions especially starch and protein ingredients. She has good experience in the area of scalable processes and thermal and non- thermal separation and processing techniques in improving process efficiency, waste product utilization and new product development. She has published more than 20 peer reviewed articles and co-edited books and currently supervises more than 4 PhD students, 1 Post Doc etc. Recently, Dr Pathania received SPRINT AWARD 2023 for her recognition of clean green packaging technology.
Affiliations and expertise
TeagascMP
Milica Pojic
Dr Milica Pojić is a Principal Research Fellow at the Institute of Food Technology, University of Novi Sad, Serbia. Her research interests are in the area of new food product development and valorization of food by-products and alternative sustainable raw materials of plant origin. She coordinated several international and bilateral research projects in the area of novel food processing and formulation. Her research outputs include numerous peer-reviewed research publications, chapters, and two co-edited book. She is an editorial board member of two scientific journals: Food and Feed Research and Discover Food.
Affiliations and expertise
University of Novi Sad, SerbiaUT
Uma Tiwari
Dr. Tiwari is a lecturer within the School of Food Science & Environmental Health, TU Dublin, Ireland. She has extensively worked in the areas of grain processing, utilisation of by-products, innovative ingredients-based food product development and sustainable food systems, risk assessment, farm to fork modelling. She has published in several peer-reviewed journals, co-edited a book and guest edited two special issues. She is also a professional member of the American Society for Nutrition and Cereals & Grains Association.
Affiliations and expertise
Technological University Dublin