Chia Seeds

Applications in the Agri-Food Industry
Erscheinungsjahr 2026
ISBN: 978-0-443-24865-8
Verlag: Elsevier Science

Buch, Englisch, 480 Seiten, Format (B × H): 152 mm x 229 mm

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, it 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.

User will find advanced information for the 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). In addition, the book offers practical guidance on the development of new value chains and their integration within the existing agri-food systems.

Autoren/Hrsg.

Pathania, Shivani

Pojic, Milica

Tiwari, Uma

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

I. CHIA VALUE CHAIN ANALYSIS
1. Chia breeding and agriculture
2. Post harvest handling of chia
3. Chia value chain analysis
4. Knowledge management of chia

II. CHIA BIOMASS PROPERTIES
5. Nutritional and chemical composition of chia seeds/leaves
6. Applications of chia seed carbohydrates
7. Applications of Chia seed oil and lipids
8. Chia seed proteins
9. Health-promoting properties of chia

III. NOVEL CHIA-BASED VALUE CHAINS
10. Application of chia seeds in cereal-based products
11. Application of chia seeds in meat products
12. Application of chia seeds in beverages
13. Application of chia seeds for packaging solutions
14. Gastronomic significance of chia
15. Other non-food chia applications
16. Chia for feed and forage

Über Autor(innen)

Pojic, Milica
Dr Milica Pojic 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.

Pathania, Shivani
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.

Tiwari, Uma
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.