Safety of chia seeds (Salvia hispanica L.) subject to thermal processing in relation to the formation of process contaminants as a novel food for extended uses
| dc.contributor.author | EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) | |
| dc.contributor.institution | University of Aberdeen.Rowett Institute | en |
| dc.contributor.institution | University of Aberdeen.Medical Sciences - Cardiovascular Group | en |
| dc.date.accessioned | 2020-11-09T17:03:01Z | |
| dc.date.available | 2020-11-09T17:03:01Z | |
| dc.date.issued | 2020-09 | |
| dc.description | © 2020 European Food Safety Authority. EFSA Journal published by John Wiley and Sons Ltd on behalf of European Food Safety Authority. Acknowledgements: The Panel wishes to thank the following EFSA statutory staff members (Declaration of interest available upon request) for the support provided to this scientific output: Valentina Bocca, Davide Gibin and Irene Munoz Guajardo. | en |
| dc.description.status | Peer reviewed | en |
| dc.format.extent | 12 | |
| dc.format.extent | 1381032 | |
| dc.identifier | 179347216 | |
| dc.identifier | ced30200-3bdd-4808-bbba-1b86a5bb0eb8 | |
| dc.identifier | 32994830 | |
| dc.identifier | 85091866706 | |
| dc.identifier.citation | EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) 2020, 'Safety of chia seeds (Salvia hispanica L.) subject to thermal processing in relation to the formation of process contaminants as a novel food for extended uses', EFSA Journal, vol. 18, no. 9, e06243. https://doi.org/10.2903/j.efsa.2020.6243 | en |
| dc.identifier.doi | 10.2903/j.efsa.2020.6243 | |
| dc.identifier.iss | 9 | en |
| dc.identifier.issn | 1831-4732 | |
| dc.identifier.other | PubMedCentral: PMC7507041 | |
| dc.identifier.other | ORCID: /0000-0002-9275-9713/work/99981967 | |
| dc.identifier.uri | https://hdl.handle.net/2164/15335 | |
| dc.identifier.url | http://www.scopus.com/inward/record.url?scp=85091866706&partnerID=8YFLogxK | en |
| dc.identifier.vol | 18 | en |
| dc.language.iso | eng | |
| dc.relation.ispartof | EFSA Journal | en |
| dc.subject | SDG 3 - Good Health and Well-being | en |
| dc.subject | Novel foods | en |
| dc.subject | chia seeds (Salvia hispanica L.) | en |
| dc.subject | process contaminants | en |
| dc.subject | heat-treatment | en |
| dc.subject | risk assessment | en |
| dc.subject | RA0421 Public health. Hygiene. Preventive Medicine | en |
| dc.subject | Food Science | en |
| dc.subject | Animal Science and Zoology | en |
| dc.subject | veterinary (miscalleneous) | en |
| dc.subject | Plant Science | en |
| dc.subject | Parasitology | en |
| dc.subject | Microbiology | en |
| dc.subject.lcc | RA0421 | en |
| dc.title | Safety of chia seeds (Salvia hispanica L.) subject to thermal processing in relation to the formation of process contaminants as a novel food for extended uses | en |
| dc.type | Journal article | en |
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