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 Panel on Nutrition, Novel Foods and Food Allergens (NDA)2020-11-092020-11-092020-09EFSA 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.2020.62431831-4732PubMedCentral: PMC7507041ORCID: /0000-0002-9275-9713/work/99981967https://hdl.handle.net/2164/15335© 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.121381032engSDG 3 - Good Health and Well-beingNovel foodschia seeds (Salvia hispanica L.)process contaminantsheat-treatmentrisk assessmentRA0421 Public health. Hygiene. Preventive MedicineFood ScienceAnimal Science and Zoologyveterinary (miscalleneous)Plant ScienceParasitologyMicrobiologyRA0421Safety of chia seeds (Salvia hispanica L.) subject to thermal processing in relation to the formation of process contaminants as a novel food for extended usesJournal article10.2903/j.efsa.2020.6243http://www.scopus.com/inward/record.url?scp=85091866706&partnerID=8YFLogxK189