Consulta: subjectFacets:"Processing"
Registros recuperados: 254
Data/hora: 10/06/2024 10:08:50

BIOLOGICAL EFFECTIVENESS OF ONION PLANT PROTECTION SCHEME
Provedor de dados: 196
Autores: Bondarenko, Anastasia; Tyutyuma, Natalya.
The average yield of bulb onions is still quite low. The purpose of this study was to improve the techniques and methods of cultivating onions using new generation preparations against the background of N180P60K60 in a drip irrigation method. To achieve the objective of this study, field surveys, observations and measurements were carried out using generally accepted methods. The experimental data obtained from the studies were processed using analysis of variance in Excel, which is part of the Microsoft Office installation package. Field experience included both background application of mineral fertilizers, as well as integrated nutrition of plants with Aminofol Plus and Novosil bulb onion growth stimulants and its biological protection with drugs...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Bulb onions; Processing; Herbicide; Trips; Weeds; Yield; Bulbo de cebolas; Processamento; Herbicida; Viagens; Ervas daninhas.
Ano: 2022
URL: http://periodicosonline.uems.br/index.php/agrineo/article/view/6930

Several regulations in gravity table in quality of tobacco seeds
Provedor de dados: Engenharia Agrícola
Autores: Gadotti,Gizele I.; Baudet,Leopoldo; Villela,Francisco A.
The use of gravity table can result in improved quality of seeds of several species, demonstrating the superiority of the quality attributes of seeds collected in the top positions in relation to the lower positions of the discharge zone of the gravity table. The availability of information on tobacco seeds, particularly on the action of gravity table, has not been addressed in the literature. The present study was to evaluate the influence of different regulations in the gravity table on the quality of tobacco seeds. The terminal edge of the machine of 50 cm width was divided into four parts plus the outlet for stones. The treatments were in the following fractions: original seed (obtained in the feed hopper), heavy seed (at the top), middle high,...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Nicotiana tabacum; Processing; Vigor; Sanity.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162012000200016

INCIDENCE OF FUNGI IN MOMBASA GRASS SEEDS DURING THE STAGES OF THE SEED CONDITIONING PROCESS
Provedor de dados: Engenharia Agrícola
Autores: Silva,Givanildo Z. da; Martins,Cibele C.; Melo,Lilian F. de; Jeromini,Tatiane S.; Panizzi,Rita de C.
ABSTRACT The objective of this study was to evaluate the effect of the seed conditioning process on the sanitary quality of Panicum maximum ‘Mombasa’ seeds. The seeds were sampled before processing and after exiting the seed blower and sieves (discharge from the top and bottom sieves), first gravity separator (intermediate discharge), seed treatment equipment (dyeing the seeds of the intermediate discharge from the first separator), and second gravity separator (upper, intermediate, and lower discharge). Sanitary analysis was performed by the Blotter Test method with and without surface disinfestation of the seeds, which were incubated at 20 ± 2 °C, with a photoperiod of 12 h, for 7 d. The conditioning process increased the incidence of Fusarium sp. in the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Seed pathology; Processing; Seed sanitation; Panicum maximum ‘Mombasa’.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162019000200234

Rheological behavior of mixed drink of annona and milk
Provedor de dados: Engenharia Agrícola
Autores: Duarte,Maria E. M.; Gouveia,Deyzi S.; Mata,Mario E. R. M. C.; Queiroz,Alexandre J. de M.
In this study the rheological behavior in different temperatures (0; 6; 18 e 24 ºC) and physicochemical parameters of integral annona (Annona squamosa) pulp and the annona pulp with milk in different percentages pulp/milk (75g of annona pulp/25g of milk, 50g of annona pulp/50g of milk, 25g of annona pulp/75g of milk) have been availed, in order to verify the effect of temperature and pulp concentration in the rheological behavior of these beverages. To obtain the rheological parameters a concentric cylinder rheometer has been used and the rheograms were analyzed using the Ostwald-de-Wael (power Law) and Herschel-Bulkley models. The physicochemical parameters (sugars, pH, ash, acidity and soluble solids) were determined in order to establish correlations...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Fruit; Rheology; Agro-industry; Processing.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162012000200013

Effects of drying air temperature and grain initial moisture content on soybean quality (Glycine Max (L.) Merrill)
Provedor de dados: Engenharia Agrícola
Autores: Coradi,Paulo C.; Fernandes,Carlos H. P.; Helmich,Jean C.; Goneli,André L. D.
ABSTRACT This study aimed to evaluate the effect of air-drying temperature and initial moisture content on volume shrinkage, physical quality and oil extraction yield of soybean grains. The grains used in this experiment were harvested at two distinct moisture levels of 19 and 25%. Then, these grains were taken to dryness at three different air temperatures of 75 °C, 90 °C and 105 °C, in a forced circulation convection oven of the air. The results showed a drying time reduction with increasing air temperatures. Regarding volume shrinkage, moisture content reductions influenced grain volume and the Rahman's model was the one that best fit the data. Moreover, the higher the air temperature, the greater the effects on soybean grain shrinkage and physical...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Extraction; Performance; Processing.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162016000500866

BRS Juruti: the first Brazilian habanero-type hot pepper cultivar
Provedor de dados: Horticultura Brasileira
Autores: Ribeiro,Claudia SC; Souza,Karina RR; Carvalho,Sabrina IC; Reifschneider,Francisco JB.
ABSTRACT: The Habanero hot pepper group is not well known in Brazil, despite its origin in the Amazon. Nevertheless, domestic and international markets have been increasing the demand for this type of hot pepper. The Brazilian agroindustry is interested in supplying part of this demand with high quality products and competitive prices, and it needs well-adapted cultivars. To fill this gap, Embrapa Vegetables developed the Habanero pepper cultivar BRS Juruti, which meets the demands of both the market for fresh fruit and the processing agroindustry of mash and sauces. Cultivar BRS Juruti has red fruits and yielded around 50 t/ha (36,000 plants/ha). Fruit pungency is circa 260,000 SHU and fruits have high content of vitamin C (122 mg/100 g). BRS Juruti is...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Capsicum chinense; Breeding; Resistance; Processing; Capsaicin.
Ano: 2015
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362015000400527

Performance of advanced potato clones: plant vigor, tuber yield and specific gravity
Provedor de dados: Horticultura Brasileira
Autores: Pereira,Arione S; Silva,Giovani O; Carvalho,Agnaldo DF; Ponijaleki,Rubens S.
ABSTRACT The aim of this work was to evaluate the performance of advanced potato clones for plant vigor, tuber yield components and specific gravity. Two sets of advanced clones and two control cultivars broadly grown in Brazil were compared. The first set, formed by 11 clones, was evaluated in the spring season of 2010, and the second, constituted by six clones, in the autumn season of 2011, in Canoinhas, Santa Catarina State, Brazil. The design of both experiments was a randomized complete block with four replications of two rows of 10 plants each. Plant vigor, tuber yield components and specific gravity were evaluated. The data of each experiment were submitted to analysis of variance and grouping means. Plant vigor was highly influenced by the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Solanum tuberosum; Processing; Productivity; Mass of tubers; Agronomic traits; Dry matter; Breeding.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362017000300440

Heterosis and combining ability of dual-purpose tomato hybrids developed to meet family farmers' needs in Brazil and Mozambique
Provedor de dados: Horticultura Brasileira
Autores: Graça,António JP; Amaral Júnior,Antonio T; Rodrigues,Rosana; Gonçalves,Leandro SA; Sudré,Cláudia P; Vivas,Marcelo; Melo,Paulo CT.
Brazil is the world eighth largest tomato producer and, within the country, the tomato production chain is segmented according to fruit destination: fresh consumption and processing (industrial supply). In contrast, Mozambique does not have a differentiated chain and cultivars are expected to serve both purposes. As there are no tomato breeding programs in Mozambique, cultivars used in the country come from other regions of the world, including Brazil. This paper describes the development and assessment of tomato hybrids with dual-purpose: fresh use and processing. Five tomato genotypes (B13LD, Castone, Massag-72, "Viradoro", and "Rio Grande") were crossed in complete diallel design without reciprocal, and the general and specific combining ability (GCA...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Solanum lycopersicum; Breeding; Fruit quality; Agroindustry; Processing; International cooperation.
Ano: 2015
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362015000300339

Productivity, quality of fruits and architecture of Jalapeño pepper at different planting densities
Provedor de dados: Horticultura Brasileira
Autores: Ragassi,Carlos Francisco; Zucolotto,Juliana; Gomes,Lucas M; Ribeiro,Cláudia SC; Madeira,Nuno Rodrigo; Reifschneider,Francisco José B.
ABSTRACT Mechanizing the harvest of Jalapeño pepper involves changes in the production system. Spacings between plants in rows (10 to 40 cm; 60 cm fixed between rows) were evaluated in relation to plant architecture, productivity and fruit quality of cultivar BRS Sarakura during three years, in a randomized complete block design with five replicates. Productivity (41.9 to 78.8 t ha-1) and plant height (40.1 to 47.3 cm) responded linearly to density; on the other hand, productivity per plant responded negatively (0.48 to 1.04 kg plant-1). The stem first bifurcation height was little influenced. Fruit chemical analyses were carried out in the second year of the experiment; spacing significantly influenced pH (5.36 to 4.84), total titratable acidity (TTA)...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Capsicum annuum; Mechanized harvesting; Crop management; Processing.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362019000300331

BRS Tui: a new Biquinho-type pepper cultivar released by Embrapa
Provedor de dados: Horticultura Brasileira
Autores: Ribeiro,Cláudia S da C; Carvalho,Sabrina Isabel C de; Heinrich,Ana Gláucia; Reifschneider,Francisco José B.
ABSTRACT The orange-fleshed Biquinho pepper type cultivar BRS Tui was developed by Embrapa Hortaliças to meet the demands of fresh fruit and processing agroindustry of preserves, jellies, flavored oils and vinegar markets. Its fruits are very aromatic, tasty, and crunchy. It is resistant to important diseases, and presents high yield, uniformity and fruit quality. Moreover, ‘BRS Tui’ fruits are sweet and serve consumers who do not consume hot peppers because of their pungency.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Capsicum chinense; Processing; Diseases resistance; Genetic breeding.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362018000400526

Influence of the heat treatment on the quality of ivy gourd (Coccinia grandis)
Provedor de dados: Horticultura Brasileira
Autores: Souza,Thaís Inês M; Costa,Cândido A; Chauca,Milton NC.
ABSTRACT Ivy gourd is an underutilized vegetables found in the North of Minas Gerais State-Brazil. It is mainly consumed raw as salad. Pickling fruits can enhance the commercial exploitation of this species. However, no information on the processing techniques of the ivy gourd fruits in Brazil is found in literature. The objective of this study was to evaluate the quality parameters in the production of pickled ivy gourd. The treatments consisted of three bleaching times (3, 6 and 9 minutes), using a completely randomized design, with seven replicates. We evaluated the traits: instrumental analyzes of pH, color, total titratable acidity, soluble solids, texture and sensorial affective tests. The pH is within the indicated range (below 4.5) and the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Pickles; Underutilized vegetable; Processing.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362018000100126

A gueroba (Syagrus oleracea Becc.) nas comunidades rurais I: aproveitamento agroindustrial (2000).
Provedor de dados: Informação Tecnológica em Agricultura (Infoteca-e)
Autores: ALMEIDA, S. P. de; BONNAS, D. S.; JORDAO, P. R.; AGUIAR, J. L. P. de.
A gueroba, gariroba ou guariroba e uma palmeira arborea nativa do bioma Cerrado que produz frutos com polpa mucilaginosa comestivel e palmito amargo muito utilizado no cardapio regional e comercializado in natura nas feiras e margens de rodovias. O extrativismo intenso para uso do palmito vem reduzindo substancialmente os guerobais nativos. Dai, este trabalho tratar de parte de um estudo de caso dessa planta, na Fazenda Pantanal dos Buritis em Aragoiania, GO. O enfoque geral deste estudo, e mostrar seu comportamento em cultivo, destacando as mais variadas maneiras de utilizar suas partes para reduzir desperdicios. Neste trabalho, sao abordados desde a descricao botanica, colheita e secagem dos cocos-semente, problemas de germinacao e desenvolvimento...
Tipo: Documentos (INFOTECA-E)
Palavras-chave: Gueroba; Syagrus oleracea; Planta nativa; Processing; Indigenous organisms.; Cerrado; Guariroba; Palmae; Palmeira Oleaginosa; Processamento.
Ano: 2000
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/564010

Guia prático de manejo de açaizais para produção de frutos.
Provedor de dados: Informação Tecnológica em Agricultura (Infoteca-e)
Autores: QUEIROZ, J. A. L. de; MOCHIUTTI, S.
O açaizeiro (Euterpe oleracea, Mart.) é uma palmeira que ocorre nas florestas de várzea do estuário amazônico e em áreas úmidas de terra-firme, chamadas de grotas. Nas várzeas do estuário amazônico, os açaizeiros apresentam grandes densidades e trouçeiras com elevado número de estirpes, convivendo em harmonia com as demais espécies que ocorrem na floresta. Neste ambiente a produção de frutos é boa e ocorre naturalmente durante o ando todo, sendo que em alguns meses há produção de muitos frutos e em outros meses produção de poucos frutos, o que resulta em grande oscilação em seu preço.
Tipo: Fôlder / Folheto / Cartilha (INFOTECA-E)
Palavras-chave: Acaizal; Acaizeiro; Amapá; Brasil; Environments; Fruit; Harvest; Macapá; Management; Manejo florestal; Processing; Producao de frutos; Production; Tree.; Açaí; Árvore; Biodiversidade; Colheita; Euterpe Oleracea; Fruta; Fruticultura; Fruto; Manejo; Meio Ambiente; Produção; Processamento; Recurso Natural.; Biodiversity; Forest management; Crop management; Natural resources.
Ano: 2012
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/964364

A soja no Brasil: história e estatística.
Provedor de dados: Informação Tecnológica em Agricultura (Infoteca-e)
Autores: BONATO, E. R.; BONATO, A. L. V.
Origem e distribuicao no mundo; Introducao e primeiras experiencias no Brasil; Evolucao da producao; Destino da producao; Capacidade de processamento; Portos de embarque; Meios de transporte; Precos recebidos pelos produtores; Custos de producao.
Tipo: Documentos (INFOTECA-E)
Palavras-chave: Brasil; Aspectos economicos; Soybean; Production; Economy; Economic consequences; Processing; Agricultural.; Comercialização; Economia Agrícola; Exportação; Estatística; Industrialização; Historia; Processamento; Produção; Soja.; Brazil; Industry; History; Statistics; Trade.
Ano: 1987
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/446431

Malva.
Provedor de dados: Informação Tecnológica em Agricultura (Infoteca-e)
Autores: SILVA, J. F. da.
bitstream/item/61715/1/Belem-RecBas11.pdf
Tipo: Séries anteriores (INFOTECA-E)
Palavras-chave: Cultivo; Controle; Malow; Seeding; Cultivation; Control; Pest; Disease; Processing; Beneficiamento; Doença; Malva; Praga; Semeadura; Urena Lobata.
Ano: 1989
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/384219

O cultivo do guarana no Amazonas.
Provedor de dados: Informação Tecnológica em Agricultura (Infoteca-e)
Autores: GARCIA, T. B.; NASCIMENTO FILHO, F. J. do.
Informacoes sobre a producao de mudas de guarana e recomendacoes tecnicas de cultivo, tais como: producao de mudas, tratos culturais no viveiro, transporte das mudas, custo de producao de mudas de estacas enraizadas, plantio definitivo, preparo do solo, tratos culturais no plantio definitivo, floracao e frutificacao, colheita, secagem, beneficiamento, comercializacao, usos, composicao quimica, coeficiente tecnico para implantacao do guaranazal.
Tipo: Circular Técnica (INFOTECA-E)
Palavras-chave: Paullinia cupana var; Sorbilis; Cultivo; Brasil; Amazonas; Manaus; Cultivation; Management crop; Harvest; Processing; Análise Econômica; Colheita; Composição Química; Implantação de Cultura; Mercado; Processamento; Secagem; Semente; Chemical composition; Drying; Economics; Marketing; Plant establishment.
Ano: 1998
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/666583

A madeira de Cordia goeldiana Huber.
Provedor de dados: Informação Tecnológica em Agricultura (Infoteca-e)
Autores: GOMES, J. I.
bitstream/item/31915/1/CPATU-BP45.pdf
Tipo: Séries anteriores (INFOTECA-E)
Palavras-chave: Freijo; Durabilidade; Preservação; Brazilian walnut; Processing; Proservation.; Cordia Goeldiana; Processamento.; Durability.
Ano: 1982
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/382285

Dendê: informações básicas para seu cultivo.
Provedor de dados: Informação Tecnológica em Agricultura (Infoteca-e)
Autores: BARCELOS, E.; PACHECO, A. R.; MÜLLER, A. A.; VIEGAS, I. de J. M.; TINÔCO, P. B.
bitstream/item/61972/1/Belem-Doc1.pdf
Tipo: Documentos (INFOTECA-E)
Palavras-chave: Cultivo; Formação; Utilização; Oil palm; Cultivation; Seedling; Production; Processing; Formation; Oil; Utilization.; Beneficiamento; Dendê; Elaeis Guineensis; Muda; Óleo; Produção.
Ano: 1987
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/383839

Processamento de uvas-passa na região Semi-Árida do Nordeste.
Provedor de dados: Informação Tecnológica em Agricultura (Infoteca-e)
Autores: ALBUQUERQUE, T. C. S. de; ALBUQUERQUE, J. A. S. de; VIEIRA, S. M. do N. S.
Apresenta as etapas do processamento de uvas-passa: determinação do teor de sólidos soluveis; colheita; pesagem dos cachos; imersão na solução de hidróxico de sódio; lavagem com água fria corrente; secagem ao sol; desengaçamento; lavagem para limpeza e equílibrio da umidade; fumigação; pesagem; embalagem e estocagem.
Tipo: Comunicado Técnico (INFOTECA-E)
Palavras-chave: Uva passa; Brasil; Nordeste; Região Semi-árida; Processing; Northeast; Grape.; Uva; Processamento.; Grapes; Brazil.
Ano: 1987
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/131407

Produção de passas através da desidratação artificial na região semi-árida brasileira.
Provedor de dados: Informação Tecnológica em Agricultura (Infoteca-e)
Autores: VIEIRA, S. M. do N. S.
bitstream/CPATSA/8436/1/COT38.pdf
Tipo: Comunicado Técnico (INFOTECA-E)
Palavras-chave: Uva passa; Nordeste; Região semi-árida; Food; Desidratação artificial; Raisin; Processing; Northeast; Semi-arid region.; Uva; Alimento; Processamento; Tecnologia.; Grapes.
Ano: 1989
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/133669

Caupi.
Provedor de dados: Informação Tecnológica em Agricultura (Infoteca-e)
Autores: SILVA, J. F. de A. F. da.
bitstream/item/61719/1/Belem-RecBas14.pdf
Tipo: Séries anteriores (INFOTECA-E)
Palavras-chave: Caupi; Cultivo; Controle; Pará; Brasil; Cowpea; Cultivation; Control; Pest; Disease; Processing; Yield.; Beneficiamento; Doença; Produtividade; Praga; Vigna Unguiculata.; Amazonia.
Ano: 1989
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/381231

Arroz: beneficiamento e armazenamento de grãos.
Provedor de dados: Informação Tecnológica em Agricultura (Infoteca-e)
Autores: FIGUEIREDO, F. J. C.
bitstream/item/190940/1/Arroz-beneficiamento.pdf
Tipo: Outras publicações técnicas (INFOTECA-E)
Palavras-chave: Processing; Armazenamento; Arroz; Beneficiamento; Rice; Storage.
Ano: 1980
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/378133

Cultura do cacau.
Provedor de dados: Informação Tecnológica em Agricultura (Infoteca-e)
Autores: COSTA, A. da S.; FRAZÃO, D. A. C.; TOURINHO FILHO, E.; DAGUER, A. R. F.
bitstream/item/146496/1/CACAU.pdf
Tipo: Séries anteriores (INFOTECA-E)
Palavras-chave: Cultivo; Cultivar; Controle; Armazenagem; Classificação; Cocoa; Cultivation; Variety; Cultural practices; Disease; Pest; Cotrol; Processing; Production.; Cacau; Beneficiamento; Clima; Doença; Pratica Cultural; Praga; Produção; Solo.; Climate; Classification; Storage; Soil.
Ano: 1973
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/375788

Aproveitamento alimentar de especies nativas dos cerrados: araticum, baru, cagaita e jatoba.
Provedor de dados: Informação Tecnológica em Agricultura (Infoteca-e)
Autores: ALMEIDA, S. P. de; SILVA, J. A. da; RIBEIRO, J. F.
bitstream/item/101106/1/doc-26.pdf
Tipo: Documentos (INFOTECA-E)
Palavras-chave: Fruta nativa; Alimentacao humana; Baru; Hymenaea parviflora; Brasil; Cultivation; Cultivo; Feeding; Food; Fruit; Mingau; Moulting; Native fruit; Processing; Produção de alimento; Savanna.; Alimentação; Cagaita; Araticum; Bolo; Conservação; Cerrado; Cumbaru; Coumarouna Alata; Doce; Fruticultura; Geléia; Germinação; Jatobá; Licor; Muda; Pão; Processamento; Refresco; Tecnologia de Alimento.; Sorvete; Annona; Food technology; Food production; Brazil; Fruit growing; Germination.
Ano: 1987
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/547709

Anais.
Provedor de dados: Informação Tecnológica em Agricultura (Infoteca-e)
Autores: SIMPÓSIO INTERNACIONAL SOBRE TECNOLOGIA DE PROCESSAMENTO E QUALIDADE DA CARNE DE AVES, 1999, Concórdia.
Recentes avancos do efeito da nutricao no crescimento especifico de componentes da carcaca de frangos de corte; Demanda de produtos nos mercados interno e externo; Relationship between broiler feed withdrawal and carcass microbiological quality; Influence of pre-slaughter events on broiler carcass quality and yields; Sistema de monitoramento para o refile de file de peito e a desossona de coxa de frango; Selection tools for the next decade; Overview of Escherichia coli (E.coli) on poultry; Practical strategies to reduce pathogens in the plant; Conceitos atuais de qualidade em produtos de frango: efeito da nutricao na fase inicial; Effects of gas and electrical stunning methods on meat quality; Atordoamento de aves em atmosfera controlada; Embalagens de...
Tipo: Documentos (INFOTECA-E)
Palavras-chave: Ave; Congresso; Processing; Quality; Meeting.; Carne; Processamento; Qualidade.; Poultry.; Meat.
Ano: 1999
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/436889

Análise econômica da descorticação mecânica na cultura da juta (protótipo Iseki Mitsui).
Provedor de dados: Informação Tecnológica em Agricultura (Infoteca-e)
Autores: VALOIS, A. C. C.; HOMMA, A. K. O.
Descorticação mecânica. Equilíbrio de custos totais entre o processo atual de cultivo e utilizando-se a descorticação mecânica.
Tipo: Séries anteriores (INFOTECA-E)
Palavras-chave: Aspecto economico; Processing; Economic situation; Fibre crops; Beneficiamento; Juta; Maquina Agrícola; Planta Têxtil; Equipment performance; Jute.
Ano: 1972
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/680083

Genipa americana L.
Provedor de dados: Informação Tecnológica em Agricultura (Infoteca-e)
Autores: JOKER, D.; SALOMAO, A. N.
bitstream/item/179035/1/genipa-americana-67-int.pdf
Tipo: Fôlder / Folheto / Cartilha (INFOTECA-E)
Palavras-chave: Distribuição natural; Uso; Manipulação; Viabilidade; Genipa americana L; Natural distribution; Uses; Botanics; Fruit; Processing; Handling; Armazenamento; Botânica; Colheita; Dormência; Floração; Frutificação; Fruto; Germinação; Habitat; Processamento; Semeadura; Semente; Taxonomia; Dormancy; Flowering; Fruiting; Germination; Habitats; Harvesting; Seeds; Sowing; Storage; Taxonomy; Viability.
Ano: 2003
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1092807

Malva.
Provedor de dados: Informação Tecnológica em Agricultura (Infoteca-e)
Autores: ALBUQUERQUE, C. R. A. de; SOARES, F. de A. J.
bitstream/item/162583/1/FL01616-.pdf
Tipo: Séries anteriores (INFOTECA-E)
Palavras-chave: Cultivo; Mallow; Cultivation; Processing; Production; Cost; Fiber; Analysis.; Análise; Botânica; Beneficiamento; Custo; Fibra; Malva; Produção; Urena Lobata.; Botany.
Ano: 1968
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/375618

Juta.
Provedor de dados: Informação Tecnológica em Agricultura (Infoteca-e)
Autores: SILVA, J. F. da.
bitstream/item/61717/1/Belem-RecBas12.pdf
Tipo: Séries anteriores (INFOTECA-E)
Palavras-chave: Cultivo; Benefeciamento; Pará; Amazonas; Brasil; Cultivation; Seedling; Disease; Pest; Processing; Corchorus Capsularis; Doença; Juta; Praga; Semeadura; Amazonia; Jute.
Ano: 1989
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/381139

Doce de umbu.
Provedor de dados: Informação Tecnológica em Agricultura (Infoteca-e)
Autores: CAVALCANTI, N. de B.; RESENDE, G. M. de; BRITO, L. T. de L.; ANJOS, J. B. dos; ARAUJO, F. P. de.
bitstream/CPATSA/8791/1/INT36.pdf
Tipo: Comunicado Técnico (INFOTECA-E)
Palavras-chave: Cottage industry; Sweet bar; Processing; Natural resource.; Recurso natural; Doce; Processamento; Umbu.; Spondias Tuberosa.
Ano: 2000
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/134131

Coeficientes técnico-econômicos de três plantas industriais para processamento de guaraná em pó solúvel.
Provedor de dados: Informação Tecnológica em Agricultura (Infoteca-e)
Autores: EMBRAPA. Centro de Pesquisa Agropecuária do Trópico Úmido.
bitstream/item/228514/1/Coeficientes-tecnico.pdf
Tipo: Fôlder / Folheto / Cartilha (INFOTECA-E)
Palavras-chave: Guarana em po soluvel; Processing; Soluble powder guarana; Industrialização; Paullinia Cupana; Processamento; Industrialization.
Ano: 1983
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/378960

Qualidade da carne bovina.
Provedor de dados: Informação Tecnológica em Agricultura (Infoteca-e)
Autores: CURSO CONHECENDO A CARNE QUE VOCÊ CONSOME, 1., 1999, Campo Grande, MS.
Noções de ciência da carne. Composição química da carne bovina (valor nutricional). Conversão do músculo em carne. Características organolépticas da carne. Alterações na carne processada.
Tipo: Documentos (INFOTECA-E)
Palavras-chave: Bovino de corte; Maciez; Cattle meat; Quality; Processing; Tenderness.; Carne; Processamento; Qualidade; Valor Nutritivo.; Nutritive value.
Ano: 1999
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/317662

A cultura do guaraná.
Provedor de dados: Informação Tecnológica em Agricultura (Infoteca-e)
Autores: GONÇALVES, J. R. C.
bitstream/item/69611/1/IPEAN-CulturasAmazonia1.pdf
Tipo: Séries anteriores (INFOTECA-E)
Palavras-chave: Cultivo; Cultivar; Brasil; Cultivation; Variety; Geography distribution; Fertilizer; Harvest; Processing; Disease; Pest.; Adubação; Beneficiamento; Colheita; Distribuição Geográfica; Doença; Guaraná; Paullinia Cupana; Plantio; Praga; Solo.; Amazonia; Planting; Soil.
Ano: 1971
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/376715

Sistemas de produção da farinha de mandioca no nordeste paraense.
Provedor de dados: Informação Tecnológica em Agricultura (Infoteca-e)
Autores: CONTO, A. J. de; CARVALHO, R. de A.; FERREIRA, C. A. P.; HOMMA, A. K. O.
Identificação de sistemas de produção da farinha de mandioca. Período de cultivo. Lavoura implantada em 1993. Lavoura implantada em 1994. Diferenças entre as lavouras de inverno e de verão. Preparo da área, plantio e tratos culturais. Aquisição de insumos e pagamento de serviços. Infra-estrutura de beneficiamento da mandioca. Produção de farinha. Comercialização de farinha de mandioca. Comercialização de raízes de mandioca. Características dos sistemas de cultivo e de produção de farinha em cada comunidade. Demandas de pesquisa e de políticas de apoio a organização de comunidades de pequenos produtores.
Tipo: Documentos (INFOTECA-E)
Palavras-chave: Farinha de mandioca; Aspecto econômico; Flours; Production; Economic situation; Processing; Politica publica.; Beneficiamento; Comercialização; Pequeno Produtor; Sistema de Cultivo; Sistema de Produção.; Cassava; Cropping systems; Trade.
Ano: 1997
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/385080

Estudo comparativo da qualidade do palmito de bacabinha com o do açaizeiro.
Provedor de dados: Informação Tecnológica em Agricultura (Infoteca-e)
Autores: OLIVEIRA, M. do S. P. de; NAZARE, R. F. R. de; MOTA, M. G. da C.
bitstream/item/39960/1/Com-Tec-39-Am-Oriental.pdf
Tipo: Comunicado Técnico (INFOTECA-E)
Palavras-chave: Palmito de açaí; Palmito de bacabinha; Característica morfológica; Oenocarpus mapora; Belém; Pará; Brasil; Quality; Processing; Morphological characteristics; Palm hearts.; Beneficiamento; Euterpe Edulis; Euterpe Oleracea; Qualidade.; Amazonia.
Ano: 2000
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/381299

O guaraná.
Provedor de dados: Informação Tecnológica em Agricultura (Infoteca-e)
Autores: PIRES, J. M.
bitstream/item/136901/1/OGuarana.pdf
Tipo: Fôlder / Folheto / Cartilha (INFOTECA-E)
Palavras-chave: Cultivo; Maues; Amazonas; Brasil; Cultivation; Processing; Disease; Pest.; Beneficiamento; Doença; Guaraná; Praga.; Amazonia.
Ano: 1949
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/374223

A cultura da pimenta do reino.
Provedor de dados: Informação Tecnológica em Agricultura (Infoteca-e)
Autores: ALBUQUERQUE, F. C. de; DUARTE, M. de L. R.; SILVA, H. M. e; PEREIRA, R. H. M.
bitstream/item/150905/1/CULTURA-PIMENTA-DO-REINO-.pdf
Tipo: Séries anteriores (INFOTECA-E)
Palavras-chave: Pimenta-do-reino; Cultivo; Propagação; Cobertura; Controle; Brasil; Cultivation; Propagation; Cover; Disease; Pest; Harvest; Processing; Control; Production; Cost; Spacing; Fertilizer.; Adubação; Beneficiamento; Colheita; Comercialização; Clima; Custo; Espaçamento; Doença; Praga; Plantio; Produção; Solo.; Amazonia; Black pepper; Climate; Commercialization; Planting; Soil.
Ano: 1973
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/375624

Fat content and fillet shape of Atlantic salmon: Relevance for processing yield and quality of raw and smoked products
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Morkore, T; Vallet, Jean-luc; Cardinal, Mireille; Gomez Guillen, M; Montero, P; Torrissen, O; Nortvedt, R; Sigurgisladottir, S; Thomassen, M.
Relevance of fat content and fillet shape of Atlantic salmon for quality and yield during smoking processing was investigated. Fat content significantly influenced quality of raw and smoked products, although the interactions varied according to the raw material used and smoking temperature. In raw and smoked fillets, increasing fat content coincided with increasing L* and b*-values and decreasing fat holding capacity. In smoked salmon, fat content also correlated positively to the a*-value, smoke-intensity-/wood-fire flavor and fatty texture, and negatively to water holding capacity and shear-force. Weight loss during salting and smoking decreased with increasing fat content, and voluminous shaped fillets gave higher yield than slim fillets.
Tipo: Text
Palavras-chave: Processing; Salmon quality; Fillet shape; Fat content; Atlantic salmon.
Ano: 2001
URL: http://archimer.ifremer.fr/doc/2001/publication-717.pdf

Specific features of flax fibres used to manufacture composite materials
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Baley, Christophe; Gomina, Moussa; Breard, Joel; Bourmaud, Alain; Drapier, Sylvain; Ferreira, Manuela; Le Duigou, Antoine; Liotier, Pierre Jacques; Ouagne, Pierre; Soulat, Damien; Davies, Peter.
The use of composite materials reinforced by flax fibres has been increasing steadily over the last 20 years. These fibres show attractive mechanical properties but also some particularities (naturally limited length, presence of a lumen, fibres grouped in bundles in the plant, complex surface properties and composition). An analysis of the available literature indicates that the quality of the composite materials studied is not always optimal (high porosity, incomplete impregnation, heterogeneous microstructure, variable fibre orientation). This paper reviews published data on the specific nature of flax fibres with respect to manufacturing of biocomposites (defined here as polymers reinforced by natural fibres). All the important steps in the process...
Tipo: Text
Palavras-chave: Composite materials; Biocomposite; Flax fibre; Polymer; Processing.
Ano: 2019
URL: https://archimer.ifremer.fr/doc/00473/58429/61027.pdf

La gestion des ressources et des territoires : Application à la mise en oeuvre de projets de valorisation de sous-produits de poisson
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Penven, Anais.
Beyond the technical and technological advances in the conversion of marine by-products into useful products, the territorial, economic, social, political and environmental parameters, which govern all forms of approaches for fish by-products upgrading, must be taken in account. This is essential to understand why and how bioconversion technologies are applicable. The fishery sector is facing several issues such as fish stocks weakening, recourse to imports, aquaculture rising or consumers behaviors which complicate the approach of fish by-products upgrading as it is linked to the raw material processing. Thanks to some projects addressed this thematic in recent years, several quantitative and qualitative data about by-products deposits are available....
Tipo: Text
Palavras-chave: Sous-produits; Valorisation; Territoire; Pêche; Gestion; Transformation; Stratégie industrielle; Multi-filières; By-products; Upgrading; Territory; Fishing; Management; Processing; Industrial strategy; Agrowastes.
Ano: 2014
URL: http://archimer.ifremer.fr/doc/00212/32347/30796.pdf

Mise en évidence et suivi de l'oxydation des lipides au cours de la conservation et de la transformation du chinchard (Trachurus trachurus) : choix des procédés
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Eymard, Sylvie.
Critical steps of the process of horse mackerel surimi manufacturing were identified. This led to propose technical and chemical solutions in order to limit development of lipid oxidation reactions. In this way, analytical methods of lipids and lipid oxidation compounds were adapted to the studied products. A method to determine hydroperoxyde concentrations was developed. The front face fluorescence technique was tested to evaluate the degree of surimi alteration. Lipid oxidation kinetics were determined during horse mackerel storage on ice or at 17°C. The formation of lipid oxidation products was followed during manufacturing and horse mackerel surimi frozen storage. The impact of raw material freshness on the development of lipid oxidation during surimi...
Tipo: Text
Palavras-chave: Processing; Conservation; Surimi; Pelagic fish; Lipid oxidation; Lipids; Transformation; Conservation; Surimi; Petits pélagiques; Oxydation des lipides; Lipides.
Ano: 2003
URL: http://archimer.ifremer.fr/doc/2003/these-2.pdf

Processing Strategies to Inactivate Enteric Viruses in Shellfish
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Richards, Gary P.; Mcleod, Catherine; Le Guyader, Soizick.
Noroviruses, hepatitis A and E viruses, sapovirus, astrovirus, rotavirus, Aichi virus, enteric adenoviruses, poliovirus, and other enteroviruses enter shellfish through contaminated seawater or by contamination during handling and processing, resulting in outbreaks ranging from isolated to epidemic. Processing and disinfection methods include shellfish depuration and relaying, cooking and heat pasteurization, freezing, irradiation, and high pressure processing. All the methods can improve shellfish safety; however, from a commercial standpoint, none of the methods can guarantee total virus inactivation without impacting the organoleptic qualities of the shellfish. Noroviruses cause the majority of foodborne viral illnesses, yet there is conflicting...
Tipo: Text
Palavras-chave: Shellfish; Processing; Norovirus; Hepatitis A virus; Depuration; High pressure; Heat inactivation.
Ano: 2010
URL: http://archimer.ifremer.fr/doc/00011/12253/9199.pdf

Perception of oyster-based products by French consumers: the effect of processing and role of social representations
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Debucquet, Gervaise; Cornet, Josiane; Adam, Isabelle; Cardinal, Mireille.
The search for new markets in the seafood sector, associated with the question of the continuity of raw oyster consumption over generations can be an opportunity for processors to extend their ranges with oyster-based products. The twofold aim of this study was to evaluate the impact of processing and social representation on perception of oyster-based products by French consumers and to identify the best means of development in order to avoid possible failure in the market. Five products with different degrees of processing (cooked oysters in a half-shell, hot preparation for toast, potted oyster, oyster butter and oyster-based soup) were presented within focus groups and consumer tests, at home and in canteens with the staff of several companies in order...
Tipo: Text
Palavras-chave: Oyster; Processing; Consumer perception; Disgust; Social representation.
Ano: 2012
URL: http://archimer.ifremer.fr/doc/00098/20945/18603.pdf

Petite mais super boulangerie fermière
Provedor de dados: Organic Eprints
Autores: Rebholz, Theresa.
La boulangerie de la ferme bio Bachhalde à Lieli LU fabrique d’excellents produits. Sa tresse au beurre a obtenu en 2018 le Bourgeon Bio Gourmet avec distinction spéciale.
Tipo: Newspaper or magazine article
Palavras-chave: Processing; Packaging and transportation Markets and trade.
Ano: 2019
URL: http://orgprints.org/34414/1/Bioactualites-01-2019-rebholz.pdf

Environmental assessment of organic juice imported to Denmark: a case study on oranges (Citrus sinensis) from Brazil
Provedor de dados: Organic Eprints
Autores: Knudsen, Marie Trydeman; Almeida, Gustavo Fonseca de; Langer, Vibeke; Abreu, Lucimar Santiago de; Halberg, Niels.
Growing global trade with organic products has given rise to a debate on the environmental impacts during both production and transport. Environmental hotspots of organic orange juice produced by smallholders in Brazil, processed and imported to Denmark were identified in a case study using a life cycle approach. Furthermore, small-scale organic orange production was compared with small-scale conventional and large-scale organic orange production in the case study area in Brazil.      Transport was the main contributor (57%) to the global warming potential of organic orange juice from small-scale farmers imported to Denmark, followed by the processing stage (29%), especially the truck transport of fresh oranges in Brazil and of reconstituted orange juice...
Tipo: Journal paper
Palavras-chave: Processing; Packaging and transportation Air and water emissions Biodiversity and ecosystem services Food systems Fruit and berries Produce chain management Environmental aspects.
Ano: 2011
URL: http://orgprints.org/18417/6/18417.pdf

Trust and responsible management. The case of state controlled repacking
Provedor de dados: Organic Eprints
Autores: Ritttenhofer, Iris.
The paper is concerned with a case of local management of eco certification. With outset in a case study, the paper explores the relation of eco certification to economy, society and culture. The paper emphasizes the multidimensional quality of local eco management of global organic agrifood systems. It takes a postmodern stance and discusses the case from the perspective of trust, responsible management, cosmopolitanization, the ‘transparent society’ and ‘green growth’ strategies. In the concluding section, the implications for the further development of a concept ‘responsible management’ are discussed and suggestions for future research are made. The paper draws on multidisciplinary research from management and business studies, intercultural and...
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation Consumer issues Policy environments and social economy Education; Extension and communication.
Ano: 2013
URL: http://orgprints.org/22927/7/22927.pdf

Ein Kraut der besonderen Art
Provedor de dados: Organic Eprints
Autores: Hämmerli, Franziska.
In vierter Generation produziert der Betrieb Schöni Biosauerkraut, nun auch mit Kohl aus blumenreichen Feldern.
Tipo: Newspaper or magazine article
Palavras-chave: Processing; Packaging and transportation Vegetables Biodiversity and ecosystem services.
Ano: 2018
URL: http://orgprints.org/34051/1/Bioaktuell_9_2018_F.H%C3%A4mmerli.pdf

Une fée encore plus verte
Provedor de dados: Organic Eprints
Autores: Hirschi, Christian.
Philippe Martin est le premier distillateur d’absinthe à obtenir le Bourgeon pour l’un de ses produits.
Tipo: Newspaper or magazine article
Palavras-chave: Processing; Packaging and transportation Values; Standards and certification.
Ano: 2019
URL: http://orgprints.org/36427/1/bioactualites_6_2019_Hirschi-2.pdf

Vom unbewussten Konsumieren zum verantwortungsvollen Mitgestalten
Provedor de dados: Organic Eprints
Autores: Oehen, Bernadette; Meier, Claudia; Stolz, Hanna.
Unser Kauf- und Konsumverhalten hat sich im letzten Jahrhundert grundlegend verändert. Die Zeit der Lebensmittelkrisen ist vorbei, uns steht eine grosse Auswahl an Angeboten aus aller Welt zur Verfügung. Nach der Phase der Globalisierung der Nahrungsmittelproduktion gehen neue Trends wieder hin zu regional und nachhaltig produzierten Lebensmittel. Doch das Potenzial ist noch längst nicht ausgeschöpft. Woran liegt’s?
Tipo: Newspaper or magazine article
Palavras-chave: Processing; Packaging and transportation Consumer issues Produce chain management.
Ano: 2018
URL: http://orgprints.org/34711/1/oehen-etal-2018-Collage-No4-p9-11.pdf

Konzeption und Modellierung eines Konvektionstrockners für biologische Güter
Provedor de dados: Organic Eprints
Autores: Harder, Dennis.
Die Trocknung ist einer der ältesten, kostengünstigsten und weit verbreiteten Methoden um Agrarprodukte und andere Arten von Lebensmittel zu konservieren. Am weitesten verbreitet ist der Konvektionstrockner. In den meisten Anwendungen arbeiten die Trockner mit thermischer Energie, die das Wasser im Trocknungsgut in den gasförmigen Zustand überführt und abtransportiert.   Die Hochzeit der Forschung über Trocknungstechnik war in den 80er Jahren und in denen die Automatisierung noch nicht fortgeschritten war. Die Trocknungsparameter des komplexen Prozess mit Wärme- und Massenaustausch wurden experimentell ermittelt. Die Folgen für die Prozessführung sind eine reduzierte Energieeffizienz, unzureichende Produktqualitäten und höhere Trocknungszeiten.  Der Inhalt...
Tipo: Thesis
Palavras-chave: Processing; Packaging and transportation.
Ano: 2016
URL: http://orgprints.org/34404/1/Abstract_Thesis_DH.pdf

Food is important for health and well-being. Results from a hospital survey in Norway with focus on organic food, and implications for future research needs
Provedor de dados: Organic Eprints
Autores: Koesling, Matthias; Solemdal, Liv; Birkeland, Liv.
A questionnaire survey was conducted at the university hospital in Trondheim, Norway in December 2005. In relation to former questionnaires conducted at the hospital, patients and guests were much more satisfied with the food served, especially potatoes and vegetables. Patients and guest express that food is important for their health and well-being. Good taste, appearance and right nutrition were understood as important qualities of food. The absence of pesticides, artificial fertilizers and preservatives in food were ranked as more important than organic production of food. About 80 % of the respondents were positive or really positive to the use of organic food at the hospital.
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation Consumer issues Produce chain management.
Ano: 2006
URL: http://orgprints.org/8327/1/20060424_HealthCat_Koesling_et_al_Food_is_important_for_health_and_well_be.pdf

Moisture content measurement in dried apple produce through visible wavelength hyperspectral imaging
Provedor de dados: Organic Eprints
Autores: Crichton, S.O.J.; Hurlbert, A.; Sturm, B.
Traditional fruit drying within industry is undertaken using tried, tested and trusted drying schemes for different food produce. This maximises yield for a specific output food quality when input food quality is strictly controlled. However this strict control of input food quality leads to excess food wastage at the input stage. The use of set drying treatments can also result in higher energy usage during the drying process than may be necessary. In order to investigate methods to reduce both food wastage and energy usage we propose the tailoring of the drying process to the incoming food quality and condition.To achieve this we investigate the feasibility of online moisture content estimation of apple discs during the drying process through the use of...
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation.
Ano: 2015
URL: http://orgprints.org/30674/1/Crichton%20et%20al.%20ASBAE%202015.pdf

Einfluss der Lagerdauer vor der Trocknung auf die Qualität von Flavour-Hopfen
Provedor de dados: Organic Eprints
Autores: Wittkamp, Sarah.
Das Ziel dieser Arbeit war es, zu untersuchen, ob die Lagerdauer vor der Trocknung Einfluss auf die Qualitätsentwicklung von Hopfen hat. Dies ist von Interesse, da Hopfen seit einigen Jahren eine steigende Bedeutung in der Brauwirtschaft erfährt. Durch das Wachsen des Craft-Bier Sektors wird mehr Hopfen benötigt, der speziellen Qualitätsanforderungen entsprechen soll. Es wird ein Fokus auf die ätherischen Öle und ihre Zusammensetzung gelegt und nicht mehr nur die bitteren Alpha-Säuren betrachtet. Um einen Überblick über diese Veränderungen zu erhalten, wird die Entwicklung der sogenannten Craft-Bier Revolution in den USA und in Deutschland dargestellt. Es entstehen immer mehr kleine Brauereien, die sich von der traditionellen Brauwirtschaft abgrenzen und...
Tipo: Thesis
Palavras-chave: Processing; Packaging and transportation.
Ano: 2018
URL: http://orgprints.org/34396/1/BA-Wittkamp.pdf

De la «biotique intégrée» au Bourgeon
Provedor de dados: Organic Eprints
Autores: Hirschi, Christian.
Acquis à la cause des vins écologiques depuis de nombreuses années, le vigneron valaisan Didier Joris fait le pas vers la certification Bourgeon. Portrait d’un amoureux de la vigne et du bon vin.
Tipo: Newspaper or magazine article
Palavras-chave: Processing; Packaging and transportation Viticulture.
Ano: 2019
URL: http://orgprints.org/34416/1/Bioactualites-01-2019-hirschi.pdf

Code of Practice for organic food processing
Provedor de dados: Organic Eprints
PrOOrg has the objective to develop a flexible and practicable Code of Practice (CoP) for processors of organic foods, as well as  labelling organizations aiming to provide the operators with strategies and tools for making decisions that can help them to take the best choice for careful processing methods and formulations with a limited use of additives, while addressing the organic principles, high food quality, low environmental impact and high degree of consumer acceptance.
Tipo: Project description
Palavras-chave: Processing; Packaging and transportation Europe.
Ano: 2023
URL: http://orgprints.org/34273/1/proorg_leaflet_office-print.pdf

Nachhaltige Verpackung von Bio-Lebensmitteln: Ein Leitfaden für Unternehmen
Provedor de dados: Organic Eprints
Unternehmen der Bio-Branche haben einen Leitfaden an der Hand, mit dessen Hilfe sie fähig sind, unterschied-liche Verpackungen hinsichtlich deren technologischen, ökonomischen, ökologischen, sicherheitsrelevanten und marketingrelevanten Eigenschaften zu bewerten. Auf dieser Grundlage sind die Unternehmen in der Lage, Entscheidungen für die richtige Verpackung ihrer Produkte zu treffen. Dabei liegt ein besonderes Augenmerk auf dem speziellen Anspruch, der bei der Verpackung von Bio-Lebensmitteln an die ökologischen und sicher-heitsrelevanten Aspekte gestellt wird. Die Grundlage des Leitfadens bildet die Auswertung des Wissenstandes. Der Leitfaden erläutert zudem die rechtlichen Rahmenbedingungen, beispielhafte Praxisfälle und Entwicklungs-bedarf.  Das...
Tipo: Project description
Palavras-chave: Processing; Packaging and transportation.
Ano: 2023

Influence of cultivar and dipping pre-treatment on quality of minimally processed organically grown apples
Provedor de dados: Organic Eprints
Autores: Gobbi, Dr Serena; Genna, Dr Angela; Cerasi, Dr Michela; Kelderer, Dr Markus; Senesi, Dr Emilio.
Nowadays the demand for fresh or minimally processed fruits and vegetables is increasing but few have organic origin; among all fruits, fresh-cut apples are very much appreciated from the consumers. The aim of this work was to investigate the effect of an anti-oxidant treatment and the influence of cultivar on the quality of minimally processed organically grown apples during shelf-life. Cv Golden Delicious and cv Pink Lady were used, and the anti-oxidant treatment was carried out by dipping the apples in a solution of citric acid 1% and ascorbic acid 0.5%. After washing and core removing, apples were mechanically cut into 8 slices and dipped for 15 min-utes in the anti-oxidant solution. After draining, the excess water was dried with absorbing paper; then...
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation.
Ano: 2006
URL: http://orgprints.org/7557/1/paper_organic_apple.doc

State of the Art: Superchilling in the Food Processing Industry
Provedor de dados: Organic Eprints
Autores: Bantle, M.; Nordtvedt, T.S.; Claussen, I.C.; Indergård, E.
Controlled partial freezing or superchilling of food products can result in significant shelf life extensions during the cold chain. Between 10 % - 20 % of the foods water content is frozen and the ice functions as a thermal inertia during storage and transportation. Superchilling in industry can reduce the use of freezing/thawing for production buffers and thereby reduce labor, energy costs and product weight losses. Superchilled products sustain quality parameters commonly associated with fresh/unfrozen products, however some increase in product drip loss may occurring during storage. Implementation of superchilling in industrial process plants and routines require a strict temperature control in the cold chain. Understanding and quantifying...
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation Produce chain management.
Ano: 2016
URL: http://orgprints.org/30673/1/iccc2016_Review%20Superchilling_MB_FINAL_PlainText.pdf

Keimlinge als neuartige multifunktionelle Zutat in ökologischen Backwaren - Optimierung der Herstellung und Verwendung
Provedor de dados: Organic Eprints
Vorhabenziel:   Das Ziel des Projektes ist es, den Einsatz von Keimlingen (angekeimtes Getreide) als funktionelle Zutat in Backwaren in Öko-Bäckereien zu professionalisieren und zu forcieren. Hierzu wird die Studie sich im Schwerpunkt mit den hygienischen Bedingungen der Herstellung von Roggen und Dinkelkeimlingen im typischen Bäckereimilieu befassen. Dabei werden wertgebende Inhaltsstoffe untersucht. Der Prozess der Herstellung von sogenannten Esenerbroten wird weiter optimiert, insbesondere in Hinblick auf die Erhaltung der Inhaltsstoffe. Weiterhin soll der Einsatz von Keimlingen als technologische Zutat in traditionellen Gebäcken erprobt werden.    Arbeitsplanung:   Das Projekt besteht im Wesentlichen aus vier Arbeitsabschnitten. 1. Optimierung der...
Tipo: Project description
Palavras-chave: Processing; Packaging and transportation.
Ano: 2023

Underlying Principles in Organic and “Low-Input Food” Processing – Literature Survey
Provedor de dados: Organic Eprints
This publication contains a literature survey about the processing of organic and low-input food.    The survey gives an overview of the development of standards and regulations for processed organic food, describes the concept of natural nutrition, the appropriate technology approach, minimal and careful processing.    It highlights some consumer perceptions of organic food quality. For four different product groups (organic fruit and vegetables, cereals, milk and meat products) the main challenges in organic food processing are described. The main principles in organic food processing are identified.    The literature review was carried out as part of the European funded project Quality of Low- Input Food. This project aims at improving quality, ensuring...
Tipo: Book
Palavras-chave: Processing; Packaging and transportation.
Ano: 2004
URL: http://orgprints.org/3234/1/qlif-wp511-2004-literature-survey.pdf

Impact of bulk weight on drying behaviour and hop quality after drying
Provedor de dados: Organic Eprints
Autores: Sturm, B.; Münsterer, J.; Kammhuber, K.; Crichton, S.O.J.
Hops are a key ingredient for beer brewing due to their role in the creation of the foam characteristics, bitterness of the beers and aroma. Whilst in the past foam and bitterness were the key characteristics sought by the market, the last decade has seen a steep increase in demand of aroma hops for the production of crafts beers. Color of the final product plays a major role in quality perception of traders and brewers. Therefore, color changes were investigated to estimate the impact of bulk weight and thus drying time and conditions on the upper surface of the bulk. A calibrated imaging system consisting of a CCD camera and illumination was integrated into the dryer. Further, changes of  and ß acid contents were investigated. Hops of the variety...
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation.
Ano: 2016
URL: http://orgprints.org/30765/1/2016cigr_ageng_full_paper_barbara_sturm.pdf

KERNiG - AP1.1 Bestandsaufnahme der kommunalen Ernährungssysteme – Landwirtschaftliches Produktionspotenzial und Lebensmittelflüsse
Provedor de dados: Organic Eprints
Autores: Moschitz, Heidrun; Frick, Rebekka.
Für die Steuerung und Gestaltung der städtischen Ernährungspolitik ist entscheidend, die städtischen Lebensmittelflüsse quantitativ und qualitativ beurteilen zu können (Cleveland et al. 2015, Morgan 2015, Steel 2009, Unger et al. 2006). Analysen städtischer und regionaler Ernährungssysteme finden häufig im Diskurs um Regionalität von Lebensmitteln statt. Der Anteil regionaler Lebensmittel am Konsum in einer Stadt(region) unterscheidet sich dabei je nach Lebensmittelgruppe und Region. Regionale klimatische Bedingungen entscheiden über die grundsätzlichen Möglichkeiten des Anbaus von Produkten (Billen et al. 2011), aber auch das Vorhandensein von Verarbeitungsstrukturen ist relevant. Zudem sind für unterschiedliche Produktgruppen unterschiedliche...
Tipo: Report
Palavras-chave: Processing; Packaging and transportation Policy environments and social economy Produce chain management.
Ano: 2018
URL: http://orgprints.org/32087/1/KERNiG_Bericht_Lebensmittelfluesse_181018.pdf

Postharvest monitoring of organic potato (cv. Anuschka) during hot-air drying using Vis/NIR hyperspectral imaging
Provedor de dados: Organic Eprints
Autores: Moscetti, Roberto; Sturm, Barbara; Crichton, Stuart O.J.; Amjad, Waseem; Massantini, Riccardo.
BACKGROUND  The potential of hyperspectral imaging (500–1010 nm) was evaluated for monitoring of the quality of potato slices (var. Anuschka) of 5, 7 and 9 mm thickness subjected to air drying at 50 °C. The study investigated three different feature selection methods for the prediction of dry basis moisture content and colour of potato slices using partial least squares regression (PLS).    RESULTS  The feature selection strategies tested include interval PLS regression (iPLS), and differences and ratios between raw reflectance values for each possible pair of wavelengths (R[λ1]–R[λ2] and R[λ1]:R[λ2], respectively). Moreover, the combination of spectral and spatial domains was tested. Excellent results were obtained using the iPLS algorithm. However,...
Tipo: Journal paper
Palavras-chave: Processing; Packaging and transportation.
Ano: 2017
URL: http://orgprints.org/32359/1/UNITUS_Postharvestmonitoringoforganicpotato%20%28cv.Anuschka%29duringhot-airdryingusing%20visible%E2%80%93NIRhyperspectralimaging.pdf

Analyse von Haushaltskäufen mithilfe von Paneldaten zur besseren Erschließung des Absatzpotentials bei Öko-Wenig-, Öko-Medium und Öko-Intensiv-Käufern
Provedor de dados: Organic Eprints
Trotz steigender Umsätze bei Öko-Lebensmitteln in den letzten Jahren gibt es Hinweise darauf, dass das Nachfragepotential bei Öko-Käufern noch nicht ausgeschöpft wird.  Um eine Nachfrageausweitung anzuregen, ist es deshalb Ziel des Vorhabens, diejenigen Lebensmittelprodukte und übergeordnet Produktgruppen ausfindig zu machen, bei welchen Verbraucher zur konventionellen Variante greifen. Dies soll durch die Analyse des tatsächlichen Kaufverhaltens unterschiedlicher Käufergruppen mithilfe von Paneldaten der GfK von 13.000 deutschen Haushalten umgesetzt werden. Die Betrachtung des realen Käuferverhaltens ist hierbei von zentraler Bedeutung, da Selbst-Einschätzungen oder Angaben oft durch den Effekt der sozialen Erwünschtheit verzerrt sind.  Die Betrachtung...
Tipo: Project description
Palavras-chave: Processing; Packaging and transportation Markets and trade Consumer issues Produce chain management.
Ano: 2023

Instant infusion pasteurisation of bovine milk. I. Effects on bacterial inactivation and physical-chemical properties.
Provedor de dados: Organic Eprints
Autores: Hougaard, A.B.; Hammershøj, Marianne; Vestergaard, Jannie S.; Poulsen, Ole; Ipsen, R.
Two types of milk, skim milk and non-standardized raw milk, were heat treated using direct heating by instant infusion pasteurization with treatment temperatures in the range from 72°C to 120°C and with holding times of less than 1 second. Indirect heating by HTST pasteurization (72°C for 15 seconds) was used for comparison. The inactivation of microorganisms reached at least the same level when using instant infusion pasteurization compared to HTST pasteurization. Changes in the physical-chemical properties were observed in the skim milk fractions of instant infusion pasteurized non-standardized milk, whereas for instant infusion pasteurized skim milk less influence from the treatments was observed.
Tipo: Journal paper
Palavras-chave: Processing; Packaging and transportation.
Ano: 2009
URL: http://orgprints.org/16582/1/16582.pdf

Design of a CO2 heat pump drier with dynamic modelling tools
Provedor de dados: Organic Eprints
Autores: Jokiel, M.; Bantle, M.; Kopp, C.; Claussen, I.C.; Tolstorebrov, I.
Drying is an energy and time intensive process which thermal energy demand is mostly provided by fossil resources. Especially in the food processing industry it is important to increase the energy efficiency of drying processes in terms of organic products and sustainability. The potential of using a heat pump with R744 (CO2) as a working media to provide the thermal energy was investigated for typical food drying temperature of 50 °C at a relative humidity of 20 %. A dynamic heat pumpassisted dryer model has been developed and validated. The model was created with respect to heat transfer, pressure loss and flow requirements. The simulated results showed that a closed-loop heat pump assisted drying process has the potential to reduce the energy demand by...
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation Produce chain management.
Ano: 2019
URL: http://orgprints.org/36584/1/ICR2019_ID1333_HPD_Bantle_PrePrint.pdf

Underlying principles and actual problems for the processing of organic meat products
Provedor de dados: Organic Eprints
Autores: Nielsen, Thorkild.
The processing of meat products is regulated by a wide range of different national standards and regulations. Some countries have very strict regulations on additives for organic meat products. Standard setting often involves a balance between maintaining the purity and integrity of the organic system and ensuring that certain quality demands are met. Especially for meat this dilemma has been clearly recognized.     Currently the most urgent challenge for the organic meat sector is to offer products with a high microbiological quality and safety without using critical additives like colouring agents or nitrite. The search for alternatives and alternative approaches to the use of nitrite in processed meat should be continued. Furthermore the discussion...
Tipo: Working paper
Palavras-chave: Processing; Packaging and transportation.
Ano: 2004
URL: http://orgprints.org/3982/1/3982.doc

Diversity and spatial and temporal variation of benthic  macroinvertebrates with respect to the trophic state of Lake Figueira in the South of Brazil.
Provedor de dados: Organic Eprints
Autores: Lima, Fernanda Blauth de; Schäfer, Alois Edward; Lanzer, Rosane Maria.
Benthic macroinvertebrates are widely used in evaluations of environmental impact and recommended in biomonitoring, but little used in Brazilian lentic environments. One of the main objectives has been to explain and predict the distribution of those species according to environmental characteristics. Thus, the study aims to characterize the predominant fauna of the Lake Figueira sediment and its relationship with organic matter and depth, analyzing seasonal variation in communities and aiming to select bioindicators of the trophic state. Sampling was carried out from January 2008 to January 2009, along the lagoon fetch, with an Ekmann-Birge dredge (area 225 cm2). Taxon richness was not significantly related with depth and organic matter content, but those...
Tipo: Journal paper
Palavras-chave: Processing; Packaging and transportation Biodiversity and ecosystem services Food systems Environmental aspects.
Ano: 2013
URL: http://orgprints.org/29816/1/Lima_Diversity.pdf

Mechanical properties of oats and oat products
Provedor de dados: Organic Eprints
Autores: Gates, Fred K.; Dobraszczyk, Bogdan J.
The aim of this review is to illustrate how physical properties are important to food processing and quality. Three food products, flakes, porridge and bread, in addition to oat groats are used to show the influence of water and heat-treatments on the mechanical properties. The hydrothermal history of ingredients is shown to affect product quality. Water acts as a plasticiser and solvent in these foods, whilst heat modifies the conformation and interactions of macromolecular components. Structure as well as chemical composition is shown to govern texture.
Tipo: Journal paper
Palavras-chave: Processing; Packaging and transportation.
Ano: 2004
URL: http://orgprints.org/16839/1/gates.pdf

Thermal properties examples
Provedor de dados: Organic Eprints
Autores: Bantle, Michael.
Thermal properties of selected organic products were investigated using novel DSC technique and methods of determination. The report includes determination of freezing temperatures, glass transition temperatures, amount of ice, and end of freezing point, heat capacity and thermal conductivity for selected cases. One part of the experimental work was devoted to investigate the difference between oils extracted from organic and conventional salmon.   The main aim of the investigation was to understand if the organic food requires any special treatment during processing, when compared with industrially produced foods.   For the investigated organic products (carrots, apples, salmon fillets and pork chops) no significant difference was found compared to...
Tipo: Data set
Palavras-chave: Processing; Packaging and transportation.
Ano: 2017
URL: http://orgprints.org/31369/1/Thermal%20properties%20examples.zip

Local and/or organic: A study on consumer preferences for organic food and food from different origins
Provedor de dados: Organic Eprints
Autores: Feldmann , Corinna; Hamm, Ulrich.
The purpose of this paper is to get a deeper insight into consumer preferences for different food products varying in their places of origin (i.e. local, Germany, neighbouring country, non-EU country) and production practices (i.e. organic vs. non-organic). Therefore, consumer surveys combined with choice experiments were conducted with 641 consumers in eight supermarkets in different parts of Germany. Multinomial and mixed logit models were estimated to draw conclusions on the preference structure of consumers with regard to four different food products, i.e. apples, butter, flour, and steaks. Results indicate that consumers prefer locally produced food over organic products. However, conclusions should not be generalized since preferences vary for...
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation Markets and trade Consumer issues.
Ano: 2014
URL: http://orgprints.org/28560/1/FoodProductsMarketing_Abstract_Feldmann%26Hamm2014.docx

Von der integrierten Biotik zur Knospe
Provedor de dados: Organic Eprints
Autores: Hirschi, Christian.
Der Walliser Winzer Didier Joris ist seit vielen Jahren Anhänger von ökologischen Weinen; jetzt macht er den Schritt zur Knospe-Zertifizierung. Porträt eines passionierten Winzers.
Tipo: Newspaper or magazine article
Palavras-chave: Processing; Packaging and transportation Viticulture.
Ano: 2019
URL: http://orgprints.org/34415/1/Bioaktuell-01-2019-hirschi.pdf

Quality Assessement of Organic Baby Food Made of Different Pre-Processed Raw Material Under Industrial Processing Conditions
Provedor de dados: Organic Eprints
Autores: Seidel, Kathrin.
Commercial as well as home-made baby food purée processed out of organic carrots have to warrant dietary adequacy, a high nutritive value, excellent food safety and sensory quality. The quality of baby food deeply depends on many factors within the production chain i. e. the quality of organic raw material, the pre-processing and storage treatments as well as the processing conditions.
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation.
Ano: 2011
URL: http://orgprints.org/19408/1/fqh2011%2DQACCP_industry_test_21%2D1%2D2011_final.doc

Analyse des Bio-Sektors im Kanton Aargau
Provedor de dados: Organic Eprints
Autores: Frick, Rebekka; El Benni, Nadja; Obrist, Robert; Schmid, Otto; Suter, Peter.
Dieser Bericht beinhaltet die Analyse des biologischen Agrar- und Lebensmittelsektors (nachfolgend „Bio-Sektor“) im Kanton Aargau in der Schweiz. Die Analyse dient als Grundlage für den Bio-Aktionsplan Aargau, der im Rahmen des europäischen Interreg Projekts „SME Organics“ vom Forschungsinstitut für biologischen Landbau (FiBL) erarbeitet wird. Die Analyse beinhaltet die Untersuchung der gesamten Lebensmittelversorgungskette mit dem Ziel das Entwicklungspotential für KMUs im Bio-Sektor zu identifizieren. In einem ersten Schritte wurden das politische Umfeld und die regulatorischen Rahmenbedingungen auf nationaler und regionaler Ebene untersucht. Dies beinhaltet eine allgemeine Betrachtung der Schweizer Agrarpolitik wie auch das Programm für nachhaltige...
Tipo: Report
Palavras-chave: Processing; Packaging and transportation Markets and trade Policy environments and social economy Produce chain management.
Ano: 2017
URL: http://orgprints.org/32076/1/SME-Organics_Regional_Analyse_BioBranche_Aargau_FiBL.pdf

Organic Food Processing - Principles, Concepts and Recommendations for the Future. Results of a European research project on the quality of low input foods
Provedor de dados: Organic Eprints
“Organic Food Processing – principles, concepts and recommendations for the future” is the concluding volume based on four reports on the processing of organic and low input food. It was produced within the framework of the Integrated Project on “Quality Low Input Food” (QLIF), funded by the European Commission under the 6th Framework Programme for Research and Technological Development. Within the QLIF project a work package  focused on developing a framework for the design of “minimum” and “low input” processing strategies that guarantee food quality and safety.   This publication summarises the main findings and conclusions generated by the research team. It includes results of a literature survey on the underlying principles of organic and low input...
Tipo: Book
Palavras-chave: Processing; Packaging and transportation.
Ano: 2006
URL: http://orgprints.org/8914/1/beck-etal-2006-report-LowInputFood.pdf

Metzgergriffe am Sündenbock
Provedor de dados: Organic Eprints
Autores: Schädeli, Alfred.
Der Biofleischmarkt steckt in der Krise. Die Umsätze sind auf tiefem Niveau rückläufig, die Produzentenpreise insbesondere für Bioschweinefleisch im Keller. Die Bio Pool AG muss für viele als Sündenbock herhalten, den einige Delegierte an der Herbst-DV der Bio Suisse sogleich zur Schlachtbank führen wollten. Wo aber liegen genau die Probleme beim Biofleisch?
Tipo: Newspaper or magazine article
Palavras-chave: Processing; Packaging and transportation Markets and trade.
Ano: 2006
URL: http://orgprints.org/28404/1/Artikel_Sch%C3%A4deli_6_7.pdf

Water, ethanol and carbon dioxide in fractionation and isolation of berry metabolites
Provedor de dados: Organic Eprints
Autores: Kallio, Heikki.
There is no real need for use of harmful solvents. Water, ethanol and liquid or supercritical carbon dioxide are in most cases enough.
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation.
Ano: 2007
URL: http://orgprints.org/17802/1/Piikkio5.pdf

Tout a commencé avec un fromager
Provedor de dados: Organic Eprints
Autores: Hämmerli, Franziska.
Au départ un pionnier, maintenant une coopérative avec 17 membres. La fromagerie bio de Prättigau livre à la grande distribution et aux magasins fermiers – autres acheteurs bienvenus.
Tipo: Newspaper or magazine article
Palavras-chave: Processing; Packaging and transportation.
Ano: 2018
URL: http://orgprints.org/33814/1/Bioactualit%C3%A9s_6_2018_F.Haemmerli.pdf

Effect of ozonated water on the microbiological physical and nutritional quality parameters of minimally processed lettuce during shelf-life
Provedor de dados: Organic Eprints
Autores: Ölmez, Hülya; Leskinen, Marita; Särkkä-Tirkkonen, Marjo.
Since chlorine is not accepted for treatment of organic products, alternative sanitizing agents are needed to assure the safety and shelf-life of fresh-cut organic vegetables.  Therefore, the effect of ozone on the microbiological, nutritional ands sensory quality of lettuce were studied during shelf-life at 4ºC in this project. Ozone gas was produced from extra dry oxygen by means of a corona discharge generator. After spinning, samples were packaged using 35 μm oriented PP bags and stored at 4ºC for 13 days. Sampling was done on days 0, 3, 8, 10, and 13. Analyses include aerobic plate count and psychrotrophic bacteria, vitamin C and sensory quality. One chlorine (100 ppm, 2 min) and one organic acid (0.25% citric acid plus 0.50% ascorbic acid, 2 min)...
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation.
Ano: 2007
URL: http://orgprints.org/10565/1/oelmez%2Detal%2D2007%2Dozonated%2Dwater.pdf

Project Cycle 2013-2017: Total utilization of raw materials  in the supply chain for food with a bio-economical perspective
Provedor de dados: Organic Eprints
The CYCLE project aimed at upcycling food industry co-streams in the value chains for pelagic fish, chicken, vegetables and potatoes, where new utilisations may increase benefits and economic profit. Project partners from Norwegian industry participated actively, e.g. to test new technologies for conserving food co-streams for animal feed. E.g., discarded potatoes were compacted and wrapped in plastic to achieve a long shelf-life due to fermentation by lactic acid bacteria. CYCLE was an interdisciplinary project with a bio-economic perspective, studying both marine and agricultural value chains. The project conducted several studies to improve the resource utilization in Norwegian food chains by developing novel technology and innovative, sustainable...
Tipo: Report
Palavras-chave: Processing; Packaging and transportation Food systems Produce chain management.
Ano: 2017
URL: http://orgprints.org/32704/1/CYCLE_final%20report_2017.pdf

Herstellung von Bio-Fleisch- und Wurstwaren ohne Einsatz von Pökelstoffen
Provedor de dados: Organic Eprints
Autores: Beck, Alexander; Dylla, Renate.
Bei der ökologischen Herstellung von Fleisch- und Wurstwaren werden vielfach auf die in der konventionellen Wurstherstellung verwendeten Konservierungsstoffe E 250 (Natriumnitrit) bzw. E 252 (Kaliumnitrat) verzichtet oder reduzierte Zugabemengen der Zusatzstoffe verwendet.
Tipo: Newspaper or magazine article
Palavras-chave: Processing; Packaging and transportation.
Ano: 2008
URL: http://orgprints.org/15137/1/beck-dylla-2008-fortschrittliche_landwirt-11_2008.pdf

Vermeiden statt Entsorgen
Provedor de dados: Organic Eprints
Autores: Seidel, Kathrin; Nowack, Karin.
Bio Suisse packt das Thema Verpackung an. Als Grundlage für die Überarbeitung der eigenen Richtlinien in diesem Bereich hat Bio Suisse das FiBL beauftragt, Ökologie und Sicherheit von Verpackungen in einer Studie zu beleuchten. Hier eine Einführung ins Thema.
Tipo: Newspaper or magazine article
Palavras-chave: Processing; Packaging and transportation.
Ano: 2008
URL: http://orgprints.org/28289/1/Artikel_Seidel_17.pdf

Das Land braucht mehr Biometzgereien
Provedor de dados: Organic Eprints
Autores: Schädeli, Alfred; Schiess, Christophe.
Der Biofleischmarkt ist unübersichtlich, beim Absatz harzt es, ein bedeutender Teil des biologisch produzierten Fleisches wandert in den konventionellen Kanal. Die Direktvermarktung spielt eine gewichtige Rolle, doch Biometzger sind Mangelware. Und nun sorgen neue Richtlinien für die Lohnverarbeitung für Aufregung. Ein Blick in diesen schwierigen, aber dynamischen Markt am Beispiel des Neuenburger und Berner Juras.
Tipo: Newspaper or magazine article
Palavras-chave: Processing; Packaging and transportation Markets and trade.
Ano: 2005
URL: http://orgprints.org/28445/1/Artikel_Sch%C3%A4deli_4_7.pdf

Pilot scale application of ozonated water wash – effect on microbiological and sensory quality parameters of processed iceberg lettuce during shelf-life
Provedor de dados: Organic Eprints
Autores: Särkkä-Tirkkonen, Marjo; Leskinen, Marita; Ölmez, Hulya.
The aim of the study was to assess the effect of ozonated water wash on the microbiological and sensory quality parameters of minimally processed iceberg lettuce in pilot scale in comparison to aqueous chlorine wash. Alternative solutions for chlorine are needed, since its use is prohibited in organic food processing. Iceberg lettuce samples were washed with three different ozone solutions and the water wash and the 100 ppm chlorine wash were used as control. Ozone generator based on corona discharge was used to produce ozone at level 7 ppm. The samples (150 g) packed in oriented polypropylene pouches were stored for 10 days at + 5oC and the microbiological and sensory quality was analysed on days 1, 6 and 10. There was no significant difference between...
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation.
Ano: 2008
URL: http://orgprints.org/11572/1/Saerkkae%2DTirkkonen_11572_ed.doc

Plants for health - primary production of plants containing bioactive compounds that hold a preventive effect towards diabetes II
Provedor de dados: Organic Eprints
Autores: Loges, Dr. Ralf; Henriksen, John.
Ecologically grown medicinal plants containing bioactive compounds hold great potential as high-value niche crops for farmers. However, the way to grow these plants differs from traditional crops. Growing techniques, harvest methods and post-harvest handling of the raw material plays a crucial role regarding the quality of the raw material that the farmers can offer. The purpose of a new research project financed by EU-Interreg IIIA programme is among other things to carry out production, harvest and processing experiments with plants containing bioactive plant compounds that hold a preventive effect towards diabetes II.   One of the project’s goals is to draw up cultivation instructions for the primary producers to use when cultivating the plants in...
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation Crop husbandry.
Ano: 2006
URL: http://orgprints.org/7581/1/Plants_for_health_by_Ralf_Loges_and_John_Henriksen.doc

Instant infusion pasteurization for gentle heat treatment of milk for cheese making: Rennet coagulation properties
Provedor de dados: Organic Eprints
Autores: Hougaard, A.B.; Ipsen, R.
The rennet coagulation properties of milk samples subjected to instant infusion pasteurization at 72°C, 100°C and 120°C were measured and compared to the rennet coagulation properties of milk subjected to a standard pasteurization at 72°C for 15 s. Two different rheometers were used for the measurements for determination of the rennet coagulation time and the curd firming rate. The results from the two rheometers showed the same trends; the rennet coagulation time increased and the curd firming rate decreased as the temperature of instant infusion pasteurization was increased. This was expected, however, the magnitude of the changes was smaller than expected. Instant infusion pasteurization could thus be a more gentle method than other high temperature...
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation.
Ano: 2009
URL: http://orgprints.org/16114/2/16114.pdf

Ertrag und Verarbeitungseignung von Kartoffeln aus ökologischem Landbau
Provedor de dados: Organic Eprints
Autores: Böhm, Herwart; Haase, Thorsten; Kölsch, Eberhard; Putz, Bernd.
Eine Ausweitung des Ökologischen Landbaus setzt die Erschließung neuer Absatzmärkte voraus. Bei Kartoffeln bietet sich die Verarbeitung zu Pommes frites oder Chips an. Ausgehend von dem Wissensdefizit über die Verarbeitungseignung von ökologisch erzeugten Kartoffeln wurden Versuche mit ausgewählten Verarbeitungssorten von den Universitäten Kiel und Kassel sowie der BAGKF in Detmold initiiert. Ziel der Untersuchungen war es, ausgewählte Sorten an unterschiedlichen Standorten auf ihre Anbaueignung im Ökologischen Landbau zu prüfen, um erste Anbauempfehlungen und den weiteren Forschungsbedarf ableiten zu können.In den Jahren 2000 und 2001 wurde ein Sortiment von insgesamt 21 Sorten geprüft, wobei jeweils 13 Sorten eine Verarbeitungseignung zu Chips bzw. zu...
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation Root crops.
Ano: 2002
URL: http://orgprints.org/774/1/774%2Dboehm%2Det%2Dal%2D2002%2Dertrag%2Dverarbeitung.pdf

Das FAO-Modell: Kostenberechnung der Nahrungsmittelproduktion
Provedor de dados: Organic Eprints
Autores: Müller, Adrian.
Das den Berechnungen von Nature &amp; More zugrundeliegende Modell der Welternährungsorganisation FAO wurde im Rahmen eines Projektes zur Monetarisierung der negativen Effekte der globalen Nahrungsmittelabfälle auf verschiedene Nachhaltigkeitsaspekte entwickelt. Dieser Kontext ist unbedingt zu beachten, um die damit berechneten Zahlen einordnen zu können.
Tipo: Newspaper or magazine article
Palavras-chave: Processing; Packaging and transportation Education; Extension and communication Produce chain management.
Ano: 2016
URL: http://orgprints.org/34490/1/mueller-2016-OeL-DiePreiseLuegen-04-p29.pdf

Optimierung des Kartoffelanbaus im ökologischen Landbau hinsichtlich der Weiterverarbeitung zu Pommes frites und Chips
Provedor de dados: Organic Eprints
Ziel des Forschungsvorhabens sind Optimierungsstrategien zur ökologischen Erzeugung von Verarbeitungskartoffeln. Der Schwerpunkt soll dabei auf den für diesen Verwendungszweck bisher noch nicht untersuchten Wirkungen wichtiger pflanzenbaulicher Maßnahmen liegen: Sortenwahl, Vorfrucht, Vorkeimen, organische und mineralische (Kalium-) Düngung, Beregnung sowie verschiedene Verfahren des Kleegrasmanagements werden in mehrfaktoriellen Feldversuchen geprüft und ihre Wirkung auf den Ertrag, die für die Verarbeitung wichtigsten inneren und äußeren Qualitätsparameter und die Qualität der Endprodukte (Pommes frites und Chips) quantifiziert. Im Rahmen des Forschungsvorhabens wird ebenfalls die Acrylamid- problematik behandelt. Da die Monosaccharide zusammen mit...
Tipo: Project description
Palavras-chave: Processing; Packaging and transportation Crop husbandry.
Ano: 2023

Spectral characterisation of red pigment in Italian-type dry-cured ham. Increasing lipophilicity druing processing and maturation
Provedor de dados: Organic Eprints
Autores: Møller, Jens K.S.; Adamsen, Christina E.; Skibsted, Leif H.
Spectroscopic studies of Parma ham during processing revealed a gradual transformation of muscle myoglobin, initiated by salting and continuing during ageing. Electron spin resonance spectra did, however, conclusively show that the pigment in dry-cured Parma ham at no stage is a nitrosyl complex of ferrous myoglobin as found in brine-cured ham and Spanish Serrano hams. Both near-infra red reflectance spectra of sliced ham and UV/visible absorption spectra of extract of hams, obtained with aqueous buffer or acetone, showed the presence of different red pigments at varying processing stages for both solvents. Especially, the pigment extracted with aqueous buffer exhibited unique spectral features different from those of well-known myoglobin derivatives. At...
Tipo: Journal paper
Palavras-chave: Processing; Packaging and transportation.
Ano: 2003
URL: http://orgprints.org/3255/1/2170290_1.pdf

Das geht runter wie Öl: Bio Gourmet Knospe mit Sonderauszeichnung
Provedor de dados: Organic Eprints
Autores: Rebholz, Theresa.
Grosse Mengen, prämierte Qualität: Bei Oleificio Sabo wird das Knospe-Sonnenblumenöl für Coop produziert.
Tipo: Newspaper or magazine article
Palavras-chave: Processing; Packaging and transportation Values; Standards and certification.
Ano: 2018
URL: http://orgprints.org/32745/1/Bioaktuell-04-2018-Rebholz.pdf

Une famille tout entière passionnée par les brebis
Provedor de dados: Organic Eprints
Autores: Hirschi, Christian.
Pionnière dans l’élevage des brebis laitières bio, la famille Henchoz exploite la fromagerie du Sapalet à Rossinière VD et écoule ses produits laitiers loin à la ronde.
Tipo: Newspaper or magazine article
Palavras-chave: Processing; Packaging and transportation Sheep and goats.
Ano: 2019
URL: http://orgprints.org/36457/1/bioactualites-07-2019-hirschi.pdf

Welche Bedeutung hat Regionalität für Konsumenten, denen Öko-Lebensmittel wichtig sind?
Provedor de dados: Organic Eprints
Autores: Feldmann, Corinna; Hamm, Ulrich.
Eine aktuelle Studie im Auftrag des BMEL, gefördert im Rahmen des Bundesprogramms für Ökologischen Landbau und andere Formen nachhaltiger Landwirtschaft (FKZ 12OE028), untersucht die Einstellungen und das Verhalten von Konsumenten in Hinblick auf den Kauf von regionalen und ökologischen Produkten. Konsumenten, die angeben, dass ihnen die ökologische Produktion von Lebensmitteln wichtig ist, präferieren jedoch durchaus Lebensmittel aus der Region und aus Deutschland gegenüber ökologischen Produkten.
Tipo: Report chapter
Palavras-chave: Processing; Packaging and transportation Markets and trade Consumer issues.
Ano: 2015
URL: http://orgprints.org/28564/1/B%C3%96LW2015.docx

Measurement of hop moisture content and chromaticity during drying with VNIR hyperspectral imaging
Provedor de dados: Organic Eprints
Autores: Crichton, S.O.J.; Münsterer, J.; Kammhuber, K.; Sturm, B.
The drying of hops is a crucial post harvesting stage in the production of beer. If hops are not dried to below a specific moisture content they will spoil prior to being processed into pellets for beer production. Further to this, drying of hops is usually undertaken by farmers themselves, and with a single harvest per year the drying operation is of great economic importance for their survival. The monitoring of moisture content is usually undertaken through moisture and humidity sensors placed within the hops themselves. However this method leads to the sampling of moisture content in specific spots, and as such relies upon drying uniformity. Furthermore the moisture content of the hops at the input stage varies greatly with environmental conditions....
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation.
Ano: 2016
URL: http://orgprints.org/30678/1/s_crichton_cigr2016.pdf

Pilot scale application of ozonated water wash - effect on microbiological and sensory quality parameters of processed iceberg lettuce during self-life
Provedor de dados: Organic Eprints
Autores: Särkkä-Tirkkonen, M.; Leskinen, M.; Ölmez, H.
The aim of the study was to assess the effect of ozonated water wash on the microbiological and sensory quality parameters of minimally processed iceberg lettuce in pilot scale in comparison to aqueous chlorine wash. Alternative solutions for chlorine are needed, since its use is prohibited in organic food processing. Iceberg lettuce samples were washed with three different ozone solutions and the water wash and the 100 ppm chlorine wash were used as control. Ozone generator based on corona discharge was used to produce ozone at level 7 ppm. The samples (150 g) packed in oriented polypropylene pouches were stored for 10 days at +5C and the microbiological and sensory quality was analysed on days 1, 6 and 10. There was no significant difference between...
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation.
Ano: 2008
URL: http://orgprints.org/13897/1/ifoam.pdf

Preliminary studies on using LAB strains isolated from spontaneous sauerkraut fermentation in combination with mineral salt, herbs and spices in sauerkraut and sauerkraut juice fermentations
Provedor de dados: Organic Eprints
Autores: Wiander, Britta; Korhonen, H. J. T.
The use of mineral salt, herbs and spices in combination with isolated lactic acid bacteria strains in sauerkraut fermentation was studied. Mineral salt differs from ordinary salt because NaCl is partially replaced by KCl. The mineral salt contains 28% KCl and 57% NaCl. The final NaCl content in the sliced white cabbage mixture was 0.5%. In approximately 20 hours the pH dropped to the desired level. All the pressed sauerkraut juices had a good microbiological quality. The sensory quality of all pressed juices was found to be either good or acceptable.
Tipo: Journal paper
Palavras-chave: Processing; Packaging and transportation.
Ano: 2011
URL: http://orgprints.org/19437/1/WIANDER2.pdf

Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit
Provedor de dados: Organic Eprints
Autores: Traffano-Schiffo, Maria Victoria; Tylewicz, Urszula; Castro-Giraldez, Marta; Fito, Pedro J.; Ragni, Luigi; Dalla Rosa, Marco.
Recently, some authors have applied pulsed electric fields (PEF) as a pre-treatment of osmotic dehydration,  showing a faster kinetics of dehydration. Osmotic dehydration of fruit tissue shows complex mass transfer mechanism  associated with active and passive transports of the vegetal matrix, usually driven by electrolytes. The aim  of this work was to analyze the effect of different PEF values (100, 250, 400 V/cm) as a pre-treatment of the osmotic  dehydration (61.5 °Bx, up to 120 min) on mass transport mechanism of organic kiwifruit.  A thermodynamic model able to describe the mass transfer and tissue deformation in kiwifruit was developed. It  was possible to conclude that pulsed electric field as a pre-treatment, remove a part of the native...
Tipo: Journal paper
Palavras-chave: Processing; Packaging and transportation.
Ano: 2016
URL: http://orgprints.org/32932/1/Traffano-Schiffo%20et%20al.%202016.pdf

Erster Chocolatier mit Knospe-Zertifizierung
Provedor de dados: Organic Eprints
Autores: Hirschi, Christian.
Seit gut einem Jahr bietet MR Chocolat raffinierte Schokoladekreationen in Knospe-Qualität an.
Tipo: Newspaper or magazine article
Palavras-chave: Processing; Packaging and transportation.
Ano: 2018
URL: http://orgprints.org/33826/1/Bioaktuell_7_2018_Ch.Hirschi.pdf

Mahetoidu töötlemise peamisi põhimõtteid tutvustav lühiklipp
Provedor de dados: Organic Eprints
Autores: Peetsmann, Elen; Pehme, Sirli.
Mis on mahetoit? Mida tehakse teisiti mahetoidu töötlemisel?
Tipo: Video
Palavras-chave: Processing; Packaging and transportation Education; Extension and communication.
Ano: 2011

Fra restråstoff til verdifulle råvarer
Provedor de dados: Organic Eprints
Autores: Tveit, Guro M.; Carvajal, Ana; Slizyte, Rasa; Rustad, Turid; Løes, Anne-Kristin.
Laying hens are commonly not slaughtered and utilized for food purpose. Slaughtered hens may be hydrolyzed (e.g. at 50°C for 1-2 hours, with additions of enzymes)to produce soluble proteins and oils. Sediments after such hydrolysis are valuable fertilizers, whereas the oil and proteins are valuable food ingredients of high quality.
Tipo: Journal paper
Palavras-chave: Processing; Packaging and transportation Poultry.
Ano: 2017
URL: http://orgprints.org/32486/1/Fj%C3%B8rfe%20nr%209%202017%20-%20Fra%20restra%CC%8Astoff%20til%20verdifulle%20ra%CC%8Avarer.pdf

Consumers' demand for local organic food
Provedor de dados: Organic Eprints
Autores: Feldmann, Corinna; Hamm, Ulrich.
The development of local food systems as well as the growing consumer demand for locally produced food is becoming increasingly important for producers, retailers, and politicians alike. The question arises on how consumers decide, when they have to choose between local &amp; non-organic, local &amp; organic, and non-local &amp; organic products. Do local and organic food products compete against each other? Or do they complement one another? Information on consumer preferences and their willingness-to-pay is very important, as it helps to improve food marketing, communication, and policy making. Hence, it would be valuable to discuss results of current consumer research and practical experiences with practitioners, experts, and other interested parties at...
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation Markets and trade Consumer issues.
Ano: 2015
URL: http://orgprints.org/28562/1/Biofach2015_Feldmann%26Hamm_final.pptx

Statusrapport 2012 for: Nye markedsmuligheder med krydderier og bær i økologiske kødprodukter (BERRYMEAT)
Provedor de dados: Organic Eprints
Autores: Hansen, Flemming.
Projektets overordnede formål er at udvide produktsortimentet af økologiske kødprodukter med nye spændende produkter, konserveret med bær og urter. Dette vil styrke markedet for dels producenterne af de økologiske kødprodukter, dels producenterne af de økologiske bær og urter der skal anvendes til produkterne.   Endvidere vil forbrugerne få et større udvalg af spændende, økologiske kødprodukter at vælge imellem. Projektets nyhedsværdi er målrettet at udnytte urter og bær både til en biologisk konservering, samtidig med at der udvikles produkter med en helt ny og spæn-dende smagsprofil og udseende.   Projektet er forbrugerdrevent, idet det skal undersøges, hvordan forbrugere forholder sig til den nye konserveringsteknologi i form af bær og urter, samt...
Tipo: Other
Palavras-chave: Processing; Packaging and transportation Fruit and berries.
Ano: 2013
URL: http://orgprints.org/23318/7/23318.pdf

Life cycle analysis of organic tomato production and supply in Sweden
Provedor de dados: Organic Eprints
Autores: Bosona, Techane; Gebresenbet, Girma.
Improving sustainability of organic tomato value chains requires increase of production and reduction of losses and related environmental burden. This paper presents the study conducted on organic tomato produced and consumed in Sweden. Using life cycle analysis (LCA) method with SimaPro8.2 LCA software, the cumulative energy demand (CED) and global warming potential (GWP100) were investigated within the system boundary of cradle-to-consumer gate. The system was modeled as fresh tomato value chain (FTVC) and dried tomato value chain (DTVC). The functional unit (FU) was 1 ton of fresh product at farm that will be delivered to customer either as fresh or dried tomato. Sensitivity analysis was done considering changes in drying energy consumption. The results...
Tipo: Journal paper
Palavras-chave: Processing; Packaging and transportation Markets and trade Produce chain management.
Ano: 2018
URL: http://orgprints.org/33949/1/Life%20cycle%20analysis%20of%20organic%20tomato%20production%20and%20supply%20inSweden.pdf

Mild technologies to improve shelf life and quality of organic berries (Ecoberries) (Video)
Provedor de dados: Organic Eprints
Autores: Alföldi, Thomas.
Fresh berries have a very short shelf life, and losses in the food-supply chain can reach up to 50 percent. In this video, Marie Alminger from the Chalmers University of Technology in Sweden presents different methods that have been tested in the framework of the EcoBerries project to enhance shelf life and improve the nutritional and sensorial quality of organic berries:   • High-pressure homogenization extended the shelf life of kiwi juice up to 40 days.  • Edible coatings proved to be a valuable solution to improve shelf life and overall quality of fresh blueberries.  • Combining Osmotic Dehydration and Pulsed Electric Fields decreased the processing time for semi-dried strawberries significantly.  • Packaging under controlled atmosphere was...
Tipo: Video
Palavras-chave: Processing; Packaging and transportation Fruit and berries.
Ano: 2018

Nachhaltige Verpackung von Bio-Lebensmitteln: Ein Leitfaden für Unternehmen
Provedor de dados: Organic Eprints
Autores: Gerber, Alexander; Binder, Cordula; Dylla, Renate; Seidel, Kathrin; Weishaupt, Ralph.
Verbraucher verbinden mit Bio-Produkten hohe Erwartungen. Das schließt eine ökologische Verpackung mit ein. Bei der Wahl der richtigen Verpackung bestehen aber einerseits Zielkonflikte z.B. zwischen ökonomischen, ökologischen, technologischen oder gestalterischen Ansprüchen. Andererseits sind gerade die für den Bio-Bereich typischen mittelständischen Unternehmen mit der Wahl der richtigen Verpackung oftmals überfordert.  Zielsetzung des Projektes war es daher, dass Unternehmen der Bio-Branche einen Leitfaden an der Hand haben, mit dessen Hilfe sie fähig sind, unterschiedliche Verpackungen hinsichtlich deren technologischen, ökonomischen, ökologischen, sicherheitsrelevanten und marketingrelevanten Eigenschaften zu bewerten. Auf dieser Grundlage sind die...
Tipo: Report
Palavras-chave: Processing; Packaging and transportation Education; Extension and communication.
Ano: 2011
URL: http://orgprints.org/19239/1/19239%2D08OE060%2Dboelw%2Dgerber%2D2011%2DSB_verpackungsleitfaden.pdf

Influence of process setting in convective apple drying on selected parameters
Provedor de dados: Organic Eprints
Autores: Kiesel, Bernadette.
In this work, the effect of two drying temperatures, three slice thicknesses and two apple varieties on the quality of apple slices dried in a convective dryer was studied. Selected quality parameters were evaluated. The results revealed that the three factors temperature, thickness and variety influence the individual quality parameters significantly to a different extent. Additional monitoring of an uncontrollable parameter, drying air humidity, allowed to investigate its effect on the drying process and the quality characteristics. The required drying time for apple slices to reach the target moisture 0.13 gw/gds is strongly influenced by the relative air humidity in the dryer (0) followed by the initial moisture content dry basis (E) and the thickness...
Tipo: Thesis
Palavras-chave: Processing; Packaging and transportation.
Ano: 2017
URL: http://orgprints.org/34402/1/2017_Kiesel_english.pdf

Sustainable friendly processing
Provedor de dados: Organic Eprints
Autores: Kristensen, Niels Heine.
A comparison of the sustainability approach and the organic agriculture movement is made. Organic agriculture and processors of organic foods had the focus in developing new (innovative) production methods – sustainability strategies were more focussing on improving/adjusting already existing production technologies. Today it is more likely to find a convergence between sustainability strategies and organic strategies in organic agriculture and food processing. But basically the strategies emerge from different perspectives.     In many organic food producing companies systems for ecological or sustainable management have been introduced on volunteer basis. Some private standards deal with some aspects of sustainability with regard to manufacturing of food...
Tipo: Working paper
Palavras-chave: Processing; Packaging and transportation.
Ano: 2004
URL: http://orgprints.org/3983/1/3983.doc

Drying of fresh organic beef with differnt pretreatments
Provedor de dados: Organic Eprints
Autores: von Gersdorff, GardisJ.E.; Crichton, StuartO.J.; Retz, Stefanie K.; Hensel, Oliver; Sturm, Barbara.
Drying of foods is one of the oldest food preservation techniques, but it gains particular importance when regarding food quality and shelf life. Meat snacks are of growing interest because they are high in protein but low in fat and carbohydrates. In organic food production the use of preservatives is limited, and for this reason product specific drying strategies and pretreatments are essential. In this study fresh beef slices were treated with salt (0,5 % and 1 %) and salt and vinegar (0.5% and 5 %) and were dried at 70 °C in a convection dryer. Moisture content and color were measured during the drying process alongside visual to near infra-red hyperspectral images of the slices. The optimal wavelengths for moisture content and color were determined...
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation Produce chain management.
Ano: 2016
URL: http://orgprints.org/30671/3/Paper-IDS2016_vG.pdf

Pflanzenbauliche Strategien für die ökologischer Erzeugung von Verarbeitungskartoffeln: Teil 4: Sortenwahl und Standort
Provedor de dados: Organic Eprints
Autores: Krause, Tanja; Haase, Thorsten; Böhm, Herwart; Heß, Jürgen; Loges, Ralf; Haase, Norbert U.
Neben der Optimierung der Anbautechnik, auf die schon in den ersten drei Teilen der mehrteiligen Serie eingegangen wurde, spielt auch die Sorten– und Standortwahl eine entscheidende Bedeutung für die Erzeugung qualitativ hochwertiger Verarbeitungskartoffeln im Ökologischen Landbau. Basierend auf Vorversuchen aus den Jahren 2000 und 2001 wurden im Rahmen des von der Bundesanstalt für Landwirtschaft (BLE) geförderten Verbund-Projektes auf drei Standorten mit verschiedener Bodenbonität ein Sortiment von 12 verschiedenen Kartoffelsorten angebaut, die entweder zu Chips oder Pommes frites verarbeitet wurden, um deren Eignung für die Erzeugung von Verarbeitungskartoffeln im Ökologischen Landbau unter Berücksichtigung unterschiedlicher Standortverhältnisse zu...
Tipo: Newspaper or magazine article
Palavras-chave: Processing; Packaging and transportation Root crops.
Ano: 2006
URL: http://orgprints.org/29622/1/Krause-etal_2006_KB_Sortenwahl-Verarbeitungskartoffeln.pdf

How to evaluate applications of nanotechnology for the packaging of organic food
Provedor de dados: Organic Eprints
Autores: Speiser, B.; Seidel, K.
How to evaluate applications of nanotechnology for the packaging of organic food
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation.
Ano: 2009
URL: http://orgprints.org/15526/1/speiser-seidel-2009-nanotechnology.pdf

Discrepancy between theory and practice: procurement of local and organic food in public catering systems
Provedor de dados: Organic Eprints
Autores: Haack, Michaela; Münchhausen, von, Susanne; Häring, Anna Maria.
Research results and local development strategies highlight the procurement of local and organic food products as an instrument that contributes to the improvement of both, the sustainable use of natural resources and the regional economy.  Although a number of directives and agreements such as the reform of European legislation on public procurement in 2004 or the European “Green Public Procurement”-criteria enable member states to include environmental and social criteria in award processes, research results point out that the uptake of green and social criteria in tenders does not only vary significantly across the member states, but also across regions and product groups.  For the purpose of identifying factors hampering local and organic food...
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation Markets and trade Policy environments and social economy Produce chain management.
Ano: 2016
URL: http://orgprints.org/30011/7/2016_IFSA_HaackM_ppt-final_SvMuenchhausen.pdf

Studies on the antioxidative activity of red pigments in Italian-type dry-cured ham
Provedor de dados: Organic Eprints
Autores: Adamsen, Christina E.; Hansen, Mette L.; Møller, Jens K.S.; Skibsted, Leif H.
Aqueous phosphate buffer extracts and acetone/water extracts of pigments from Parma ham were assessed as antioxidants by (1) electron spin resonance spectroscopy using a spin probing technique to evaluate their efficiencies as scavengers of free radicals, and (2) by electrochemical measurement of oxygen depletion rate in an aqueous methyl linoleate emulsion to evaluate their efficiencies as chain-breaking antioxidant, and using both methods, compared with the effect of apomyoglobin and nitrosylmyoglobin. Aqueous phosphate extracts and acetone/water extracts of Parma ham pigment both scavenged a semi-stable nitroxide radical (Fremy's salt), and both extracts reduced the rate of oxygen consumption for lipid peroxidation (initiated by metmyoglobin) very...
Tipo: Journal paper
Palavras-chave: Processing; Packaging and transportation.
Ano: 2003
URL: http://orgprints.org/3259/1/2170201.pdf

Transformation fermière de produits Bio Suisse
Provedor de dados: Organic Eprints
Autores: Clerc, Maurice.
Les producteurs bio sont encouragés à mettre en valeur eux-mêmes leurs matières premières chaque fois que possible. Cela permet d’enrichir la gamme de produits écoulés en circuits courts et d’étoffer la palette des produits du terroir. Les points les plus importants de cette transformation fermière bio sont résumés ci-après.
Tipo: Journal paper
Palavras-chave: Processing; Packaging and transportation.
Ano: 2011
URL: http://orgprints.org/20021/1/AGRI_2011%2D10%2D14_transfoferme_MCL_v.pdf

Hyperspectral imaging for the determination of potato slice moisture content and chromaticity during the convective hot air drying process
Provedor de dados: Organic Eprints
Autores: Amjad, Waseem; Crichton, Stuart O.J.; Munir, Anjum; Hensel, Oliver; Sturm, Barbara.
Hyperspectral imaging (HSI) was utilised for the determination of moisture content of potato slices with three thicknesses (5 mm, 7 mm, 9 mm) at three drying temperatures (50 °C, 60 °C, 70 °C) during convective drying in a laboratory hot air dryer. The Page, thin-layer drying model was found better to explain the drying kinetics with a fitting accuracy of R2 (0.96–0.99) and lowest reduced Chi-square (0.00024–0.00090), Root mean square errors (RMSE) (0.014–0.026), and relative percentage error (1.5%–5.1%) under the used drying conditions. Spectral data were analysed using partial least squares regression (PLS) analysis, a multivariate calibration technique, alongside Monte Carlo Uninformative Variable Elimination (MCUVE-PLS) and competitive adaptive...
Tipo: Journal paper
Palavras-chave: Processing; Packaging and transportation.
Ano: 2018
URL: http://orgprints.org/32984/1/waseem-etal-2018-BiosysEngineering-Vol166-p170-183.pdf

Germination: a means to improve the functionality of oat
Provedor de dados: Organic Eprints
Autores: Kaukovirta-Norja, Anu; Wilhelmson, Annika; Poutanen, Kaisa.
The biochemical and physiological reactions of germination have long been utilised to produce barley malt for brewing and other purposes. Also some oat malt has been produced as raw-material of ale and stout production. The main goals of malting have been the degradation of grain storage components to soften the kernel structure, synthesis of amylolytic enzymes and production of nutrients for brewing yeast. Also flavour and colour attributes have been important. During the recent years interest has arisen also in the secondary metabolites produced during germination, which can have valuable health promoting properties and act as bioactive or functional compounds in foods. By using a tailored germination/malting process a desired combination of valuable...
Tipo: Journal paper
Palavras-chave: Processing; Packaging and transportation.
Ano: 2004
URL: http://orgprints.org/16836/1/Kaukovirta.pdf

An investigation on dietary phenolic compounds of apple fruit and the impact of drying time and temperature on total phenolic content of dried apple slices
Provedor de dados: Organic Eprints
Autores: Marzban, Nasim.
Phenolic compounds are vulnerable to change in different drying situations. Because of the health benefits of these food components and their preventive effect on many chronic diseases, they have been the target of investigation over the past decades. The present study aims for questioning the effects of drying time and temperature on phenolic compounds in order to find an optimized drying procedure for preservation of these valuable components. Furthermore, the study tries to estimate the contribution of dried apple slices in meeting daily needs of consumers. A side study was conducted to predict the amount of total phenolic content (TPC) with the non-destructive hyperspectral imaging (H I) technique. The experiment design involved carrying out tests at...
Tipo: Thesis
Palavras-chave: Processing; Packaging and transportation.
Ano: 2016
URL: http://orgprints.org/34401/1/2016_Marzban_english.pdf

Swedish Consumers’ Perception of Food Quality and  Sustainability in Relation to Organic Food Production
Provedor de dados: Organic Eprints
Autores: Bosona, Techane; Gebresenbet, Girma.
Consumers’ demand for locally produced and organic foods has increased in Sweden. This paper presents the results obtained from the analysis of data acquired from 100 consumers in Sweden who participated in an online survey during March to June 2016. The objective was to identify consumers’ demand in relation to organic food and sustainable food production, and to understand how the consumers evaluate food quality and make buying decisions. Qualitative descriptions, descriptive statistics and Pearson’s Chi-square test (with alpha value of p &lt; 0.05 as level of significance), and Pearson’s correlation coefficient were used for analysis. About 72% of participants have the perception that organic food production method is more sustainable than conventional...
Tipo: Journal paper
Palavras-chave: Processing; Packaging and transportation.
Ano: 2018
URL: http://orgprints.org/32888/1/bosana-gebresenbet-2018-foods-07-00054.pdf

Quality Assessement of Organic Baby Food Made of Different Pre-Processed Raw Material Under Industrial Processing Conditions
Provedor de dados: Organic Eprints
Autores: Seidel, Kathrin.
Commercial as well as home-made baby food purée processed out of organic carrots have to warrant dietary adequacy, a high nutritive value, excellent food safety and sensory quality. The quality of baby food deeply depends on many factors within the production chain i. e. the quality of organic raw material, the pre-processing and storage treatments as well as the processing conditions.
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation.
Ano: 2011
URL: http://orgprints.org/19229/1/fqh2011%2DQACCP_industry_test_21%2D1%2D2011_final.doc

Concept paper on processing methods and their labelling
Provedor de dados: Organic Eprints
Autores: Särkkä-Tirkkonen, Marjo; Leskinen, Marita.
Accurate labelling is a very important part of the organic food concept. Therefore, the aspect of how to develop labelling concepts further down the line is important. Creative labelling solutions must be developed to enable consumers to understand the communication and to avoid additional labelling that leads to misunderstandings. Perhaps new types of labelling systems that guarantee that the product is, for example 'carefully processed' or 'hand-crafted' could also be considered.
Tipo: Report chapter
Palavras-chave: Processing; Packaging and transportation.
Ano: 2006
URL: http://orgprints.org/8996/1/processing.pdf

Durchblick im Milchdschungel
Provedor de dados: Organic Eprints
Autores: Bögli, Sarah; Bickel, Regula; Rebholz, Theresa.
Milch wird in vielen unterschiedlichen Varianten angeboten. Wie unterscheiden sie sich? Was steckt in welcher Verpackung? Wir stellen eine Auswahl an biologischen und konventionellen Vollmilchsorten sowie zwei Pflanzendrinks vor.
Tipo: Newspaper or magazine article
Palavras-chave: Processing; Packaging and transportation.
Ano: 2019
URL: http://orgprints.org/34809/1/Bioaktuell-2-2019-Stolz-Rebholz.pdf

Richtlinienanalyse und Beurteilung von Verpackungen  für Bioprodukte
Provedor de dados: Organic Eprints
Autores: Seidel, Kathrin.
Packaging of organic products should fulfil different functions and satisfy high requirements.  In general packaging should guarantee food safety and quality, offer space  for product information and advertisement, be made up of environmental friendly  material and do not contaminate the product by itself. The diversity of packaging of  organic products changed according to the changes of consumer demands for convenience  and smaller packaging as well as to the increased distribution by supermarkets.  The regulations and principles of Bio Suisse with respect to packaging were  therefore revised. Specific proposals and recommendations for the three aspects  ecology, food safety and product quality of organic products were formulated. Additionally  a...
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation.
Ano: 2009
URL: http://orgprints.org/14431/1/Seidel_14431.pdf

Kleine, aber feine Hofbäckerei
Provedor de dados: Organic Eprints
Autores: Rebholz, Theresa.
Exzellente Backwaren produziert die Backstube des Biohofs Bachhalde in Lieli LU. Der Butterzopf hat 2018 die Bio Gourmet Knospe mit Sonderauszeichnung erhalten.
Tipo: Newspaper or magazine article
Palavras-chave: Processing; Packaging and transportation Markets and trade.
Ano: 2019
URL: http://orgprints.org/34413/1/Bioaktuell-01-2019-rebholz.pdf

Hat die ökologische Produktion von Lebensmitteln einen Einfluss auf die Kaufentscheidung bei Produkten verschiedener Herkünfte?
Provedor de dados: Organic Eprints
Autores: Feldmann, Corinna; Hamm, Ulrich.
Dieser Beitrag beschäftigt sich mit der Frage, ob die ökologische Produktion von Lebensmitteln die  Kaufentscheidung von Konsumenten beeinflusst, wenn diese die Wahl zwischen verschiedenen Herkünften von Lebensmitteln haben. Um das Entscheidungsverhalten und die dahinter stehenden Präferenzen der Konsumenten zu untersuchen, wurde ein Kaufexperiment kombiniert mit einer Konsumentenbefragung durchgeführt. Die Befragung fand im November 2013 in jeweils zwei Geschäften in vier Regionen in Deutschland statt. Das Kaufexperiment wurde mit den Produkten Äpfel, Butter, Mehl und Steak durchgeführt. Die Ergebnisse zeigen, dass sich die Präferenzstruktur der produktspezifischen Modelle kaum verändert, wenn das Attributlevel ökologische Produktion nicht bei der...
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation Markets and trade Consumer issues.
Ano: 2014
URL: http://orgprints.org/28563/1/Gewisola-2014-Feldmann%26Hamm-Posterbeitrag.pdf

Shelf life of organic vegetables
Provedor de dados: Organic Eprints
Choice of variety is more important when growing organic vegetables than when growing conventional crops since severe restrictions are placed on the treatments which organic growers can apply to maximise yield and maintain quality. In addition, shelf life can be affected by the low nutrient levels available under organic conditions as well as the slower growth and later maturity of organic produce. Organic produce may also have higher disease and pest loads which will affect crop value and shelf life. In this study, the shelf life of selected varieties of organically grown early carrots, broccoli, lettuce, novelty salads, parsnips and potatoes will be investigated under cool cabinet (20ºC, 50% relative humidity, 1200 lux lighting) and ambient (1ºC, 80%...
Tipo: Project description
Palavras-chave: Processing; Packaging and transportation Vegetables Technology transfer.
Ano: 2023

Mahetoit lasteasutustes
Provedor de dados: Organic Eprints
Autores: Mikk, Merit; Pehme, Sirli; Vetemaa, Airi.
Overview of good practises introducing organic meals in schools and kindergartens in different countries.
Tipo: Other
Palavras-chave: Processing; Packaging and transportation.
Ano: 2010
URL: http://orgprints.org/21161/1/Mahetoit_lasteasutustes.pdf

Sustainability of organic food production: challenges and innovations
Provedor de dados: Organic Eprints
Autores: Niggli, Urs.
The greatest challenge for agriculture is to reduce the trade-offs between productivity and long-term sustainability. Therefore, it is interesting to analyse organic agriculture which is a given set of farm practices that emphasise ecological sustainability. Organic agriculture can be characterised as being less driven by off-farm inputs and being better embedded in ecosystem functions. The literature on public goods and non-commodity outputs of organic farms is overwhelming. Most publications address the positive effects of organic farming on soil fertility, biodiversity maintenance and protection of the natural resources of soil, water and air. As a consequence of focusing on public goods, organic agriculture is less productive. Meta-analyses show that...
Tipo: Journal paper
Palavras-chave: Processing; Packaging and transportation Produce chain management.
Ano: 2015
URL: http://orgprints.org/28730/1/Niggli-2015-ProcNutrSoc-74-1-p83-88.pdf

Making poultry feed more sustainable
Provedor de dados: Organic Eprints
Autores: Nelder, Rebecca.
The tool shows two alternatives to organic soya: oilseed rape and sunflower seeds. It is a written report providing information and research outlines regarding their potential in poultry feedstuff. The nutritional differences of different crops are described in detail and agronomic advice on how to grow the crops is provided.  Aimed at organic farmers in the UK, but relevant to all northern European countries.
Tipo: Practice tool
Palavras-chave: Processing; Packaging and transportation Poultry.
Ano: 2012
URL: http://orgprints.org/36547/1/36547_Tool_25_OK-Net-Ecofeed_osr__sunflower_report__final.pdf

ORGANIC AGRICULTURE IN SOCIAL ENTIRETY - PRINCIPLES VERSUS PRACTICES
Provedor de dados: Organic Eprints
Autores: Nielsen, Thorkild.
The requirements for processing in standards and regulations are only related to technical sub-jects directly oriented towards the production of the products. A broader view on social aspects in the processing company or the environmental influence of the processing units is not part of any governmental regulations for organic foods.  In general it can be stated that the EU-Regulation 2092/91, with the exception of having rules for the use of additives and processing aids, no significant preferences or only tendencies regard-ing the possible ways to regulate or harmonise different aspects of organic food processing in a sustainable direction, have been identified.
Tipo: Report
Palavras-chave: Processing; Packaging and transportation.
Ano: 2006
URL: http://orgprints.org/8733/1/reportOASE.doc

Ginger as an Antimicrobial Agent in the Preservation of Smoke Dried Clarias Gariepinus
Provedor de dados: Organic Eprints
Autores: Ipinmoroti, Mabel Omowumi.
Freshly caught fish were treated with ginger roots extracts at various levels of dilution, 25%(T2), 50%(T2), 75% (T4) while T1, the control was 10% saline solution and then smoked in separate chambers of smoking kiln.  Smoking temperatures ranging between 100 and 2000C. Products were packaged in labelled sterile paper bags and assessed biweekly for spoilage and organoleptic properties. Results analysis showed that peroxide value was lowest in 75% Ginger  (6.04m/Eq/kg) treatment and highest (7.86mEq/kg) in 10% saline solution. Microbial load reduced with increase concentration of extract so were the peroxide values. Ginger preserved products were accepted by consumer seven after the six weeks of storage. Ginger root extracts could serve as preservative for...
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation.
Ano: 2018
URL: http://orgprints.org/33255/3/39%20MO%20Ipinmoroti%20Article.pdf

Schafe und Käserei in Familienhand
Provedor de dados: Organic Eprints
Autores: Hirschi, Christian.
Die Käserei «Fromagerie du Sapalet» in Rossinière VD ist weitherum bekannt. Betrieben wird sie von der Familie Henchoz, die zu den Pionieren der biologischen Milchschafzucht gehört.
Tipo: Newspaper or magazine article
Palavras-chave: Processing; Packaging and transportation Sheep and goats.
Ano: 2019
URL: http://orgprints.org/36432/1/Bioaktuell_7_2019_Hirschi.pdf

Les vrais défis pour le secteur bio
Provedor de dados: Organic Eprints
Autores: Guyer, Urs; Conder, Malgorzarta; Strasser, Fredi.
Emballages sans dangers, augmentation des rendements et évaluation de la durabilité ont été les points principaux de la journée 2017 du Forum national de la recherche bio (FNRB).
Tipo: Newspaper or magazine article
Palavras-chave: Processing; Packaging and transportation.
Ano: 2018
URL: http://orgprints.org/32637/1/bioactualites_1_18_Malgorzata_Conder.pdf

Thermal and photochemical degradation of myoglobin pigments in relation to colour stability of sliced dry-cured Parma ham and sliced dry-cured ham produced with nitrite salt
Provedor de dados: Organic Eprints
Autores: Adamsen, Christina E.; Møller, Jens K.S.; Hismani, Ramadan; Skibsted, Leif H.
Lipophilic and hydrophilic extracts of the red pigments from Parma ham and nitrosylated pigment of dry-cured ham produced with nitrite salt were prepared with acetone/water (75/25 v/v %) solution and aqueous phosphate buffer, respectively. The spectral characteristics differed for both the lipophilic and the hydrophilic Parma ham pigment compared with the dry-cured ham produced with nitrite salt. The red lipophilic pigment(s) extractable from Parma ham was(were) found to be very stable towards thermal degradation in acetone/water (75/25 v/v %) solution for temperatures up to 70 °C in contrast to the lipophilic pigment(s) extractable from dry-cured ham produced with nitrite salt, which was(were) found to have an energy of activation of 99 kJ/mol for thermal...
Tipo: Journal paper
Palavras-chave: Processing; Packaging and transportation.
Ano: 2004
URL: http://orgprints.org/3260/1/artikel.pdf

How to improve consumers' environmental sustainability judgements of foods
Provedor de dados: Organic Eprints
Autores: Lazzarini, Gianna A.; Visschers, Vivianne H. M.; Siegrist, Michael.
Food production and consumption account for approximately one-third of households' environmental impact. Consumers thus play a major role in the shift towards more sustainable foods and diets. An overall sustainability label or simple guidelines may enable consumers to make more environmentally friendly food choices, but whether such information-based tools improve consumers' ability to choose environmentally sustainable foods has not been empirically investigated. This study's online choice task experiment shows that eco-labels and guidelines marginally increased consumers' accuracy in selecting environmentally friendly foods. Respondents adhered, however, more to guidelines than to eco-labels and led to choices with lower environmental impact. In...
Tipo: Journal paper
Palavras-chave: Processing; Packaging and transportation Consumer issues Environmental aspects.
Ano: 2018
URL: http://orgprints.org/34800/1/Lazzarini-etal-2018-JCleanerProduction-Vol198-p564-574.pdf

Korn til mat - lokale verdikjeder
Provedor de dados: Organic Eprints
Autores: Solemdal, Liv.
Utgangspunkt for rapporten er et ønske fra et bakeri om å etablere en lokal verdikjede for korn til mat i Møre og Romsdal. Aktører fra verdikjeden har sammen med veiledere sett på ulike løsninger som er etablert i Trøndelag. I tillegg er det tatt kontakt med andre gards- og bygdemøller i Midt-Norge for å innhente opplysninger om hva som finnes.  For å støtte opp om en videre utvikling i Møre og Romsdal foreslår vi å gjennomføre feltforsøk innen bygg og havre, og i tillegg følge opp det nettverket som er etablert.
Tipo: Report
Palavras-chave: Processing; Packaging and transportation Produce chain management.
Ano: 2018
URL: http://orgprints.org/34304/1/NORS%C3%98K%20Rapport%20nr.%2010%202018%20Korn%20til%20mat_lokale%20verdikjeder.pdf

Code of Practice for Organic Food Processing. With contributions from Ursula Kretzschmar, Angelika Ploeger and Otto Schmid.
Provedor de dados: Organic Eprints
Autores: Beck, Alexander.
The consumers of “low input” and organic foods have specific expectations with respect to quality parameters of processed food. These may relate to the degree of processing, concern about specific additives, nutritional composition, integrity or whole food concepts, the degree of convenience, the level of energy use and transportation distances, but also to food safety.   For many processors, fulfilling all of these expectations represents a tremendous challenge in understanding and implementing the standards requirements in daily practise. Therefore, it is necessary to have in this field a guidance document for processors as well as standard setting institutions and certification/inspection bodies.  In the EU project on “Quality of low input food” (QLIF,...
Tipo: Book
Palavras-chave: Processing; Packaging and transportation.
Ano: 2006
URL: http://orgprints.org/7031/1/beck-2006-code-of-practice.pdf

Molkerei läuft im gleichen Geist weiter
Provedor de dados: Organic Eprints
Autores: Schädeli, Alfred.
Emmi übernimmt die Aktienmehrheit der Molkerei Biedermann in Bischofszell, die 28 Millionen Kilo Biomilch verarbeitet. Diese Nachfolgeregelung stärke den Standort und könne für den Biomilchmarkt von Nutzen sein, erklärt Pius Biedermann im Gespräch mit bioaktuell.
Tipo: Newspaper or magazine article
Palavras-chave: Processing; Packaging and transportation Markets and trade.
Ano: 2005
URL: http://orgprints.org/28446/1/Artikel_Sch%C3%A4deli_8_11.pdf

School catering supply chains: study on 5 cases
Provedor de dados: Organic Eprints
Autores: Spigarolo, Roberto; Sarti, Valerio; Bocchi, Stefano; Giorgi, Giulio.
This study presents accurate data on the school catering systems of five different municipalities which decided to invest on service quality and sustainable development. The aim is to provide a compendium to be considered by other local authorities and then used as an educational tool for drafting new templates for tender specifications.  Regional laws as drivers for promoting organic consumption in school canteens and waste reduction through self service systems are two examples of interesting models for sustainable school food catering. This work does not present a unique best practice model but constellations of reference models for each different situation: in such way each municipality can consult the most fit case study and search the best solution...
Tipo: Report
Palavras-chave: Processing; Packaging and transportation Markets and trade Produce chain management.
Ano: 2010
URL: http://orgprints.org/17623/1/iPOPY_WP3_SupplyChain5Cases_EN.pdf

Alles begann mit einem Käser
Provedor de dados: Organic Eprints
Autores: Hämmerli, Franziska.
Was mit einem Pionier begann, ist heute eine Genossenschaft mit 17 Mitgliedern. Die Biokäserei Prättigau beliefert Grossverteiler und Hofläden – weitere Abnehmer sind willkommen.
Tipo: Newspaper or magazine article
Palavras-chave: Processing; Packaging and transportation.
Ano: 2018
URL: http://orgprints.org/33806/1/Bioaktuell_6_2018_F.Haemmerli.pdf

Fachtagung Bioweinbau 2008
Provedor de dados: Organic Eprints
Tätigkeitsbericht Fachkommission Biovin 2007/8.  ORWINE EU-Projekt: Schlussfolgerungen aus Richtlinien-Analyse für Bio-Weinbau und erste Vorschläge für Vinifikations-Rechtlinien der EU und Schweizer Bio-Verordnung.  Wie und wie weit sollen und können wir die SO2 –Zugaben in Bioweinen reduzieren? Einige Beispielresultate aus den Labor-und On-Farm Versuchen des EU-ORWINE-Projekts.  Verwendung von Zusatzstoffen für die Vinifizierung von biologischen Weinen.  Verwendung von Zusatzstoffen für biologische Weinbereitung.  Aspekte der Mikrobiologie bei der biologischen Weinbereitung.  Falscher Rebenmehltau: Rückblick Saison 2007 und Suche nach Kupfer-Ersatzmitteln.  TOPiwi: Prüfung widerstandfähiger, nachhaltig produzierbarer Rebsorten zur Erzielung erstklassiger...
Tipo: Proceedings
Palavras-chave: Processing; Packaging and transportation Viticulture Regulation.
Ano: 2008
URL: http://orgprints.org/18051/1/haeseli%2Detal%2D2008%2Dbioweinbau.pdf

Preparation of apple powder as a value added product
Provedor de dados: Organic Eprints
Autores: Shrestha, Luna.
The influence of different pre-treatments and drying air temperature on produce quality and drying behaviour of apples was investigated in three section of experiment. Firstly, the interaction of drying air temperature (50°C and 70°C), hot water blanching and use of acids in combination with hot water blanching pre-treatments with moisture content, colour changes and hyperspectral imaging were measured continuously. Based on these results, the effect of ascorbic and citric acid in combination with 50°C blanched slices dried at 70°C had significant influence based upon the overall size of slices, colour and drying rate. However, the results from the second experiment were contradictory with the first experiment while producing apple powder. These variations...
Tipo: Thesis
Palavras-chave: Processing; Packaging and transportation.
Ano: 2015
URL: http://orgprints.org/34398/1/2015_Shrestha_english%20%281%29.pdf

Analyse des Einflusses von Biolandbau-Verordnungen und Richtlinien auf die Sensorik von Produkten
Provedor de dados: Organic Eprints
Autores: Schmid, Otto; Espig, Franziska.
In the EU funded research project Ecropolis (www.ecropolis.eu), a comparative analysis of relevant sensory related requirements in regulations and standards for mainly processed organic products was made. A potential impact matrix of standards requirements on sensory properties of organic food has been made. The empirical verification of product qualities through consumers and sensory laboratory testing showed significant impacts for oil and salami, but no impact for apple, cookies, and tomato sauce.
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation Produce chain management.
Ano: 2013
URL: http://orgprints.org/21592/1/21592_schmid.pdf

Un chou d’un genre particulier
Provedor de dados: Organic Eprints
Autores: Hämmerli, Franziska.
L’entreprise Schöni produit de la choucroute bio – aussi avec des choux provenant de champs pleins de fleurs.
Tipo: Newspaper or magazine article
Palavras-chave: Processing; Packaging and transportation Vegetables Biodiversity and ecosystem services.
Ano: 2018
URL: http://orgprints.org/34064/1/Bioactualit%C3%A9s_9_2018_F.H%C3%A4mmerli.pdf

Unheated soil-grown winter vegetables in Austria: Greenhouse gas emissions and socio-economic factors of diffusion potential
Provedor de dados: Organic Eprints
Autores: Theurl, Michaela C.; Hörtenhuber, Stefan J.; Lindenthal, Thomas; Palme, Wolfgang.
The adaption of historic European cultivation techniques for unheated winter vegetable production has gained momentum during the last years in Austria. Studies that evaluate ecological and socio-economic sustainability-factors of these production techniques are scarce. In this study, we analyze the greenhouse gas emissions along vegetable supply chains based on a life cycle approach and investigate factors of the socio-economic system towards future market diffusion of these new-old technologies based on the Sustainability Assessment of Food and Agriculture Systems (SAFA) guidelines of the Food and Agriculture Organization (FAO). Data of the supply-chains of lettuce, spinach, scallions and red radish was collected from field trials in different climatic...
Tipo: Journal paper
Palavras-chave: Processing; Packaging and transportation Air and water emissions Vegetables Produce chain management Evaluation of inputs.
Ano: 2017
URL: http://orgprints.org/32120/2/Theurl%20et%20al_Winter%20harvest_2017.pdf

Dalla biotica integrata alla Gemma
Provedor de dados: Organic Eprints
Autores: Hirschi, Christian.
Da diversi anni il viticoltore vallesano Didier Joris coltiva la passione per i vini ecologici; ora compie il passo verso la certificazione Gemma. Ritratto di un viticoltore appassionato.
Tipo: Newspaper or magazine article
Palavras-chave: Processing; Packaging and transportation Viticulture.
Ano: 2019
URL: http://orgprints.org/34417/1/Bioattualita-01-2019-hirschi.pdf

Die grüne Fee ist jetzt noch grüner
Provedor de dados: Organic Eprints
Autores: Hirschi, Christian.
Philippe Martin ist der erste Brenner in der Schweiz, der einen Absinth mit der Knospe brennt.
Tipo: Newspaper or magazine article
Palavras-chave: Processing; Packaging and transportation Values; Standards and certification.
Ano: 2019
URL: http://orgprints.org/36266/1/bioaktuell-6-2019-hirschi.pdf

Bioemmentaler im Exil
Provedor de dados: Organic Eprints
Autores: Ackermann, Nadine; Morgner, Marion.
Die Erzeugergemeinschaft Rösslerhof im Allgäu lässt ihre zwei Millionen Kilo Biomilch im Lohn zu Bioemmentaler verarbeiten. Um die Vermarktung zu unterstützen, pflegen die Landwirte enge Kontakte zum Personal hinter den Biokäsetheken.
Tipo: Newspaper or magazine article
Palavras-chave: Processing; Packaging and transportation Markets and trade.
Ano: 2006
URL: http://orgprints.org/28421/1/Artikel_Ackermann_19.pdf

Sauerkraut and sauerkraut juice fermented spontaneously using mineral salt, garlic and algae
Provedor de dados: Organic Eprints
Autores: Wiander, Britta; Palva, Airi.
The use of mineral salt in natural fermentation of white cabbage into sauerkraut and sauerkraut juice, in order to evaluate whether the amount of NaCl could be lowered, was studied. Mineral salt differs from ordinary salt because NaCl is partially replaced by KCl. In the fermentations mineral salt was used in various amounts (0.8–1.5%) and in combination with garlic and algae. The final NaCl concentrations in these fermentation trials were 0.5–0.9%. Fermentations were also carried out with cabbage sliced to different degrees. The sauerkraut juice fermented by using 0.8% mineral salt (0.5% NaCl) was found to have the best sensory quality. The yield of sauerkraut juice increased as the coarseness of the cabbage mix decreased.
Tipo: Journal paper
Palavras-chave: Processing; Packaging and transportation.
Ano: 2011
URL: http://orgprints.org/19436/1/wiander.pdf

REKO-ring for økologiske grønnsaker
Provedor de dados: Organic Eprints
Autores: Land, Anita Marlene.
Intervju med personene bak "Evig grønne enger", som er med i REKO-ring
Tipo: Web product
Palavras-chave: Processing; Packaging and transportation Produce chain management.
Ano: 2018
URL: http://orgprints.org/33870/1/Reko-ring%202018%20AL.pdf

Tartu linna lasteaedade võimalused ja valmisolek mahetoitlustamiseks
Provedor de dados: Organic Eprints
Autores: Tubli, Tiina.
Käesoleva töö eesmärk on uurida ja analüüsida Tartu linna lasteaedade võimalusi ja  valmisolekut mahetoitlustamiseks, lastevanemate ja administratsiooni teadlikkust mahetoidust  ning tuua välja mahetoidu kasutamist soodustavaid ja takistavaid asjaolusid. Selleks  selgitatakse välja:  • millised on lasteaedade praktikad ja võimalused toiduhankimisel?  • kui teadlikud on lasteaedade administratsioon ja hoolekogu liikmed mahetoidu  erinevuste osas?  • kas mahetoiduga seotud teabe kättesaadavust hinnatakse piisavaks?  • kas ja miks soovitakse mahetoitu lasteaias pakkuda?  • milliseid takistusi nähakse mahetoidu pakkumisel lasteaias?  • milliseid on eelistatumad mahedad tootegrupid menüüs?  • milline on küsitletute poolt aktsepteeritud hinnalisa mahetoodete...
Tipo: Thesis
Palavras-chave: Processing; Packaging and transportation.
Ano: 2010
URL: http://orgprints.org/19443/1/Tubli_Tiina_MSc_MH_2010.pdf

Low Temperature Drying and Thermo-Physical Properties of  Brown Seaweeds (Saccharina Latissima)
Provedor de dados: Organic Eprints
Autores: Tolstorebrov, Ignat; Eikevik, Trygve Magne; Bantle, Michael.
The drying kinetics of brown seaweed Sacharina Latissima with and without blanching were investigated in temperature range between 10.0 and 38.0 °C. The drying process is more rapid for raw seaweeds. The effective moisture diffusivity coefficient (with respect to shrinkage) was found in the range between 0.5 and 5.0 10-10 m-2/s. Drying temperature influence on lightness and hue color parameter of the seaweeds. The salt content in raw seaweeds influence on the shape of the sorption isotherm at high relative humidifies. The differential scanning calorimetry of raw seaweed samples revealed glass transition at ultra-low temperature range, while it was not found for blanched seaweeds.  State diagram for drying and freezing of raw seaweeds was made.
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation.
Ano: 2017
URL: http://orgprints.org/33150/1/D3.4%20Tolstorebrov%2C%20Eikevik%2C%20Bantle.pdf

Ich koche mich durchs Jahr
Provedor de dados: Organic Eprints
Autores: Rebholz, Theresa.
Schon seit etwa 400 Jahren wird die Mühle in Sarnen OW als Gaststube betrieben. Seit Jakob Berger den Betrieb vor vier Jahren übernommen hat, weht frischer Biowind durch das Lokal.
Tipo: Newspaper or magazine article
Palavras-chave: Processing; Packaging and transportation.
Ano: 2014
URL: http://orgprints.org/27786/1/ArtikelRebholz_%20ba5.pdf

Verarbeitungseignung und Ertrag von Kartoffeln aus ökologischem Landbau
Provedor de dados: Organic Eprints
Autores: Böhm, Herwart; Haase, Thorsten; Putz, Bernd.
Die Ergebnisse zeigen, dass die zufriedenstellende Erträge mit einer je nach Verarbeitungsrichtung geforderten Sortierung durch die Entwicklung von, dem System des Ökologischen Landbaus angepassten pflanzenbaulichen Optimierungsstrategien möglich ist. Hierzu sind standortangepasste Strategien unter Berücksichtigung von Sortenwahl, Vorfruchtwirkung, Beregnung usw. zu erarbeiten.Die erzielten Qualitäten zum Zeitpunkt der Ernte sind für die Verarbeitungsrichtung Pommes frites als gut bis sehr gut zu bezeichnen. Die Qualität der Sorten mit Chipseignung ist insbesondere nach der Lagerung noch nicht zufriedenstellend gewesen. Hierzu können einerseits die durch Phytophthora-Befall nicht ausgereiften Kartoffeln bzw. andererseits die nicht optimalen...
Tipo: Journal paper
Palavras-chave: Processing; Packaging and transportation Root crops.
Ano: 2002
URL: http://orgprints.org/775/1/775%2Dboehm%2Det%2Dal%2D2002%2Dverarbeitung%2Dkartoffelbau.pdf

Optimisation of herb dryers: Case study on the drying process for three hop farms in Strassbourg, France
Provedor de dados: Organic Eprints
Autores: Amprako, Jessica L.
Abstract Hops (Hurroulus kipulus L.) are basically used in beer production to impart bitterness, aroma, flavour and for microbial stability. The substances in the hop that possess these characteristics are mainly alpha-acid and hop oils. Alpha-acid is an important quality index which most buyers and farmers in the hop industry concentrate on. Several studies in drying of hops have shown that the use of high drying air temperature and constant air speed offer opportunities to save energy and yield welldried hop cones. However, several other factors also affect the drying and the quality of hop cones.  The methodology involved the drying of some varieties of hops in the three farms, Farm 1, 2 and 3, determining the relative humidity of the drying air, the...
Tipo: Thesis
Palavras-chave: Processing; Packaging and transportation.
Ano: 2016
URL: http://orgprints.org/34400/1/2016_Amprako_english.pdf

Nachhaltige Verpackung von Bio-Lebensmitteln: Ein Leitfaden für Unternehmen
Provedor de dados: Organic Eprints
Autores: Seidel, Kathrin; Gerber, Alexander.
Technology improvements as packing material with nano coating, compostable bioplastics or special preparation processes of recycled materials increase the variety of packaging possibilities for organic products. As practical experiences show, packaging experts and therefore important know-how are mostly lacking, due to companies´ size in the organic food industry. The project `Sustainable Organic Food Packaging´: A manual for enterprises Project Title (Nr. 08OE060) discusses packaging from the perspective of organic food producers and supports them in finding the suitable packaging. The manual enables organic enterprises to judge packaging concerning technological, economical, ecological, security-relevant and marketing-relevant characteristics. Based on...
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation.
Ano: 2011
URL: http://orgprints.org/17713/3/Gerber_17713.pdf

Strategic options for sensory quality communication for organic products to different target groups and research needs – results from ECROPOLIS project
Provedor de dados: Organic Eprints
Autores: Schmid, Otto.
In the EU funded research project Ecropolis (www.ecropolis.eu) sensory properties and sensory profiles from organic products as well as consumer expectations were collected and analysed in six European countries (CH, DE, FR, IT; NL, PL).Recommendations were made for organic associations, producers, processors, retailers and wholesalers, in particular through the interactive on-line data base OSIS (http://osis.ecropolis.eu). There are mainly two areas, where strategic options can be developed: a) the product development and b) the sensory quality communication strategies. Communication measures can emphasise the most preferred sensory attributes in order to better attract specific consumer segments. In those countries, where organic labelling has not a...
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation Markets and trade Produce chain management.
Ano: 2014
URL: http://orgprints.org/23750/1/23750%20IFOAM-OWC2014_Schmid_sensory-marketing_full-text_9Febrary2014_MM.pdf

Those Bridges Weren’t Built Overnight!
Provedor de dados: Organic Eprints
Autores: Cevizdalı, Hasan Hüseyin.
Those Bridges Weren’t Built Overnight!
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation Markets and trade.
Ano: 2014
URL: http://orgprints.org/27366/7/27366.pdf

Evaluation of different oat varieties to identify prospective breeding lines for organic agriculture
Provedor de dados: Organic Eprints
Autores: Zute, Sanita; Vicupe, Zaiga; Bleidere, Mara.
Implications   Prospective oat breeding lines investigated in this study under organic management conditions showed significant variation according to grain quality traits that are important for grain processors such as grain size, test weight (TW), grain grades, groat percentage, groat yield and damaged groats. It shows the possibility to develop improved oat varieties specifically designed for organic agriculture that possesses oat grain processing requirements to obtain qualitative organic oat products.
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation Breeding; Genetics and propagation Post harvest management and techniques.
Ano: 2017
URL: http://orgprints.org/31365/1/Zute_njf495_2017_oat_REV%20_110517.docx

Effect of enzyme-aided juice production on the extractability and profile of berry anthocyanins
Provedor de dados: Organic Eprints
Autores: Koponen, Jani M.; Buchert, Johanna; Poutanen, Kaisa S.; Törrönen, A. Riitta.
These experiments showed that the anthocyanin yield increased significantly in certain enzyme-aided treatments as compared to control.
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation.
Ano: 2007
URL: http://orgprints.org/17803/1/piikkio6.pdf

Approaches Used in Organic and LowInput Food Processing: Impact on Food Quality and Safety, Results of a delphi survey from an expert consultation in 13 European countries
Provedor de dados: Organic Eprints
Autores: Kretzschmar, Ursula; Schmid, Otto.
The overall objective of the subproject on processing, where the Delphi expert survey was an important task, is “to develop of a framework for the design of “minimum” and “low input” processing strategies, which guarantee food quality and safety.” It should support the overall aim of the integrated QLIF Project (Quality of Low-Input Food) in improving quality, ensuring safety and reducing costs along the European organic and “low input” food supply chains through research, dissemination and training activities.   The method chosen was the Delphi method. The work was carried out in the form of a two step Delphi survey. In the first round 250 experts in 13 countries in Europe were involved, and were asked to respond to a standardised questionnaire in October...
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation.
Ano: 2006
URL: http://orgprints.org/7098/1/DelphiprocessingUK4.2.doc

A Recipe for change: An agenda for a climate-smart and sustainable food system for a healthy Europe
Provedor de dados: Organic Eprints
Autores: Poppe, Krijn; Sonnino, Roberta; Ahrné, Lilia; Brennan, Loraine; Jacobs, Nick; Carlo, Mango; Menrad, Klaus; Moutou, Katerina; Schmid, Otto; Treyer, Sébastian; Varela, Ortega; Consuelo and Westhoek, Henk.
In this report, a group of European Commission (EC) appointed experts recommend orientations for food and nutrition security research and innovation in the years to come. The report calls for a Research, Innovation and Investment Strategy (RI&amp;IS) in line with the EC FOOD2030 initiative to deliver on four priorities: nutrition for sustainable and healthy diets; climate smart and environmentally sustainable food systems; circularity and resource efficiency of food systems; innovation and empowerment of communities. Using food systems thinking, the experts have reworked and integrated these priorities to develop a mission-type approach.
Tipo: Report
Palavras-chave: Processing; Packaging and transportation Policy environments and social economy Produce chain management Europe.
Ano: 2018
URL: http://orgprints.org/34882/1/Food2030-Recipe-for-Change_Full-Report_June2018.pdf

Wenn weniger mehr ist. Überlegungen zur  Suffizienz bei der Lebensmittelherstellung
Provedor de dados: Organic Eprints
Autores: Müller, Adrian.
Hoher Konsum ist einer der Treiber hinter den Umweltproblemen der heutigen Zeit. Energie, Fleisch, Land, Wasser und wo weiter, – in den Industrieländern konsumieren wir zu viel. Deshalb gewinnt der Begriff der Suffizienz zunehmend an Bedeutung – gemeinhin als „Konsumverzicht“ verstanden, und als Ergänzung zur Effizienz gedacht. Effizienz im weitesten Sinne vermindert die relativen negativen Auswirkungen pro Kilogramm Produkt. Wenn aber gleichzeitig immer mehr dieser Produkte konsumiert wird sinken die totalen Umweltwirkungen auch mit zunehmender Effizienz nicht mehr. Deshalb braucht es die Suffizienz. Sie vermindert die absoluten negativen Auswirkungen durch Verringerung der Gesamtmenge an Produktion.
Tipo: Newspaper or magazine article
Palavras-chave: Processing; Packaging and transportation Policy environments and social economy Environmental aspects.
Ano: 2018
URL: http://orgprints.org/34755/1/AdrianMuller_2018_Suffizienz_Themenheft_aoel2018-Nr6.docx

Performance simulation of a Heat Pump Drying System using R744 as refrigerant
Provedor de dados: Organic Eprints
Autores: Bantle, Michael; Kvalsvik, Karoline H.; Tolstorebrov, Ignat.
Convective drying requires significant amount of thermal energy in order to evaporate water from the product. In most cases this energy, present as latent heat in removed drying air, is not recovered. However, the simultaneous availability of waste heat and thermal energy demand is ideal for heat pump applications.  This case study evaluates the performance of CO2 as refrigerant in heat pump assisted drying system for grain drying. The system was designed for a thermal capacity of up to 400 kW. This allows a mobile design in order to move the heat pump system to different drying locations.  The energy demand of the drying system is decreased to 200 kWh per ton of evaporated water, which equals an energy saving potential of over 70%. Estimated investment...
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation Produce chain management.
Ano: 2016
URL: http://orgprints.org/30672/1/Bantle_PerformanceHPDwithR744.pdf

Vom Rayon ins Gewächshaus
Provedor de dados: Organic Eprints
Autores: Schädeli, Alfred.
Antonio Lettieri von Coop und Biogemüsebauer Manfred Wolf tauschen die Rollen und blicken einander bei der Arbeit über die Schultern. Bald stellen sie fest, dass sie viele gemeinsame Probleme haben. Dies zeigte sich besonders deutlich in diesem Frühjahr.
Tipo: Newspaper or magazine article
Palavras-chave: Processing; Packaging and transportation Vegetables.
Ano: 2006
URL: http://orgprints.org/28407/1/Artikel_Sch%C3%A4deli_12_13.pdf

Approaches Used in Organic and Low Input Food Processing – Impact on Food Quality and Safety. Results of a delphi survey from an expert consultation in 13 European Countries.
Provedor de dados: Organic Eprints
Autores: Kretzschmar, Ursula; Schmid, Otto.
The overall objective of the subproject on processing, where the Delphi expert survey was an important task, is “to develop of a framework for the design of “minimum” and “low input” processing strategies, which guarantee food quality and safety.” It should support the overall aim of the integrated QLIF Project (Quality of Low-Input Food) in improving quality, ensuring safety and reducing costs along the European organic and “low input” food supply chains through research, dissemination and training activities.  The method chosen was the Delphi method. The work was carried out in the form of a two step Delphi survey. In the first round 250 experts in 13 countries in Europe were involved, and were asked to respond to a standardised questionnaire in October...
Tipo: Book
Palavras-chave: Processing; Packaging and transportation.
Ano: 2005
URL: http://orgprints.org/7032/1/kretzschmar-schmid-2005-qlif.pdf

Processing strategies. QLIF subproject 5: Development of a framework for the design of minimum and low input processing strategies, that guarantee food quality and safety
Provedor de dados: Organic Eprints
Autores: Kretzschmar, U.
Organic processing standards already prohibit the use of many chemicals, additives and preservatives, which are used in the processing of conventional foods. Yet, there are frequent discussions of the underlying principles on organic food processing regarding such aspects as environmentally friendly processing, minimal use of additives, sensory quality, and transportation. It is therefore essential to develop a framework or code of practice, which can be used to determine whether novel processing strategies are compatible with organic processing standards and principles as well as consumer demands and expectations in relation to quality characteristics of processed food. In the present subproject part of the research comprised an assessment of alternative...
Tipo: Other
Palavras-chave: Processing; Packaging and transportation.
Ano: 2009
URL: http://orgprints.org/16592/1/16592.pdf

Organic baby food: quality and product range requirements
Provedor de dados: Organic Eprints
Autores: Seidel, Kathrin.
Based on a study of consumers and processors within the EU project Core Organic QACCP the discussion addresses what kind of product range and quality is required for organic baby food.
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation.
Ano: 2008
URL: http://orgprints.org/19411/1/processor_survey_biofach_2008.pdf

Eiskalter Biogenuss
Provedor de dados: Organic Eprints
Autores: Rebholz, Theresa.
Mit ihren Knospe-Glacen hat sich die Berner Gelateria Luna Llena auch überregional einen Namen gemacht.
Tipo: Newspaper or magazine article
Palavras-chave: Processing; Packaging and transportation Values; Standards and certification.
Ano: 2019
URL: http://orgprints.org/35534/1/bioaktuell-05-2019-rebholz.pdf

Minimal and careful processing
Provedor de dados: Organic Eprints
Autores: Nielsen, Thorkild.
In several standards, guidelines and publications, organic food processing is strongly associated with "minimal processing" and "careful processing". The term "minimal processing" is nowadays often used in the general food processing industry and described in literature. The term "careful processing" is used more specifically within organic food processing but is not yet clearly defined. The concept of carefulness seems to fit very well with the processing of organic foods, especially if it is reflected in a broader sense. Although there is no clear common definition of the concept of "careful processing", "care" is an essential value in organic food production encompassing care for the product, the environment and the people.
Tipo: Working paper
Palavras-chave: Processing; Packaging and transportation.
Ano: 2004
URL: http://orgprints.org/3979/1/3979.doc

The Challenges Organic Food Processors Meet at Small Emerging Market – Estonian Case
Provedor de dados: Organic Eprints
Autores: Sarapuu, Kerttu; Pehme, Sirli; Peetsmann, Elen; Matt, Darja.
Organic farming and demand for organic products is continually a growing trend all over the world (Willer et al., 2013). In Estonia the share of organic land is 15% of all agricultural land and the number of organic farmers is also growing (Vetemaa, Mikk 2013). Estonian organic food market is still in forming stage being affected by local organic farming development, marketing situation, economic situation and consumer attitudes. Organic processing has clearly not kept up with organic farming development and market demand so far. At the end of 2012 there were 158 certified processors, but most of them are just packaging or storing, not producing new products (Agricultural Board). Market share of organic food products is marginal (1,6% of total food market...
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation Markets and trade Produce chain management.
Ano: 2014
URL: http://orgprints.org/23726/1/23726%20Sarapuu_et_al_Estonia_IFOAM_OWC_2014_MM.pdf

The effect of feeding cows with hay containing variable amounts of herbs on the cheese quality of hard cheese made with mesophilic starter
Provedor de dados: Organic Eprints
Autores: Pedersen, T.P.; Ardö, Y.; Søegaard, K.; Eriksen, J.
Milk coming from hay feed cows are being used to produce a range of artisanal cheeses in Europe. Hay-milk contains low number of anaerobic Clostridium spores that can be detrimental to cheeses late in the ripening period. The forage composition has in the literature been correlated with elevated contents of plant derived aroma compounds (terpenes) in cheese. Hard cheese was made using milk from three Danish dairy-farms (A, B and C) where the cows had been feed with three different types of hay (Feed 1, 2 and 3) made from forage containing varying amount of herbs. The cheese was produced over three production periods (I, II and III) with all combinations of dairy-farmer and hay-type. A control cheese was made in all three production periods using normal...
Tipo: Journal paper
Palavras-chave: Processing; Packaging and transportation.
Ano: 2014
URL: http://orgprints.org/26573/9/26573.pdf

Development of a framework for the design of minimum processing strategies which guarantee food quality and safety - Principles, concepts and recommendations for the future
Provedor de dados: Organic Eprints
Autores: Kretzschmar, U.; Ploeger, A.; Schmid, O.
Principles of processing of organic and ‘low input’ food have been analysed in the EU funded QLIF project. A literature survey showed that some of the principles are generally accepted (e.g. the use of certified organic ingredients, a certified production chain and minimal use of additives), others are shared broadly (e.g. more careful processing methods, naturalness) and some principles are in discussion mainly in the private sector (e.g. environmental management concepts, social requirements, regional focus). Recent studies showed that consumer associate organic food with the following  dimensions/attributes: health, high quality, the use of natural raw materials, welfare orientated animal husbandry as well as environmentally friendly land use and...
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation.
Ano: 2007
URL: http://orgprints.org/10403/1/Kretschmar%2Detal%2D2007%2DSyntheseProcessing.pdf

Case study: Assesment of chlorine replacement strategies for fresh-cut vegetables
Provedor de dados: Organic Eprints
Autores: Ölmez, Hülya; Särkkä-Tirkkonen, Marjo.
This report contains the final results of work done in a subproject on processing within a large, in-tegrated EU-funded project within the 6th Framework Research Programme in Area 5 on food safety and quality. This integrated project, the QLIF Project (Quality of Low Input Food), aims to improve quality, ensuring safety and reducing costs along the European organic and ‘low input’ food supply chains through research, dissemination and training activities. Within this project a special work package dealt with a ‘case study 1. assessment of chlorine replacement strategies for fresh-cut vegetables’.
Tipo: Report
Palavras-chave: Processing; Packaging and transportation.
Ano: 2008
URL: http://orgprints.org/13449/1/13449.doc

Procesare produselor ecologice
Provedor de dados: Organic Eprints
Autores: Stan, Andreea; Badulescu, Liliana.
Procesarea produselor ecologice prin deshidratare este cel mai vechi procedeu de păstrare a fructelor si legumelor.  Sunt trecute in revista principalele tehnici de procesare prin deshidratare, precum si proiectele europene derulate de către USAMV Bucuresti in acest domeniu: SusOrganic si EcoBerries.
Tipo: Newspaper or magazine article
Palavras-chave: Processing; Packaging and transportation Romania Knowledge management.
Ano: 2018
URL: http://orgprints.org/32872/1/Articol%20popularizare.pdf

Technologische Alternativen zum herkömmlichen Einsatz von Pökelstoffen in Öko-Fleischwaren
Provedor de dados: Organic Eprints
Autores: Beck, A.; Marx, B.; Lücke, F.-K.
On the basis of literature research and opinions of meat processors and other experts, this paper discusses alternatives to the currently permitted use of curing agents in the processing of organic meat. These alternatives include (i) the reduction of addition of nitrite to levels sufficient for the desired sensory properties, (ii) the in situ bacterial formation of nitrite from nitrate naturally present in added vegetable preparations, and (iii) not making use of the beneficial effects of nitrite on the colour and aroma of the product at all. Measures to be taken to compensate for the effects of nitrite, as well as problems in implementation of technological alternatives are discussed.
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation.
Ano: 2007
URL: http://orgprints.org/9417/1/9417_Beck_Vortrag.pdf

Changes in sensory profile and microbiological quality during chill storage of cured and uncured cooked sliced emulsion-type sausages
Provedor de dados: Organic Eprints
Autores: Lücke, Friedrich-Karl; Raabe, Christina; Hampshire, Jörg.
Nine batches of cooked sliced emulsion type sausages, produced from organic meat with or without the use of nitrite, were packed under N2/CO2 (7:3) and vacuum, respectively, and stored at 8°C. During two weeks of storage, the microbiological quality was determined, as well as the sensory quality by using profile analysis. The spoilage flora consisted of lactic acid bacteria and Brochothrix thermosphacta, without clear evidence of an inhibitory effect of nitrite on the growth of these organisms. The sensory profile showed an increase of the sour and rancid aroma and flavour, in parallel to the growth of these microorganisms. These changes were more pronounced in the batches prepared without nitrite. Spots of red discolourations were occasionally observed...
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation.
Ano: 2007
URL: http://orgprints.org/9757/1/luecke%2Detal%2D2007%2Dsausage_storage.pdf

The concept of 'care'in product and process development in organic food production
Provedor de dados: Organic Eprints
Autores: Nielsen, Thorkild; Kristensen, Niels Heine.
Agriculture, the food industry, retail food outlets and consumers exhibit increasing interest in the organic form of production. During each of the last three years, the shift within agriculture to organic production has doubled (Kristensen &amp; Nielsen, 1998). The concept of care plays a central role in both organic farming and subsequent processing. Organic farming organisations and the authorities have until now concentrated their efforts mainly on developing and operationalizing production criteria for primary production. However, the subsequent steps – processing and distribution – that bring the products to the consumer have not enjoyed the same attention.
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation.
Ano: 2003
URL: http://orgprints.org/3974/1/3974.doc

Kennzeichnung biologischer Lebensmittel
Provedor de dados: Organic Eprints
Autores: Bickel, Regula.
Das Merkblatt bietet Unterstützung bei der korrekten Deklaration biologischer Lebensmittel, indem es die Anforderungen und die Möglichkeiten zur Kennzeichnung gemäss den in der Schweiz geltenden gesetzlichen Grundlagen und privatrechtlichen Richtlinien von Bio Suisse und Demeter übersichtlich darstellt.
Tipo: Book
Palavras-chave: Processing; Packaging and transportation Values; Standards and certification.
Ano: 2017
URL: http://orgprints.org/26287/1/1541-kennzeichnung.pdf

Molto più di una macelleria regionale
Provedor de dados: Organic Eprints
Autores: Rebholz, Theresa.
Dal 2016 la Valais Prime Food AG trasforma carne di animali provenienti dall’Alto Vallese e punta su canali di vendita innovativi. Un terzo degli agnelli proviene da aziende Gemma.
Tipo: Newspaper or magazine article
Palavras-chave: Processing; Packaging and transportation Consumer issues.
Ano: 2019
URL: http://orgprints.org/35502/1/Bioattualita-3-2019-rebholz.pdf

Un coup d’oeil dans la jungle du lait
Provedor de dados: Organic Eprints
Autores: Stolz, Hanna; Rebholz, Theresa.
Le lait est vendu en de très nombreuses variantes. Comment se différencient-elles?  Qu’est-ce qui se cache dans quel emballage? Nous présentons ici une sélection de laits entiers biologiques et conventionnels ainsi que deux laits végétaux.
Tipo: Newspaper or magazine article
Palavras-chave: Processing; Packaging and transportation.
Ano: 2019
URL: http://orgprints.org/34822/1/Bioactualites-2-2019-Stolz-Rebholz.pdf

Ansätze zur Verbesserung der Qualitätserhaltung von regionalem Ökogemüse
Provedor de dados: Organic Eprints
Autores: Dumdei, Dipl.-Ing. agr. Katrin; Linke, Dipl.-Ing. Manfred.
For various reasons fruits and vegetables are particularly susceptible to quality losses after harvest and do not satisfy the quality demands of the consumers at purchase. The aim of the project is the optimisation of freshness-preserving provisions along the supply chain such that organic vegetables of regional cultivation reach for the consumer a surplus value through the perceived freshness. Therefore, measurement series were planned which enables the examination of the temperature of selected products along the distribution chain considering spatial and time aspects of the processing steps. Investigation of the overall temperature load allows the estimation of respiration losses by what the degree of quality reduction can be described. This analysis of...
Tipo: Conference paper, poster, etc.
Palavras-chave: Processing; Packaging and transportation.
Ano: 2005
URL: http://orgprints.org/3813/1/3813.pdf

Le premier artisan chocolatier certifié Bourgeon
Provedor de dados: Organic Eprints
Autores: Hirschi, Christian.
Depuis un peu plus d’une année, MR Chocolat propose ses subtiles créations artisanales en qualité Bourgeon.
Tipo: Newspaper or magazine article
Palavras-chave: Processing; Packaging and transportation Values; Standards and certification.
Ano: 2018
URL: http://orgprints.org/33859/1/Bioactualit%C3%A9s_7_2018_Ch.Hirschi.pdf

CO2OK: CO2 – optimierte Großküchen in Hessen - Bilanzierung und Optimierung -
Provedor de dados: Organic Eprints
Autores: Wirz, Axel; Theurl, Michaela C.; Schäfer, Freya; Erhart, Anja.
Ziel des Projektes war es mit Bezug auf die allgemeinen Klimaschutzziele des Landes Hessen Grundlagen für den bisher wenig beachteten Markt der Außer-Haus-Verpflegung (AHV) zu erheben. Dafür sollte eine Treibhausgas (THG) -Bilanzierung in ausgewählten Großküchen durchgeführt werden. Basierend auf den Ergebnissen wurden Optimierungsfelder erarbeitet und aufgezeigt. Zur Gewinnung der entsprechenden Grundlagen wurden sowohl standortbezogene Bilanzierungen als auch die Berechnungen von Einzelmenüs angestrebt. Die Ergebnisse der Bilanzierung sowie die aufgezeigten Optimierungsfelder bzw. THG-Einsparpotenziale, könnten als Basis dienen für die Ausarbeitung von vertiefenden Klimaschutzzielen im Bereich der AHV im hessischen Klimaschutzplan 2025.
Tipo: Report
Palavras-chave: Processing; Packaging and transportation Air and water emissions.
Ano: 2016
URL: http://orgprints.org/31105/1/FiBLGmbH_CO2OK-Ergebniss_neutral.pdf

SusOrganic - Development of quality standards and optimised processing methods for organic produce - Final report
Provedor de dados: Organic Eprints
Autores: Sturm, B.
The SusOrganic project aimed to develop improved drying and cooling/freezing processes for organic products in terms of sustainability and objective product quality criteria. Initially, the consortium focused on a predefined set products to investigate (fish, meat, fruits and vegetables). Contacting participants in the fruit and vegetable sector showed that there is only little perceived need for making changes for the improvement of the processes. At the same time, it became clear that hops and herb producers (drying) face several challenges in terms of product quality and cost of drying processes. Therefore, the range of products was extended to these products. The results of a consumer survey conducted as part the project showed clearly that consumers...
Tipo: Report
Palavras-chave: Processing; Packaging and transportation Food systems Produce chain management.
Ano: 2018
URL: http://orgprints.org/34220/1/Final%20report_SusOrganic_public.pdf

Nachhaltige Verpackung von Bio-Lebensmittel: Ein Leitfaden für Unternehmen
Provedor de dados: Organic Eprints
Autores: Gerber, Alexander; Binder, Cordula; Dylla, Renate; Seidel, Kathrin; Weishaupt, Ralph.
Verbraucher verbinden mit Bio-Produkten hohe Erwartungen. Das schließt eine ökologische Verpackung mit ein. Der Leitfaden "Nachhaltige Verpackung von Bio-Lebensmitteln" liefert Unternehmen der Biobranche in kompakter Form die wichtigsten Informationen zur ökologischen und schadstofffreien Verpackung von Bio-Lebensmitteln: Er beschreibt detailliert die vielfältigen Anforderungen, denen Verpackungen gerecht werden müssen und stellt die gängigen Verpackungmaterialien mit ihren typischen Anwendungsbereichen sowie Aspekten der Qualität und Sicherheit, Ökologie und Ökonomie vor. Beispiele aus der unternehmerischen Praxis zeigen gelungenen Verpackungslösungen aus verschiedenen Bereichen. Eine Checkliste hilft den Unternehmen bei der individuellen Bewertung von...
Tipo: Report
Palavras-chave: Processing; Packaging and transportation Education; Extension and communication.
Ano: 2011
URL: http://orgprints.org/19241/1/hb-1545-verpackungsleitfaden-1.pdf

Salting kinetics and salt diffusivities in farmed Pantanal caiman muscle
Provedor de dados: Pesquisa Agropecuária Brasileira
Autores: Telis,Vânia Regina Nicoletti; Romanelli,Pedro Fernando; Gabas,Ana Lúcia; Telis-Romero,Javier.
The legal Pantanal caiman (Caiman crocodilus yacare) farming, in Brazil, has been stimulated and among meat preservation techniques the salting process is a relatively simple and low-cost method. The objective of this work was to study the sodium chloride diffusion kinetics in farmed caiman muscle during salting. Limited volumes of brine were employed, with salting essays carried at 3, 4 and 5 brine/muscle ratios, at 15%, 20% and 25% w/w brine concentrations, and brine temperatures of 10, 15 and 20ºC. The analytical solution of second Fick's law considering one-dimensional diffusion through an infinite slab in contact with a well-stirred solution of limited volume was used to calculate effective salt diffusion coefficients and to predict the sodium...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Caiman crocodilus yacare; Mass transfer; Meat; Preservation; Processing; Brines.
Ano: 2003
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2003000400012

Morphometric and allometric relations of cage-reared Iguaçu surubim
Provedor de dados: Pesquisa Agropecuária Brasileira
Autores: Feiden,Aldi; Signor,Altevir; Boscolo,Wilson Rogério; Reidel,Adilson; Coldebella,Anderson; Signor,Arcangelo Augusto; Klein,Sidnei.
The objective of this work was to evaluate the morphometric and allometric relations of Iguaçu surubim (Steindachneridion melanodermatum) cultivated in net cages. One hundred and twenty specimens were cultivated at a density of 50 fish per square meter in three 6 m³ net cages. Fish were fed three times a day with commercial feed. Thirty fish were evaluated at 60, 120, 180, and 360 days of cultivation as to the variables: total body, head, clean trunk, viscera, skin, and fin weight; total, standard, and head length; and head and body height. The Iguaçu surubim shows later development of the clean trunk and early development of the other body parts.
Tipo: Info:eu-repo/semantics/report
Palavras-chave: Steindachneridion melanodermatun; Body weight; Development; Processing; Weight class; Yield.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2013000800055

FRUTAS PROCESSADAS SOB A FORMA DE SALADA: PREFERÊNCIAS DOS CONSUMIDORES E SUAS IMPLICAÇÕES NO MERCADO
Provedor de dados: Research in Agricultural & Applied Economics (AgEcon Searh)
Autores: Rosado,   Patricia Lopes; Pires,   Monica De Moura; Perez,   Ronaldo.
Neste estudo avaliam-se as preferências do consumidor quanto ao consumo de salada de frutas minimamente processadas em Viçosa, Minas Gerais. Especificamente, identificam-se os tipos de fruta para compor a salada; o preço que o consumidor estaria disposto a pagar pelo produto; a quantidade de produto por embalagem; o perfil do consumidor, entre outros fatores determinantes do consumo. Os dados obtidos foram submetidos à estatística descritiva. O consumidor potencial possui um perfil de indivíduo propenso a adquirir novos produtos, o que indica sua boa aceitação no mercado. Com relação à embalagem, poder-se-ia optar por cinco tipos de tamanho: 50g, 100g, 150g, 200g e 250g. De maneira geral, percebe-se que a salada de fruta pode-se constituir em oportunidade...
Tipo: Conference Paper or Presentation
Palavras-chave: Demanda; Processamento; Ato de consumo; Demand; Processing; Act of consuming; Food Consumption/Nutrition/Food Safety.
Ano: 2008
URL: http://purl.umn.edu/112765

Secondary Crops Based Farming Systems and Their Integration with Processing and Marketing in Bangladesh
Provedor de dados: Research in Agricultural & Applied Economics (AgEcon Searh)
Autores: Alam,   Jahangir.
This report is an outcome of the study on the second phase of the AGRIDIV project. It examines the performance of a few important secondary crops in the farming systems of some selected areas in Bangladesh. The analysis is limited to the productivity and profitability of different combinations of crops within the secondary crops based cropping system. Another important focus of this study is on value addition of selected CGPRT crops through agro-processing.
Tipo: Report
Palavras-chave: Diversification; Farming systems; Marketing; Processing; Food crops; Crop Production/Industries.
Ano: 2005
URL: http://purl.umn.edu/32718

ESTRATÉGIAS TECNOLÓGICAS E DE POSICIONAMENTO DA OFERTA DE CARNE DE FRANGO NACIONAL
Provedor de dados: Research in Agricultural & Applied Economics (AgEcon Searh)
Autores: Santini,   Giuliana Aparecida; Pigatto,   Gessuir.
The Brazilian poultry chain has been intensely restructured during the last few years to remain competitive in the internal and external markets. Analysis of all the chain levels indicates that the processing segment is characterized by an intense innovation process, in both its product and its processes, resulting in new and improved products and even more automated manufacturing processes. In this context, the poultry processing companies have developed strategies resulting in innovations in the product presentation for the internal consumer, access to new niches in the internal market and adaptations to the demands of the international market. This paper aims to demonstrate the strategies adopted by companies, national and foreign, that are a link in...
Tipo: Journal Article
Palavras-chave: Poultry chain; Technological innovations; Processing; Agribusiness; Agricultural Finance.
Ano: 2008
URL: http://purl.umn.edu/60708

Production, Processing and Marketing of potato in Karnataka, India- An Economic Analysis
Provedor de dados: Research in Agricultural & Applied Economics (AgEcon Searh)
Autores: Bhajantri,   Shrinivas.
Potato (Solanum tuberosum L.) popularly known as ‘The king of vegetables’, is grown in more than 100 countries in the world. Karnataka is one of the important Potato growing state in the country grown mainly in the districts of Hassan, Belgaum, Chikkaballapur and Kolar. The study was conducted to analyze Production, Processing and Marketing of Potato in Karnataka. The study reveals that Hassan district alone account for more than 41 percent potato production in the state. However production (0.40%) and productivity (9.22%) in the district during the last 5 years has shown insignificant growth rate. In Belgaum district potato production and productivity has increased with a growth rate of 5.23 and 10.26 percent which is significant. The potato processing...
Tipo: Thesis or Dissertation
Palavras-chave: Potato; Production; Processing; Marketing; Economic; Analysis; Agribusiness; Agricultural and Food Policy; Consumer/Household Economics; Crop Production/Industries; Food Consumption/Nutrition/Food Safety; Food Security and Poverty; Marketing.
Ano: 2011
URL: http://purl.umn.edu/113945

An Overview of the Canadian Agriculture and Agri-Food System 2009
Provedor de dados: Research in Agricultural & Applied Economics (AgEcon Searh)
This 2009 report provides an economic overview of the Canadian agriculture and agri-food system.  It is meant to be a multi-purpose reference document to provide:  an introduction to the agriculture and agri-food system;  a snapshot of structural changes that are occurring throughout the system in response to various factors; and  background data and information to inform public discussions on challenges and opportunities facing the Canadian agriculture and agri-food system.  Charts and tables with brief accompanying texts are used to summarize information and to provide base performance indicators.  The 2009 report begins with a special feature which describes indicators to benchmark competitiveness of the Canadian agriculture and agri-food sector at the...
Tipo: Report
Palavras-chave: Agri-food; Competitiveness; Consumers; GDP; Employment; Exports; Imports; Innovation; Inflation; Farm typology; Income; Government support; Program payments; Profitability; Processing; Concentration; Water; Agribusiness; Agricultural and Food Policy; Agricultural Finance; Consumer/Household Economics; Crop Production/Industries; Demand and Price Analysis; Environmental Economics and Policy; Farm Management; Food Consumption/Nutrition/Food Safety; Food Security and Poverty; International Relations/Trade; Labor and Human Capital; Land Economics/Use; Livestock Production/Industries; Marketing; Production Economics; Productivity Analysis; Public Economics; Research and Development/Tech Change/Emerging Technologies; Resource /Energy Economics and Policy.
Ano: 2009
URL: http://purl.umn.edu/59885

FEASIBILITY OF OPERATING A LAMB SLAUGHTER PLANT IN NORTH DAKOTA
Provedor de dados: Research in Agricultural & Applied Economics (AgEcon Searh)
Autores: Nudell,   Daniel J.; Petry,   Timothy A.
A group of North Dakota lamb producers who are members of Valley Wool Growers Association identified several niche markets for high quality North Dakota lambs. The potential availability of a closed, but formerly federally inspected, livestock slaughter and meat processing facility in Steele County heightened their interest in determining the feasibility of a cooperatively owned lamb slaughter and processing facility. The cooperative would be patterned after existing and proposed slaughter cooperatives, whereby cooperative members would own shares to supply lambs to the plant on a year-round basis.  The analysis was conducted in several sections corresponding to critical factors which affect feasibility of the plant. The critical factors analyzed included...
Tipo: Working or Discussion Paper
Palavras-chave: Lambs; Slaughter; Processing; Niche market; Lamb prices; Lamb carcass prices; Feasibility; Cooperative; Federal meat inspection; Plant operating expenses; Agribusiness.
Ano: 1997
URL: http://purl.umn.edu/23202

Global Shifts in Agro-Industrial Capital and the Case of Soybean Crushing: Implications for Managers and Policy Makers
Provedor de dados: Research in Agricultural & Applied Economics (AgEcon Searh)
Autores: Goldsmith,   Peter D.; Li,   Bing; Fruin,   Jerry E.; Hirsch,   Rodolfo.
Tremendous shifts are occurring in the location of agro-industrial capital around the globe. To focus discussion on this topic a session was convened at the annual meeting of the International Food and Agribusiness Management Association in Montreux, Switzerland in June of 2004. The session brought together researchers and industry leaders to better understand these dramatic shifts and the implications they hold for the agri-food system. The following article emerges from that session. The first part of the article provides the context for the discussion by looking at global shifts in soybean processing investment. The second part entails reaction by three industry panelists.
Tipo: Journal Article
Palavras-chave: Soybeans; Processing; Investment; Global strategy; Agribusiness; Agricultural and Food Policy.
Ano: 2004
URL: http://purl.umn.edu/8121

THE INTERACTION OF WORKING AND SPECULATIVE COMMODITY STOCKS
Provedor de dados: Research in Agricultural & Applied Economics (AgEcon Searh)
Autores: Carter,   Colin A.; Revoredo-Giha,   Cesar.
This paper models the interaction of working (also called pipeline) and speculative commodity stocks. We model working inventories (i.e., raw material inventories carried by processors) based on Ramey’s (1989) model of inventories as factors of production, which allows us to represent storage under inter-temporal price backwardation, observed in commodity markets. We incorporate both speculative and working stocks in a simple model to analyze the interaction and to simulate the relationship between inter-temporal commodity price spreads and stocks. Our model replicates common price patters found in commodity markets.
Tipo: Working or Discussion Paper
Palavras-chave: Commodity Markets; Inventories; Competitive Storage; Processing; Demand and Price Analysis; Industrial Organization.
Ano: 2005
URL: http://purl.umn.edu/31931

Identification of Pulling Factors for Enhancing the Sustainable Development of Agriculture with Special Reference to Maize in India
Provedor de dados: Research in Agricultural & Applied Economics (AgEcon Searh)
Autores: Singh,   R.P.; Kumar,   Ranjit; Singh,   N.P.
Indian agriculture is highly diversified both in terms of production environment and activities. The main objective of the study is to identify and prioritize constraints and accelerators of agricultural diversification and promotion of selected promising CGPRT crops, I.e: maize. Five states namely Bihar, Madhya Pradesh, Punjab, Rajashtan and Uttar Pradesh have been selected for the study. The results of the study are mainly based on tabular analysis using simple statistical methods like arithmetic mean and standard deviation.
Tipo: Report
Palavras-chave: Diversification; Farming systems; Maize; Marketing; Processing; Crop Production/Industries.
Ano: 2005
URL: http://purl.umn.edu/32682

An Overview of the Canadian Agriculture and Agri-Food System
Provedor de dados: Research in Agricultural & Applied Economics (AgEcon Searh)
This 2008 report provides an economic overview of the Canadian agriculture and agri-food system.  It is meant to be a multi-purpose reference document to provide:  an introduction to the agriculture and agri-food system;  a snapshot of structural changes that are occurring throughout the system in response to various factors; and  background data and information to inform public discussions on challenges and opportunities facing the Canadian agriculture and agri-food system.  The 2008 report begins with a special feature describing recent developments in global commodity markets when prices rose dramatically over the past year. It continues by reviewing each segment of the system, going upstream from consumers to food distribution, food, beverage and...
Tipo: Report
Palavras-chave: Agriculture; Agri-food; Gross Domestic Product; GDP; Employment; Exports; Imports; Innovation; Inflation; Farm typology; Farm income; Government support; Program payments; Profitability; Processing; Concentration; Water; Agribusiness; Agricultural and Food Policy; Agricultural Finance; Consumer/Household Economics; Demand and Price Analysis; Environmental Economics and Policy; Farm Management; Food Consumption/Nutrition/Food Safety; Food Security and Poverty; International Relations/Trade; Labor and Human Capital; Land Economics/Use; Livestock Production/Industries; Marketing; Production Economics; Productivity Analysis; Public Economics; Research and Development/Tech Change/Emerging Technologies; Resource /Energy Economics and Policy.
Ano: 2008
URL: http://purl.umn.edu/46805

The Fate of Horticulture in the East Central European (ECE) Transition Countries: A Case Study of Hungary
Provedor de dados: Research in Agricultural & Applied Economics (AgEcon Searh)
Autores: Burger,   Anna.
Paper presented at the 28th International Horticultural Congress, August 22-27, 2010, Lisboa, Spain
Tipo: Conference Paper or Presentation
Palavras-chave: Hungary; Fruits; Vegetables; Production; Processing; Trade; Cooperation; Crop Production/Industries.
Ano: 2010
URL: http://purl.umn.edu/107617

Prairie Farms Dairy, Inc.: Economic Impact of a Dairy Cooperative [This report is now at http://purl.umn.edu/180971]
Provedor de dados: Research in Agricultural & Applied Economics (AgEcon Searh)
Autores: Cook,   Hugh L.; Combs,   Robert P.
This report is now at http://purl.umn.edu/180971
Tipo: Report
Palavras-chave: Dairy cooperative; Fluid milk; Processing; Distribution; History; Economic impact.; Livestock Production/Industries.
Ano: 1982
URL: http://purl.umn.edu/56159

Operating Patterns of Fruit and Vegetable Processing Cooperatives
Provedor de dados: Research in Agricultural & Applied Economics (AgEcon Searh)
Autores: Swanson,   Bruce L.
Growth of fruit- and vegetable-processing cooperatives slowed in the late seventies. High-growth cooperatives employed more full-time employees and more headquarters personnel than low-growth ones and organized their operations to minimize the impact of the peak season. The 14 cooperatives that were studied sold most of their products to chainstores, but the high-growth cooperatives sold a smaller proportion of their total product to chains and to Federal and State Government agencies than did the low-growth cooperatives.
Tipo: Report
Palavras-chave: Associations; Cooperatives; Financial characteristics; Fruits; Operating features; Organizational features; Processing; Vegetables; Agribusiness.
Ano: 1981
URL: http://purl.umn.edu/52043

Vegetable and Melons Outlook: June 24, 2010
Provedor de dados: Research in Agricultural & Applied Economics (AgEcon Searh)
Autores: Lucier,   Gary; Glaser,   Lewrene K.
Tipo: Report
Palavras-chave: Potatoes; Tomatoes; Lettuce; Onions; Broccoli; Dry beans; Pinto; Dry peas; Lentils; Direct marketing; Supply; Demand; Prices; Retail; Farm; Fresh; Processing; Canned; Frozen; Wholesale; PPI; CPI; Input prices; Data; Market analysis; USDA; ERS; Economic Research Service; United States Department of Agriculture; VGS339; Agribusiness; Crop Production/Industries; Demand and Price Analysis; Marketing; Production Economics.
Ano: 2010
URL: http://purl.umn.edu/92333

Beszerzés az észak-alföldi zöldség-gyümölcs feldolgozó vállalkozásokb
Provedor de dados: Research in Agricultural & Applied Economics (AgEcon Searh)
Autores: Villányi,   Reka.
Az Észak-alföldi Régióban – köszönhetően Szabolcs-Szatmár-Bereg megyének – összesen 60 vállalkozás, szövetkezet, betéti társaság, kft. és rt. foglalkozik zöldség-gyümölcs feldolgozással, konzerv- és fagyasztott termékek gyártásától a pálinka- és lekvárkészítésig. Megállapítható, hogy minél nagyobb az éves árbevétel, annál nagyobb szerepet kap a beszerzési funkció, az ezzel kapcsolatos ráfordítások és a szervezettség. Önálló beszerzési szervezet csupán 13 vállalkozásnál található a hatvan feldolgozóból. Ezek 500 millió Ft feletti árbevétellel rendelkező vállalkozások. A megfelelő beszállító megtalálása, a velük való hosszú távú kapcsolatok kialakítása egyformán fontos, ha van, ha nincs a szervezetben önálló beszerzés. Ahol nincsen beszerzési szervezet, ott...
Tipo: Article
Palavras-chave: Beszerzésmenedzsment; Szervezet; Zöldség; Gyümölcs; Feldolgozás; Purchasing management; Organisation; Vegetables; Fruit; Processing; Agribusiness; Crop Production/Industries; International Relations/Trade.
Ano: 2011
URL: http://purl.umn.edu/119901

Effect of Different Thermal and Non-Thermal Processing Methods on Chemical Composition, Quality Indicators and Apparent Nutrient Digestibility of Full-Fat Soybean
Provedor de dados: Revista Brasileira de Ciência Avícola
Autores: Lehmali,IF; Jafari,MA.
ABSTRACT The aim of this research was to study the effect of thermal and non-thermal processing methods on chemical composition, quality indicators and apparent digestibility of soybean nutrients. For this, four processing methods (unprocessed, extruded, thermal, and gamma radiation) were applied on two soybean varieties (Katol &amp; Caspian). Rations were formulated based on kinds of soybean (processed and unprocessed). The experiment was continued using 600 male Ross broiler chickens during 3 feeding phases (starter, grower, and finisher). Traits were measured and analyzed with the Lsmeans procedure by SAS software. The results showed the interaction effects of soybean varieties and processing methods were significant on the crude fiber, calcium, and...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Digestibility; Processing; Soybean; Thermal; Varieties.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000400327

Microbiological quality of poultry meat: a review
Provedor de dados: Revista Brasileira de Ciência Avícola
Autores: Mead,GC.
Poultry meat can be contaminated with a variety of microorganisms, including those capable of spoiling the product during chill storage, and certain foodborne pathogens. Human illness may follow from handling of raw meat, undercooking or mishandling of the cooked product. While Salmonella and Campylobacter spp. remain the organisms of greatest global concern in this respect, others present include the more recently reported Arcobacter and Helicobacter spp. and, occasionally, verotoxigenic Escherichia coli. Also considered here is the growing problem of antimicrobial resistance among poultry-associated pathogens. Because of the need for a systematic and universally applicable approach to food safety control, the Hazard Analysis Critical Control Point...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Poultry meat; Processing; Microbial contamination.
Ano: 2004
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2004000300001

Effects of Different Dietary Levels of Two Types of Olive Pulp and Exogenous Enzyme Supplementation on the Gastrointestinal tract size, Immunology and Hematology of Broilers
Provedor de dados: Revista Brasileira de Ciência Avícola
Autores: Sayehban,P; Seidavi,A; Dadashbeiki,M; Ghorbani,A; Araújo,WAG; Albino,LFT.
ABSTRACT The effects of the dietary inclusion of olive pulp (OP) and the supplementation of a commercial enzyme blend (ENZ) on the gastrointestinal tract (GIT) size, and immune and hematological parameters were evaluated. In total, 600 one-day-old Ross 308 male broiler chicks were divided into 6 treatments according to a completely randomized design, in a 2×2×2 factorial scheme, consisting of the dietary inclusion of two olive pulp levels (50 and 100 g/kg in diet), two pulp categories (processed and unprocessed), and the inclusion or not of an enzyme blend. On d 42, birds were euthanized and blood samples were collected, and lymphoid, hematologic, and GIT organs were measured. The inclusion of 100g/kg OP in the diets increased jejunum relative weight (J%)...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Alternative feedstuffs; Immune responses; Natural antioxidants; Processing; Visceral physiology.
Ano: 2015
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2015001000073

Using processed feeds for laying quails (Coturnix coturnix japonica)
Provedor de dados: Revista Brasileira de Ciência Avícola
Autores: Murakami,AE; Souza,LMG; Sakamoto,MI; Fernandes,JIM.
The aim of this experiment was to determine the productive performance and egg quality of Japanese quails fed different types of processed rations (mash, extruded, or pelleted). One hundred and forty-four 18-w-old quails (Coturnix coturnix japonica) were housed in galvanized wire cages and fed a 21.50% CP and 2850 kcal ME/kg basal feed supplied in mash, extruded, or pelleted form. Experimental data were analyzed by ANOVA as a complete randomized design, with three treatments (ration forms) and six replicates of eight quails each. When necessary, means were compared by Tukey's test at 5% significance. Quails fed pelleted feed presented higher egg production, feed intake, and egg mass weight as compared to mash- and extruded-diet-fed birds. Under the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Egg quality; Processing; Production performance.
Ano: 2008
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2008000400002

Training of catching teams and reduction of back scratches in broilers
Provedor de dados: Revista Brasileira de Ciência Avícola
Autores: Pilecco,M; Almeida Paz,ICL; Tabaldi,LA; Nääs,IA; Garcia,RG; Caldara,FR; Francisco,NS.
This study evaluated the efficacy of training of catching teams and reduction of back scratches in broilers. The study was carried out in a large broiler company between January and October of 2010, in the region of Dourados, Brazil. During that period, 80 samplings were performed in 80 broiler houses in the micro-regions covered by the company. When broilers were 43 days old, when 5% of the birds in each house were evaluated immediately after catching, when birds were already inside the plastic crates, ready to be transported to the processing plant. Out of a total number of 1,177,600 total, 58,880 broilers were evaluated. Four catching teams (A, B, C, and D), with 24 people each, were trained for four consecutive weeks. By the end of the training course,...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Processing; Catching; Broiler production; Carcass downgrading.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2013000300017

EFFECTS OF DIFFERENT LEVELS OF TWO TYPES OF OLIVE PULP WITH OR WITHOUT EXOGENOUS ENZYME SUPPLEMENTATION ON BROILER PERFORMANCE AND ECONOMIC PARAMETERS
Provedor de dados: Revista Brasileira de Ciência Avícola
Autores: Sayehban,P; Seidavi,A; Dadashbeiki,M; Ghorbani,A; Araújo,WAG; Albino,LFT.
ABSTRACT The effects of the dietary inclusion of olive pulp (OP) and supplementation birds with a commercial enzyme blend (ENZ) on the performance of broilers were evaluated. Six hundred one-day-old male Ross 308 broilers were divided according to a completely randomized design into 10 treatments in a 2×2×2+2 factorial arrangement, consisting of two olive pulp levels (50 and 100 g/kg diet), two pulp categories (processed and non-processed), the inclusion or not of an enzyme blend supplement, and two control treatments without OP and the inclusion or not of the enzyme blend in the diet. Feed intake (FI), weight gain (WG), feed efficiency (FE), energy intake (EI), energy efficiency (EE), protein intake (PI), protein efficiency (PE), feed cost per kg live...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Feedstuffs; Byproducts; Poultry; Processing.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000300489

Processed Canola Meal Effects on the Traits of Egg, Fertility, Cecal Microbial Population and Carcass of Broiler Breeder Hens
Provedor de dados: Revista Brasileira de Ciência Avícola
Autores: Dolatifard,A; Jafari,MA.
ABSTRACT The aim of the current research was to study the effect of canola meal processing methods on the traits of egg, fertility, cecal microbial population, and the carcass of broiler breeder hens. Canola meal was processed by fermentation and enzymatic hydrolysis methods, then was fed to the hens. Four hundred and fifty broiler breeder hens of Ross strain weighing 3300±150 g (40 weeks) were used for 12 weeks. A completely randomized design was used with 6 treatments (unprocessed, processed by Lactobacillus Plantarum, Bacillus Subtilis, Aspergillus Oryzae, Neurospora Sitophila, and Alcalase enzyme) and 5 replications. Fifteen hens were included in each pen. The data collected were analyzed using the LSmeans procedure of SAS software. The treatment...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Caecum; Fermentation; Fertility; Processing.
Ano: 2020
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2020000400308

Self-Monitoring Microbiological Criteria for the Assessment of Hygienic Procedures During Chicken Slaughtering
Provedor de dados: Revista Brasileira de Ciência Avícola
Autores: Dias,MR; Dianin,KCS; Bersot,LS; Nero,LA.
ABSTRACT Self-monitoring procedures are adopted by food industries to ensure the quality and safety of final products, considering hygiene and processing criteria. This study aimed to evaluate contamination in chicken processing, considering the microbiological criteria proposed by self-monitoring systems. Environmental samples from reception, slaughtering and processing were collected from three chicken slaughterhouses (Sl1, Sl2, Sl3), and subjected to microbiological analysis to enumerate hygiene indicators microorganisms: mesophilic aerobes, enterobacteriaceae, coliforms and Escherichia coli. The obtained counts were converted to log10, compared by ANOVA (p&lt;0.05) and self-monitoring microbiological criteria for each slaughterhouse were considered. In...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Chicken; Self-monitoring; Hygiene; Slaughtering; Processing.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2017000200317

Processing on the sanitary quality of seeds of Panicum maximum cv. ‘Tanzânia’
Provedor de dados: Revista Brasileira de Engenharia Agrícola e Ambiental
Autores: Melo,Lilian F.; Silva,Givanildo Z. da; Panizzi,Rita C.; Martins,Cibele C.
ABSTRACT The aim of this study was to evaluate the sanitary quality of seeds of Panicum maximum cv. ‘Tanzânia’, following the several phases of the seed processing process. Seeds were sampled before processing and after leaving the air and screen machine (upper and intermediary screens and bottom); first gravity table (drift, upper and intermediate spouts); second gravity table (upper, intermediate, and lower spouts), and treating machine for dyeing the seeds. The sanitary analyses were conducted according to the filter paper method, with and without superficial disinfestation of the seeds, which were incubated at a temperature of 20 ± 2 °C with photoperiod of 12 h for seven days. Some seed processing steps may reduce the incidence of seeds of P. maximum...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Processing; Seed pathology; Health.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662017001000715

Simultaneous optimization of coffee quality variables during storage
Provedor de dados: Revista Brasileira de Engenharia Agrícola e Ambiental
Autores: Abreu,Giselle F. de; Rosa,Sttela D. V. F. da; Cirillo,Marcelo A.; Malta,Marcelo R.; Clemente,Aline C. S.; Borém,Flávio M.
ABSTRACT The objective of the study was to use methodology of simultaneous optimization of multiple responses applied to an experimental design to determine the best combination of storage period and conditions for preservation of coffee beans. Coffea arabica L. fruits were harvested in the ripe stage of maturation, processed using wet and dry methods, and dried to 11% (wet basis) moisture content. Part of the beans was hulled, while the other part was hulled only after the beans were stored under two different environmental conditions: cooled air at 10 ºC with 50% relative humidity; and at 25 ºC without controlling the relative humidity. Samples were taken at 3, 6, and 12 months intervals in order to evaluate quality. The data were submitted to the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Coffea arabica L.; Processing; Hulling.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662017000100056

Experimental silo-dryer-aerator for the storage of soybean grains
Provedor de dados: Revista Brasileira de Engenharia Agrícola e Ambiental
Autores: Coradi,Paulo C.; Lemes,Ângelo F. C.
ABSTRACT This study aimed to verify the capacity of silo-dryer-aerator prototype equipment operating as a silo-storage-aerator for soybean quality analysis. Soybeans with water content of 17% (wet basis – w.b.) were dried and stored in a silo-dryer-aerator system that was designed using a drying chamber, four independent storage cells, and a static capacity of 164 kg. Another batch of grains was stored in a silo-storage-aerator with a capacity of 1,200 kg. The experiment was set up in a completely randomized factorial 5 × 4 experimental design including five grain batches stored after being dried at 30, 40, and 50 °C (mixed grains were dried at three temperatures) in the silo-dryer-aerator cells and one mixed grain batch stored in the silo-storage-aerator...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Glycine max (L.); Postharvest; Processing; Quality.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662018000400279

Post-harvest of parsley leaves (Petroselinum crispum): Mathematical modelling of drying and sorption processes
Provedor de dados: Revista Brasileira de Engenharia Agrícola e Ambiental
Autores: Corrêa Filho,Luiz C.; Martinazzo,Ana P.; Teodoro,Carlos E. de S.; Andrade,Ednilton T. de.
ABSTRACT Parsley is a species of wide production and trade in Brazil due to its high consumption as a condiment, fresh or dried. In the development of equipment used for drying, it is important to simulate and obtain theoretical information about the behavior of water loss for each product. Given the increasing use and potential commercialization of condimental plants, the objective of this work was to determine the isosteric heat of parsley leaves and fit mathematical models to the experimental data obtained in drying and desorption processes. The modified GAB and Midilli models were the most appropriate to describe the desorption isotherms and drying curves, respectively, for the studied temperatures. The isosteric heat varied from 3394.6 to 2830.0 kJ...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Spice plant; Processing; Isosteric heat.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662018000200131

Bocaiuva jelly: preparation, physicochemical and sensory evaluation
Provedor de dados: Revista Brasileira de Fruticultura
Autores: Silva,Vanessa Mandu da; Campos,Raquel Pires; Borsato,Aurélio Vinícius; Candido,Camila Jordão; Donadon,Juliana Rodrigues.
Abstract  Bocaiuva cultivation, mainly in Mato Grosso do Sul, has a strong socio-economic and environmental appeal. Bocaiuva pulp is rich in nutrients and has antioxidant action, and its use in the formulation of jellies minimizes post-harvest losses and provides market with a product with high nutritional value throughout the year. The aim of this work was to elaborate and chemically and sensorially evaluate jellies produced with bocaiuva pulp (Acrocomia aculeata (Jacq.) Lodd ex Mart) of two morphotypes, orange and yellowish pulp, characterizing fresh pulps and jellies regarding physical and chemical parameters. Diluted pulp and sugar (1: 1), pectin and citric acid were used in jelly processing. Fresh pulp and jelly made with yellowish pulp showed higher...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Acrocomia aculeata (Jacq.) Lodd ex. Mart; Processing; Acceptability; Bioactive.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452018000500901

Characterization and Marmelade processing potential of quince cultivars cultivated in tropical regions
Provedor de dados: Revista Brasileira de Fruticultura
Autores: Curi,Paula Nogueira; Coutinho,Givago; Matos,Mariana; Pio,Rafael; Albergaria,Francielly Corrêa; Souza,Vanessa Rios de.
Abstract  With the purpose of adding value to the final product and aiming to identify which cultivars implanted in tropical regions are more appropriate for the processing of marmelade, the objective of this study was to characterize and evaluate the influence of different cultivars of quince (‘Fuller’, ‘Smyrna’, ‘Portugal’, ‘Provence’, ‘Mendonza Inta-37’, ‘Alaranjado’, ‘Lajeado’, ‘CTS 207’, ‘D’Angers’ and ‘Bereczy’) grown in tropical Brazilian regions, on the physical-chemical characteristics, rheological properties and the consumer acceptance of the obtained marmelade. The different quince cultivars presented great variability among themselves in relation to physical and physicochemical characteristics. However, the cultivars studied gave rise to...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Cydonia oblonga; Quince cultivars; Marmelade; Processing.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452018000200803

Chemical and sensory analysis of juices and cuts of ‘Bordô’ and ‘Niágara Rosada’ grapes
Provedor de dados: Revista Brasileira de Fruticultura
Autores: Frölech,Dianini Brum; Assis,Adriane Marinho de; Nadal,Michele Carla; Mello,Letícia Leal de; Oliveira,Bruna Andressa dos Santos; Schuch,Márcia Wulff.
Abstract  the aim of this study was to evaluate the chemical characteristics and sensory acceptance of juices and cuts of ‘Bordô’ and ‘Niágara Rosada’ grapes. The experimental design was in a one-factor scheme, with five levels. Treatments were: T1 – ‘Bordô’ (100%); T2 – ‘Bordô’ (70%) + ‘Niágara Rosada’ (30%); T3 – ‘Bordô’ (50%) + ‘Niágara Rosada’ (50%); T4 – ‘Bordô’ (30%) + ‘Niágara Rosada’ (70%); T5 – ‘Niágara Rosada’ (100%). Chemical analyses were: content of soluble solids, pH and titratable acidity, and sensory analyses were: color, aroma, flavor, body and global acceptance. For the soluble solids content, the highest averages were verified in T1, T2 and T3 treatments. As for pH, the highest value was recorded in T3, T4 and T5 treatments, while the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Grapevine; Vitis spp; Processing.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452019000100902

Physical, chemical, microbiological and sensory carachterization of Manipuça jellies for municipal school meals of Fortaleza-CE
Provedor de dados: Revista Brasileira de Fruticultura
Autores: Azevedo,Lidiane Medeiros Freitas; Lucena,Eliseu Marlônio Pereira de; Bonilla,Oriel Herrera; Silveira,Márcia Régia Souza da; Silva Júnior,Antenor.
Abstract  This research aimed to characterize the physical, chemical, microbiological and sensory characterization of manipuçá (Mouriri cearensis Huber) jellies as an alternative to school meals of an elementary public school in Fortaleza-CE. The fruits, in maturation stages 4 (mature) and 5 (senescent), were collected in the Botanical Garden of São Gonçalo, in São Gonçalo do Amarante-CE. Initially, the fruits of manipuça were processed and to obtain the jelly five formulations were proposed (treatments) containing different proportions of water and pulp (4:1-F1; 4:2-F2, 4:3-F3: 4:4-F4; and 4:5-F5), which then they were subjected to physicochemical analysis (total soluble solids-TSS; total titratable acidity-TTA; pH; TSS/TTA ratio-SAR; vitamin C-CV; total...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Mouriri cearensis; Restinga fruit; Exploitation; Processing; Food technology.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452018000100901

BIOACTIVE COMPOUNDS IN CONVENTIONAL AND NO ADDED SUGARS RED STRAWBERRY GUAVA (Psidium cattleianum Sabine) JELLIES
Provedor de dados: Revista Brasileira de Fruticultura
Autores: REISSIG,GABRIELA NIEMEYER; VERGARA,LISIANE PINTANELA; FRANZON,RODRIGO CEZAR; RODRIGUES,ROSANE DA SILVA; CHIM,JOSIANE FREITAS.
ABSTRACT  This study aimed to prepare jellies of conventional type of red strawberry guava (with added sucrose) and no added sugar and evaluate the physical and chemical composition and content of bioactive compounds in them. Four jellies formulations were prepared: conventional with addition of sucrose (F1), aspartame (F2), saccharin and cyclamate (F3), acesulfame and sucralose (F4). Physicochemical analysis of pH were carried out, as well as analysis of titratable acidity, total soluble solids, ashes, proteins, lipids, moisture, carbohydrates, calories, lightness, color tone, total phenols, anthocyanins, carotenoids, ascorbic acid and antioxidant activity, by the capture of DPPH and ABTS radicals. Conventional and no added sugars jellies did not differ...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Native fruits; Processing; Phytochemicals; Special purpose foods.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452016000300901

USE OF UMBU (SPONDIAS TUBEROSA ARR. CAMARA) PULP FOR PREPARATION OF DIET CEREAL BAR
Provedor de dados: Revista Brasileira de Fruticultura
Autores: SILVA,ADRIANA SANTOS DA; SANTANA,LIGIA REGINA RADOMILLE DE; BISPO,ELIETE DA SILVA; LOPES,MARIANGELA VIEIRA.
ABSTRACT  Umbu is a fruit very appreciated by the Brazilian Northeast people, but these fruits show great perishability. Cereal bars production with fruits addition is interesting because allow the technological use of noble raw materials, besides to reduce umbu post-harvest losses. The aims of this study were the production of diet bars with umbu pulp and to carry out the chemical, physical and sensory characterization of these products. Different gums were studied as binder agents and sucralose and acesulfame-K as sweeteners, in the elaboration of four treatments of diet bars: BUA (Arabic gum), BUC (carrageenan), BUT (tara), BUX (xanthan) and the control treatment BUCT (with glucose syrup and sucrose). The chemical, physical and sensory data were...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Processing; Gum; Sensory quality; Dietary fiber.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452018000200903

Chemical, physico-chemical and sensory characterization of mixed açai (Euterpe oleracea) and cocoa´s honey (Theobroma cacao) jellies
Provedor de dados: Revista Brasileira de Fruticultura
Autores: Melo Neto,Biano Alves de; Carvalho,Elck Almeida; Pontes,Karen Valverde; Barretto,Waldemar de Sousa; Sacramento,Célio Kersul do.
Four formulations of mixed açaí (Euterpe oleracea) (A) and cocoa´s honey (Theobroma cacao) (CH) jellies were prepared according to the following proportions: T1 (40% A:60% CH), T2 (50% A:50% CH), T3 (60% A: 40% CH) and T4 (100% A - control). All formulations were prepared using a rate 60:40 (w/w) of sucrose and pulp, plus 0.5% pectin and the products reached to average of 65% soluble solids content. The jellies were analyzed by chemical and physicochemical (titratable acidity, pH, soluble solid content, dry matter, total protein, lipids, vitamin C and calories) and sensory characteristics; also were evaluated levels of P, K, Ca, Mg, Fe, Zn, Cu and Mn. It was used a hedonic scale of 7 points to evaluate the attributes: overall impression, spreadability,...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Sensory analysis; Minerals; Processing.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452013000200030

Effect of cooking on the bioactive compounds and antioxidant activity in grains cowpea cultivars
Provedor de dados: Revista Ciência Agronômica (RCA)
Autores: Barros,Nara Vanessa dos Anjos; Rocha,Maurisrael de Moura; Glória,Maria Beatriz Abreu; Araújo,Marcos Antônio da Mota; Moreira-Araújo,Regilda Saraiva dos Reis.
ABSTRACT The present study evaluated the effect of cooking on the levels of bioactives compounds and antioxidant activity in grains cowpea cultivars. The analysis were performed on the raw samples and after cooking in pressure cooker. Regarding the bioactive compounds present, the grain cultivar BRS Aracê exhibited the highest levels of total phenolic compounds (mg/100 g) both before and after cooking, 205.10 ± 2.89 and 150.62 ± 2.64, respectively. Spermine and spermidine were identified in the cultivars (mg/kg) BRS Milênio in the amount of 120.5 in crude and 50.4 in cooked grain, in the BRS Tumucumaque in the amount of 116.2 in crude and 47.9 in cooked grain, exhibited significant losses of these compounds after cooking. It was not detected the presence...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Vigna unguiculata; Functional food; Antioxidants; Processing.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902017000500824

A mixed model applied to joint analysis in experiments with coffee blends using the least squares method
Provedor de dados: Revista Ciência Agronômica (RCA)
Autores: Paulino,Allana Lívia Beserra; Cirillo,Marcelo Angelo; Ribeiro,Diego Egídio; Borém,Flávio Meira; Matias,Gabriel Carvalho.
ABSTRACT The aim of the present study was to propose a mixed model for a sensory analysis of four experiments with blends of different standards of quality, including the species Coffea Arabica L. and Coffea Canephora. Each experiment differed in the proportions used to formulate the blends and the concentrations used in preparing the beverages, these being 7% and 10% coffee powder for each 100 ml of water. The response variables under analysis were the sensory characteristics of the beverage found in an assessment made by a group of trained tasters, considering taste, bitterness and a final score. Each description followed a numerical rating scale of intensity that ranged from 0 to 10. The model was implemented using the least squares method; this led to...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Processing; Quality; Arabica; Conillon.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000300345

QUANTIFICATION OF PHYSICAL LOSSES PRODUCTS IN A PLANT OF FEED - DOI: 10.13083/1414-3984/reveng.v23n2p105-118
Provedor de dados: Revista Engenharia na Agricultura
Autores: Paulo Carteri Coradi; Universidade Federal de Mato Grosso do Sul; Adílio Flauzino de Lacerda Filho; Universidade Federal de Viçosa / Departamento de Engenharia Agrícola; José Benício Paes Chaves; Universidade Federal de Viçosa / Departamento de Tecnologia de Alimentos; Evandro de Castro Melo; Universidade Federal de Viçosa / Departamento de Engenharia Agrícola.
The aim of the study was to evaluate the quantity, costs and contaminations of the physical losses of products (corn, meals, flours, feeds, and micro ingredients) caused by the maintenance system utilized in equipment of the different stages of a feed production mill. The experiment was conducted in a feed industry with production capacity of 1,000 ton day-1. Firstly, an assessment of the maintenance system used in the feed mill was performed, after the products losses were quantified in the external and internal sectors of the milling steps. Two methods were utilized for loss quantification: per sector and per equipment of the feed industry. Samples of the products were collected in different points of the area evaluated for counting of fungi and...
Tipo: Artigo Avaliado por Pares
Palavras-chave: Armazenamento control; Industry; Ingredients; Processing; Quality.
Ano: 2015
URL: http://www.seer.ufv.br/seer/index.php/reveng/article/view/421

Sensory profile and physical-chemical analysis of integral grape juice prepared through steam extraction process
Provedor de dados: Revista Scientia Agraria Paranaensis
Autores: Villa, Fabíola; Potrich, Celio; Dall'Oglio, Paulo Antonio.
For the making of juice of integral, without additive of sugars, as well as well as the elasticized well, the level of milk and flavored. As vegetable materials were used as cultivars Bordô, Tannat, Moscato and Niagara Rosada. The berries were placed without a steam extractor to extract the whole juice. Three types of juices were analyzed: Bordô, Moscato / Niagara Rosada and Tannat. Two extractions were performed for each treatment, considering each extraction as a repetition. As a form of preservation uses a pasteurization. The result is 50%. With the product ready, sensory and physical tests were performed by sampling. Sensory analysis was based on appearance, smell and gustatory parameters, following a Likert scale. Physical, chemical, and concentrated...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Vitis spp.; Processing; Agroindustry; Steam extraction process.
Ano: 2018
URL: http://e-revista.unioeste.br/index.php/scientiaagraria/article/view/19663

Sensory characteristics and chemical composition of pink shrimp (Farfantepenaeus brasiliensis) smoked with the presence and absence of the carapace
Provedor de dados: Revista Scientia Agraria Paranaensis
Autores: Silva, Thiberio Carvalho da; Rocha, Joana D´Arc Maurício; Santos, Vagner Gerônimo do Nascimento; Bridi, Vinicius Ricardo Calcagno; Signor, Altevir; Boscolo, Wilson Rogério.
Abstract - Objective of this study was to evaluate the smoking process in pink shrimp (Farfantepenaeus brasiliensis) prepared with and without the shell, through the proximal composition and sensory characteristics. Thus, we used 60 tails (abdomen) shrimp with individual average weight of 16.67 g, were divided into two treatments, with and without shell. After curing, they were evaluated sensorily, portions 30 tasters, using a simple stimulation method and 90 g samples were stored (-15 °C) for later analysis proximal composition. The smoked shrimp showed average values ​​of crude protein (28.93%), moisture (62.15%), lipids (1.30%) and ash (8.14%) higher compared to the shrimp in natura (88.72%, 10.36%, 0.43% and 0.92%, respectively). There was no effect of...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Chemical alteration; Preservation; Processing; Technology of fish.
Ano: 2017
URL: http://e-revista.unioeste.br/index.php/scientiaagraria/article/view/13768

Respiratory activity and quality of beet and while minimally processed
Provedor de dados: Revista Scientia Agraria Paranaensis
Autores: Sanches, Alex Guimarães; Silva, Maryelle Barros da; Moreira, Elaine Gleice Silva; Costa, Jaqueline Macedo; Cordeiro, Carlos Alberto Martins.
Beet (Beta vulgaris L.) is a tuberous root of great agricultural importance and has been gaining value in the line of minimally processed products. The knowledge of the respiratory behavior and the postharvest quality of this vegetable, due to the processing to which it is submitted, has great importance to prolong its shelflife. The roots were stored for 7 days in a refrigerator at 5 ± 3 ºC and evaluated daily for respiratory rate, ethylene production, soluble solids content, titratable acidity, ascorbic acid content and betalein. All the evaluated characteristics presented influence of the time and the condition of storage, in beet with and withouth processing, on the respiratory pattern and the attributes of quality. In general, the storage of no...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Beta vulgaris L.; Coloring; Processing; Metabolism.
Ano: 2017
URL: http://e-revista.unioeste.br/index.php/scientiaagraria/article/view/13562

กระบวนการผลิตผลิตภัณฑ์ข้าวนึ่งสำเร็จรูป
Provedor de dados: Thai Agricultural Research Repository
Autores: Numfon Sitachitta.
The research aim to improve the process of quick cooking parboiled rice by using the combined process; drying and freezing technique. The product; quick cooking parboiled rice had 0.39 g/cm3 of bulk density and after they were rehydrated by hot water for 3minutes they had a completed grain, look like a fresh cooked parboiled rice (control) not significantly in hardness, stickness, L and b* value had higher than control, were investigated 4 peaks by DSC technique at 51-67 dec C, 77-88 deg C, 92-105 deg C and 105-116 deg C that mean gelatinized temperature range of rice starch had lower enthalpy than control, easier for cooking.
Tipo: Collection
Palavras-chave: Quick cooking parboiles rice; Drying; Freezing; Processing; ข้าวนึ่งหุงสุกเร็ว; การทำแห้ง; การแช่แข็ง; กระบวนการผลิต.
Ano: 2012
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5361

Seed drying and processing for corn and sorghum
Provedor de dados: Thai Agricultural Research Repository
Autores: Dougherty, George M.
4 tables
Palavras-chave: Corn; Maize; Sorghum; Seed production; Seed drying; Processing; ข้าวโพด; ข้าวฟ่าง; การผลิตเมล็ดพันธุ์; กระบวนการผลิตเมล็ดพันธุ์.
Ano: 1981
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4075

Effect of processing on cassava starch quality: 1. Drying
Provedor de dados: Thai Agricultural Research Repository
Autores: Sriroth, K.; Piyachomkwan, K.; Jarerat, A.; Oates, C.G.
Palavras-chave: Cassava; Drying; Processing; Starch.
Ano: 2000
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4813

Elementary study for corn flour production from Opaque-2
Provedor de dados: Thai Agricultural Research Repository
Autores: Udom Kanchanapakornchai; Somchai Prabhavat.
1 ill., 1 table
Palavras-chave: Corn; Maize; Opaque-2; Corn flour; Production; Processing; ข้าวโพด; โอเพค 2; แป้งข้าวโพด.
Ano: 1976
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/3882

Research report on corn products
Provedor de dados: Thai Agricultural Research Repository
Autores: Paichit Chandrawong.
1 ill., 2 tables
Palavras-chave: Corn; Maize; Corn foods; Corn products; Corn oil; Corn flakes; Corn meal; Hominy feed; Corn gluten feed; Corn oil cake; Corn syrup; Corn sugar; Corn sugar molass; Corn starch; Corn margarine; Dietary foods; Dextrose; Processing; Producttion; ข้าวโพด; น้ำมันข้าวโพด; ผลิตภัณฑ์จากข้าวโพด.
Ano: 1976
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/3881

การแปรรูปหน่อไม้จากไผ่บนที่สูง: หน่อไม้ดองเต้าเจี้ยว
Provedor de dados: Thai Agricultural Research Repository
Autores: Montatip Yunchalad; Siriporn Sathonsaowapark; Rasame Supasri.
Study on bamboo shoot utilization of high land bamboo, the aims were to develop  formula of a pickled bamboo shoot in fermented soybean, which should be an acceptability of consumer and health benefits. 4 formulas of  the pickled bamboo shoot in fermented soybean in hermetically sealed package were carried out  using 3 species of bamboo shoot e.g. Bambusa oldhamii,  Dendrocalamus latiflorus and Phyllostachys makinoi as following  : a pickled bamboo shoot in fermented soybean, a pickled  bamboo shoot  in fermented soybean mixed with ginger,  a pickled  bamboo shoot  in fermented soybean mixed with ginger and red chili and a pickled  bamboo shoot  in fermented soybean mixed with chili. They were analyzed for chemical and microbial properties, including an...
Tipo: PhysicalObject
Palavras-chave: Pickled bamboo shoot; Soybean; Processing; Ginger; Fermented soybean; Chilli; Dendrocalamus latiflorus; Bambusa oldhamii; Phyllostachys makinoi; หน่อไม้ดองเต้าเจี้ยว; ขิงดองเต้าเจี้ยว; พริกดองเต้าเจี้ยว; หน่อไม้ไผ่หยก; หน่อไม้ไผ่หวาน; การแปรรูป; คุณภาพทางเคมี; การปนเปื้อนเชื้อจุลินทรีย์; การยอมรับของผู้บริโภค; อ่างขาง.
Ano: 2012
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5253

โครงการอันเนื่องมาจากพระราชดำริจังหวัดหนองบัวลำภู
Provedor de dados: Thai Agricultural Research Repository
Autores: Chana Srisompan; Yotsaporn Tansomrot; Sukwittaya Pasopa; Waraporn Boonprakom; Ekasith Sakulku.
Udon Thani Rice Research Centre had conducted the 5 Royal Development projects at Nong Bua Lam Phu province in 2014; i.e. the “Pid Thong Lang Phra” project, the “Mobile Agricultural clinic” under the patronage of HRH Crown Prince Maha Vajiralongkorn, and the “Family Love-bonding” project. The main objective of the activities conducted under these royal development projects was to set up the learning center  for farmers in the communities about subjects on good seed quality production technology, appropriated cultural practices, and product development for value-added of the rice products. Farmers in the community can adopt these technologies to improve their production efficiencies, which will ultimately help strengthening the family institution in...
Tipo: Collection
Palavras-chave: Royal Development Project; Rice; Processing; Nong Bua Lam Phu province; GABA rice; โครงการพระราชดำริ; ข้าว; การแปรรูป; จังหวัดหนองบัวลำภู; ข้าวกล้องงอก.
Ano: 2015
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5936

Physiological and sensorial quality of Arabica coffee subjected to different temperatures and drying airflows
Provedor de dados: Acta Scientiarum: Agronomy
Autores: Alves, Guilherme Euripedes; Borém, Flávio Meira; Isquierdo, Eder Pedroza; Siqueira, Valdiney Cambuy; Cirillo, Marcelo Ângelo; Pinto, Afonso Celso Ferreira.
The objective of this study was to evaluate the correlation between a group of physiological variables (electrical conductivity, potassium leaching, and germination percentage) and a group of drying kinetics variables (drying time and drying rate) in addition to verifying the relation between drying kinetics variables and coffee quality as a function of processing type, temperature, and drying airflow. Coffee drying was conducted in a fixed-layer dryer at two temperatures and two airflows. After drying, an evaluation of the physiological and sensorial quality was conducted. Based on the results obtained, the following conclusions were drawn: coffee that is processed via a dry method is more sensitive to mechanical drying with heated air than coffee...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Ciências Agrárias. Engenharia Agrícola. Engenharia de Processamento de Produtos Agrícolas. Pré-processamento de produtos agrícolas drying kinetics; Processing; Drying rate. Pré-processamento de produtos agrícolas.
Ano: 2017
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/31065

Maize kernel size and texture: production parameters, quality of eggs of the laying hens and electricity intake
Provedor de dados: Acta Scientiarum: Animal Sciences
Autores: Vieira Filho, Javer Alves; Garcia, Edivaldo Antônio; Seraphim, Odivaldo José; Murakami, Elise Saori Floriano; Molino, Andréa Britto; Santos, Graciene Conceição dos.
The influence of maize corn size and texture on the performance parameters of laying hens and power consumption required for grinding maize corn were evaluated. The experiment was carried out on 384 Isa Brown hens, 36 weeks old, penned in a conventional aviary with 562.5 cm2 bird-1 stocking rate. The treatments were distributed in a completely randomized 2 x 3 factorial design (maize textures: flint and dent; and milling degree: fine, medium and coarse) with eight replicates of eight birds per plot. Data were evaluated with SISVAR and means were compared by Tukey’s test at 5% probability. Difference was reported for the variable texture and flint increased the variables feed intake and egg weight. Significant difference in the characteristics of egg...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Feed consumption; Energy efficiency; Processing; Production of eggs.
Ano: 2015
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/25561

Nutrient, antioxidant and anti nutrient composition of value added products made with underutilized forest produce Bay leaf (Cinnamomum tamala)
Provedor de dados: Agricultural Engineering International : The CIGR e-journal
Autores: KUNA, APARNA; Sahoo, Manas Ranjan; Mandarapu, Sowmya; Mayengbam, Premi Devi; Dasgupta, Madhumita; Mulinti, Sreedhar.
This study made an attempt to develop value added products (bay leaf tea powder, bay leaf saffron tea powder, bay leaf basil tea powder, bay leaf mint sparkle powder, bay leaf spice cubes and bay leaf spice mix) with underutilised forest produce bay leaf. The developed products were evaluated for sensory acceptability and best  acceptable products (bay leaf tea powder and bay leaf spice cube) were evaluated for nutrient, antioxidant and anti nutrient composition in comparision with fresh bay leaf. The results indicated that bay leaf tea powder was rich in ash (18.67 ± 1.21) and protein (12.91 ± 0.81) content and bay leaf spice cube was rich in crude fiber (10.50 ± 2.79) content. Highest amount of proline (4.15 ± 0.11), phenols (8.73 ± 0.10), ascorbate...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Bay leaf; Value addition; Underutilized; Processing; Nutrition.
Ano: 2020
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5508

TECHNICAL INVESTIGATION ON THE METHOD AND CONSTRAINTS ON CASHEW NUTS PROCESSING IN ENUGU STATE
Provedor de dados: Agricultural Engineering International : The CIGR e-journal
Autores: chikwado, ugwu kenneth.
Technical investigation on the method and constraints on cashew nuts processing in Enugu state of Nigeria was carried out and a survey made involving the use of questionnaire and personal interview during the field trips. The aim was to technically investigate the difficulties encounter in cashew nuts processing in Enugu State and suggest the means of improving on the difficulties. The manual and mechanical methods of processing cashew nuts were investigated. From the result of the survey, it was found that majority of cashew nuts processors visited processed the nuts by manual means and only few were processing mechanically.  The results showed that most of the machines from the mechanical processors visited were not functional.  The results of the survey...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Technical; Investigation; Method; Constraints; Cashew Nuts; Processing.
Ano: 2020
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5094

Changes and prospects for rice processing at the Niger Office in Mali
Provedor de dados: Agricultural Engineering International : The CIGR e-journal
Autores: Yacouba Mamadou, COULIBALY; Michel, HAVARD.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Socio economics; Post harvest technology Rice; Processing; Rice; Stakeholders; Profitability; Competitiveness; Mali.
Ano: 2015
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3017

Dhal Recovery From Enzyme Pretreated Pigeon Pea Cultivar Gjp1
Provedor de dados: Agricultural Engineering International : The CIGR e-journal
Autores: Dabhi, Mukesh N.; Sangani, V P; Rathod, P J.
GJP1 variety is newly developed variety of pigeon pea. It gives higher seed yield as compared to other varieties. Pigeon pea is mostly consumed in the form of splits hence, it is necessary to verify its hulling efficiency and utmost dhal recovery. Pre milling treatments are generally employed to loosen the seed coat to remove husk without losing any edible portion and better dhal recovery.  Xylanase, pectinase and cellulose enzymes were used to evaluate the milling properties of pigeon pea grains. Efforts were made to evaluate the effect of enzymatic parameters, i.e., enzyme concentration (20-50 mg/100g dry matter), incubation time (4-12 h), incubation temperature (35-55 oC) and tempering water pH (4.0-6.0) on hulling efficiency were optimized using...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Processing; Milling; Enzyme Pigeon pea; Enzyme; Dhal recovery; Pretreatment; Hulling efficiency.
Ano: 2018
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/4762

CHARACTERIZATION AND INFLUENCE OF SUBTROPICAL PERSIMMON CULTIVARS ON JUICE AND JELLY CHARACTERISTICS
Provedor de dados: Anais da Academia Brasileira de Ciências
Autores: CURI,PAULA N.; TAVARES,BRUNA S.; ALMEIDA,ALINE B.; PIO,RAFAEL; PASQUAL,MOACIR; PECHE,PEDRO M.; SOUZA,VANESSA R.
ABSTRACT To increase the availability to consumers and add more value to persimmon (Diospyros kaki L.), which is a very perishable and seasonal fruit and in order to identify which cultivars grown in subtropical regions are more suitable for processing in the form of juice and jelly, as well as understand what the consumer profile is for these products, the objective of this study was to evaluate the influence of different persimmon cultivars (Rama Forte, Mel, Guiombo and Taubaté) grown in subtropical regions of Brazil on the physicochemical characteristics, rheological properties and sensory acceptance of the resulting juice and jelly in order to identify cultivars with the greatest potential for industrial use. The different studied persimmon cultivars...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Persimmon; Subtropical; Jelly; Juice; Processing.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652017000301205

Nutritional value of high moisture corn silage in the diet of Holstein cows
Provedor de dados: Arquivo Brasileiro de Medicina Veterinária e Zootecnia
Autores: Persichetti Júnior,P.; Almeida Júnior,G.A.; Costa,C.; Meirelles,P.R.L.; Silveira,J.P.F.; Panichi,A.; Silva,M.G.B.; Factori,M. A.; Cavasano,F.A.; Mendonça,S.A.
Five Holstein cows were distributed in a 5x5 latin square design to assess the effect of replacement levels of dry ground corn grain (DGCG) by high moisture corn silage (HMCS) on intake, total nutrient digestibility and plasma glucose, according to the following treatments: 1) 100% DGCG; 2) 75% DGCG and 25% HMCS; 3) 50% DGCG and 50% HMCS; 4) 25% DGCG and 75% HMCS; 5) 100% HMCS. The experiment lasted 70 days, divided into five phases of 14 days each. The digestibility was obtained using chromic oxide (Cr2O3) as the indicator. Fecal samples were collected twice daily and blood samples were collected on the last day of each period before the first meal (0h) and 2h, 4h, 6h and 12h after the meal. There was no effect (P&gt;0.05) on the intake of dry matter...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Starch; Digestibility; Glucose; Chromium oxide; Processing.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000501495

Tropical Fruit Pulps: Processing, Product Standardization and Main Control Parameters for Quality Assurance
Provedor de dados: Brazilian Archives of Biology and Technology
Autores: Silva,Carlos Eduardo de Farias; Abud,Ana Karla de Souza.
ABSTRACT Fruit pulp is the most basic food product obtained from fresh fruit processing. Fruit pulps can be cold stored for long periods of time, but they also can be used to fabricate juices, ice creams, sweets, jellies and yogurts. The exploitation of tropical fruits has leveraged the entire Brazilian fruit pulp sector due mainly to the high acceptance of their organoleptic properties and remarkable nutritional facts. However, several works published in the last decades have pointed out unfavorable conditions regarding the consumption of tropical fruit pulps. This negative scenario has been associated with unsatisfactory physico-chemical and microbiological parameters of fruits pulps as outcomes of little knowledge and improper management within the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Processing; Standards of identity and quality; Vegetable product; Food safety.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132017000100502

Influence of post harvest processing conditions on yield and quality of ground turmeric (Curcuma longa L.)
Provedor de dados: Brazilian Archives of Biology and Technology
Autores: Bambirra,Maria Lúcia A.; Junqueira,Roberto G.; Glória,Maria Beatriz A.
Studies were carried out to evaluate the influence of post harvest processing conditions on yield and quality of ground turmeric. Rhizomes were peeled, cooked (autoclave or immersion) in water or alkaline media, sliced, dehydrated, ground, sieved, packaged in polyethylene bags and stored for 60 days at room temperature. Yields ranged from 9.84 to 14.51 g of powder/100 g of rhizome with moisture varying from 8.84 to 9.86 g/100 g. Peel removal caused 30% mass loss but the powder obtained had higher intensity of yellow and red. Cooking caused a reduction in dehydration time and provided a powder with lower moisture content, higher levels of curcuminoid pigments and higher Hunter CIE L*, a* and b* values. Cooking by immersion provided higher quality powder...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Turmeric; Curcuminoid pigments; Natural colorants; Processing.
Ano: 2002
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132002000600004

Processing of bluefish, Pomatomus saltatrix using natural smoke flavouring as coadjuvant
Provedor de dados: Brazilian Archives of Biology and Technology
Autores: Gonçalves,Alex Augusto; Prentice-Hernández,Carlos.
The bluefish (Pomatomus saltatrix) constitutes the main fishing resource in Rio Grande do Sul (Brazil) coast in the autumn, winter and spring months. Considering that this fish is highly perishable, to have its shelf life increased an adequate treatment and processing are needed as soon as its capture occurs. Its use in the elaboration of a smoked product can represent considerable economic growth, if compared to its current "in natura" or frozen commercialization. A bluefish base smoked product was elaborated using natural smoke flavouring (known commercially as liquid smoke) defining the adjusted technological characteristics during the processing. The best form of liquid smoke application (immersion or sprinkling) was chosen sensorially by hedonic...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Bluefish; Processing; Smoked fish; Liquid smoke.
Ano: 1999
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131999000100006

Bioactive compounds content of chimarrão infusions related to the moisture of yerba maté (Ilex Paraguariensis) leaves
Provedor de dados: Brazilian Archives of Biology and Technology
Autores: Bastos,Deborah H. M.; Fornari,Ana Claudia; Queiroz,Yara S.; Torres,Elizabeth A. F. S.
The aim of this study was to evaluate the effects of the processing stages of yerba maté (Ilex paraguariensis) on the moisture content of the leaves and the efficiency of the aqueous extraction of some bioactive substances. Samples of yerba maté were analyzed for caffeine, phenolic acids (caffeic acid, 5-caffeoilquinic acid) and flavonoids (quercetin, kaempferol and myricetin) by HPLC equipped with a diode array detector. Processing widely influenced the caffeine and 5-caffeoilquinic acid content of the aqueous extract (p &lt; 0.05), which was related to the moisture content of the leaves. Caffeic acid was present in 45% of the in infusions from dried mate leaves. Quercetin, myricetin and kaempferol were not detected.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Yerba maté (Ilex paraguariensis); Processing; Bioactive substances.
Ano: 2006
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132006000400007

Dimethoate degradation in plants and during processing of yerba maté leaves
Provedor de dados: Brazilian Archives of Biology and Technology
Autores: Schmalko,Miguel E.; Ramallo,Laura A.; Ferreira,Darío; Berlingheri,Rubén D.
The objective of this research was to study degradation kinetics of dimethoate in plants of Ilex paraguariensis Saint Hilaire (or yerba maté) and during its processing. To determine dimethoate concentration, a capillary gas chromatography technique with a mass selective detector was used. Half-life times in plants ranked between 9.8 and 11.8 days. During processing, with a blanching and two drying steps, dimethoate concentration decayed to a 22.7% of its initial value (in dry basis); while during seasoning step (at 45°C), half-life time was 17.3 days. With these values, preharvest safety interval was determined.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Dimethoate; Pesticide; Degradation; Processing; Ilex paraguariensis; Yerba maté.
Ano: 2002
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132002000600003

Lactococcus bacteriophages isolated from whey and their effects on commercial lactic starters
Provedor de dados: Brazilian Archives of Biology and Technology
Autores: Oriani,Maria Raquel de Godoy; Yokoya,Fumio.
The incidence of phages of lactic acid bacteria in milk industry and their effects on acidification ability of commercial lactic acid starters were studied. Cheese whey samples (33 samples) were collected from 17 factories. A total of 16 bacteriophages were isolated (12 specific for Lactococcus lactis, 3 for L. diacetylactis and one capable of lysing both species). The results showed that 10% reduction in acidification tests was not good indication of phage in the sample. The majority of samples showed reduction higher than 10%, although only 65% were phage positive. The isolated phages were quite stable and showed no reduction in infectivity even after 20 daily replications. A pool of bacteriophages was prepared from isolates and inoculated in 12...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Bacteriophage; Lactococcus; Cheese making; Milk; Processing.
Ano: 2004
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000400009

Use of a proteolytic enzyme in cocoa (Theobroma cacao L.) processing
Provedor de dados: Brazilian Archives of Biology and Technology
Autores: Brito,Edy Sousa de; Pezoa García,Nelson Horacio; Amancio,Allan César.
Protein hydrolysis using an exogenous protease on cocoa nibs was performed to verify the formation of precursors and the effect on cocoa flavour. An experimental design was used to check the influence of temperature (30 to 70 ºC) and enzyme : substrate ratio [E/S] (97.5 to 1267.5 U g-1 of protein). The % Degree of Hydrolysis (% DH) was affected mainly by [E/S] leading to a 4-fold increase (from 5 to 20 %) after 6 hours of treatment. During cocoa nibs roasting, there was a greater consumption of hydrolysis compounds in the sample treated with protease as compared to the control, indicating their participation in the Maillard reaction. An increased perception of chocolate flavour and bitter taste was observed in a product formulated with protease treated...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Cocoa; Flavour; Protein hydrolysis; Processing.
Ano: 2004
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000400008

Physicochemical and antioxidant capacity analysis of colored sweet potato genotypes:  in natura and thermally processed
Provedor de dados: Ciência Rural
Autores: Vizzotto,Márcia; Pereira,Elisa dos Santos; Vinholes,Juliana Rocha; Munhoz,Priscila Cardoso; Ferri,Núbia Marilin Lettnin; Castro,Luis Antonio Suita de; Krolow,Ana Cristina Richter.
ABSTRACT: Sweet potato ( Ipomoea batatas (L.) Lam) is one of the most popular and ancient roots of Brazil and it can be consumed at different forms such as boiled, roasted or as sweets. Its cooking can lead to physicochemical transformations altering the nutritional properties. The objective of this study was to evaluate the physicochemical characteristics, bioactive compounds and antioxidant capacity of twelve sweet potato genotypes of varying pulp color in natura and roasted. Soluble solids, acidity, sugars, carotenoids, anthocyanins, phenolic compounds and antioxidant capacity were analyzed in the following sweet potatoes genotypes: cream pulp (Rubissol, Cuia, ILS03, ILS10, ILS12, ILS24 and ILS44); orange pulp (Amelia and Beauregard); and purple pulp...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Carotenoids; Anthocyanins; Processing; Bioactive compounds; Ipomoea batatas.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000400751

Peach cultivars from tropical regions: characterization and processing potential
Provedor de dados: Ciência Rural
Autores: Curi,Paula Nogueira; Tavares,Bruna de Sousa; Tadeu,Maraísa Hellen; Melo,Evaldo Tadeu de; Pio,Rafael; Souza,Vanessa Rios de.
ABSTRACT: In order to increase the availability to consumers and add even more value to peaches (Prunus persica (L.) Batsch) and to identify which cultivars grown in tropical regions are more suitable for jelly processing, the objective of this study was to characterize and evaluate the influence of different peach cultivars (‘Aurora’, ‘Biuti’, ‘Bonão’, ‘Centenário’, ‘Diamante’, ‘Douradão’, ‘Libra’, ‘Régis’ and ‘Tropical’) cultivated in tropical regions on the physicochemical characteristics, rheological properties and sensory acceptance of the resulting jelly. The evaluated cultivars presented great variability among themselves in relation to the physical and physicochemical characteristics. The jellies elaborated from these cultivars; although,...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Prunus persica (L.) Batsch; Sensory quality; Processing.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017001200203

Intake and ingestive behavior of rams fed with increasing inclusions of babassu endocarp meal I in their diet (Orbignya spp.)
Provedor de dados: Ciência Rural
Autores: Sá,Hemilly Cristina Menezes de; Borges,Iran; Macedo Junior,Gilberto de Lima; Neiva,José Neuman Miranda; Silva,Veridiana Basoni; Sousa,Jhone Tallison Lira de.
The objective of this work was to investigate the ingestive behavior of sheep fed with different inclusions of babassu endocarp meal I. The animals receive isofibrous, isoenergetic and isonitrogenous diets containing the by-product in increasing levels of inclusion (zero; 7,5%; 15%; 22,5%). Twenty rams were used in this study and distributed in four treatments with five repetitions each. The ingestive behavior was conducted over a period of 24 hours, with visual observations at 5 minutes intervals and the variables being: idle, ruminating, feeding and chewing. The study demonstrated that the dry matter intake in function of the body weight and the metabolic weight decreased linearly as the babassu endocarp meal I was included in the diet. The feeding,...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: By product; Fiber; Lambs; Processing; Ruminant.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782014001102084

Advanced lines of Jalapeño pepper with potential for mechanical harvesting
Provedor de dados: Ciência Rural
Autores: Gomes,Lucas Matias; Ribeiro,Cláudia Silva da Costa; Ragassi,Carlos Francisco; Silva,Lorena Sousa; Reifschneider,Francisco José Becker.
ABSTRACT:  The objective of this study was to evaluate the plant and fruit characteristics in advanced lines of Jalapeño pepper for mechanical harvesting. Thus, two experiments were carried out in the field. Experiment I (2015) was conducted as a randomized block design (three replications and eight plants per plot) and Experiment II (2016) in a completely randomized design (five replications and ten plants per plot). In 2015, lines CNPH 30,112, CNPH 30,118, CNPH 30,147, CNPH 30,159, CNPH 30,183, and CNPH 30,245 were evaluated, together with the control ‘BRS Sarakura’. Significant differences were detected for fruit and plant characteristics (P&lt;0.05). Lines CNPH 30,118, CNPH 30,147, CNPH 30,159, and CNPH 30,245 were selected based on plant height and...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Capsicum annuum L.; Capsaicinoids; Breeding; Earliness; Processing; Soluble solids.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000200151

Influence of osmotic dehydration on bioactive compounds, antioxidant capacity, color and texture of fruits and vegetables: a review
Provedor de dados: Ciência Rural
Autores: Landim,Ana Paula Miguel; Barbosa,Maria Ivone Martins Jacintho; Júnior,José Lucena Barbosa.
ABSTRACT: Osmotic dehydration (OD) is a conservation technique applied to foodstuffs, which promotes partial reduction of water, extends their shelf life and reduces both post-harvest losses and changes in product characteristics. Currently, it has been given emphasis on trying to understand how the process affects the quality of processed vegetables, because process variables can interfere in their antioxidant capacity, color and texture. Moreover, the antioxidant capacity can be affected by chemical changes, leaching losses, reduced moisture and solid gain as well as the present bioactive in the profile of the performed analysis method. In color, the overall changes are caused by temperature increase, which can cause enzymatic and/or non-enzymatic...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Processing; Quality; Phytochemicals.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016001001714

Blackberry (Rubus spp.): influence of ripening and processing on levels of phenolic compounds and antioxidant activity of the 'Brazos' and 'Tupy' varieties grown in Brazil
Provedor de dados: Ciência Rural
Autores: Zielinski,Acácio Antonio Ferreira; Goltz,Caroline; Yamato,Maira Akemi Casagrande; Ávila,Suelen; Hirooka,Elisa Yoko; Wosiacki,Gilvan; Nogueira,Alessandro; Demiate,Ivo Mottin.
Fruits from temperate and tropical climates which have high levels of antioxidant compounds are the source of numerous studies concerning the correlation with benefits to human health. The objectives of this study were to quantify the anthocyanins and phenolic compounds and also to measure the antioxidant activity (ferric reducing antioxidant power - FRAP) of blackberries from two varieties grown in southern Brazil ('Brazos' and 'Tupy') at three stages of ripening; unripe, semi-ripe, ripe and their products (pulp and fermented products). During fruit ripening it was observed that weight, size, diameter and sugars increase significantly and acidity decreased significantly. The anthocyanin content ranged from 4.19 (semi-ripe 'Tupy' variety) to 205.75mg...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Rubus spp.; Antioxidant activity; Ripening stage; Processing.
Ano: 2015
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000400744