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	Provedor de dados AgEcon (1) Autor Popovics, Peter Andras (1) Palavra-chave Agribusiness (1) Asymmetry (1) Dairy sector (1) Food Consumption/Nutrition/Food Safety (1) Milk production (1) Oligopolistic market structure (1) Price transmission (1) Production Economics (1) Productivity Analysis (1) Mais... Tipo do documento Thesis or Dissertation (1) Ano 2008 (1) País United States (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 254 Primeira ... 1 2 3 4 5 6 7 8 9 ... Última 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 ArchiMer 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 ArchiMer 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 ArchiMer 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 Organic Eprints 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 Organic Eprints 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 Organic Eprints 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 Organic Eprints 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 Organic Eprints 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 Organic Eprints 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 Organic Eprints 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 Organic Eprints 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 Organic Eprints 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 Organic Eprints 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 Organic Eprints 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 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 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 Organic Eprints 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 Organic Eprints 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 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 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 Registros recuperados: 254 Primeira ... 1 2 3 4 5 6 7 8 9 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco