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| Registros recuperados: 254 | |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| Registros recuperados: 254 | |
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