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