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