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| Registros recuperados: 303 | |
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| L’obiettivo generale del progetto è quello di acquisire conoscenze che permettano di salvaguardare il patrimonio di sostanze bioattive lungo le fasi che compongono la filiera produttiva, definendo sia le condizioni più idonee per ottenere la massima ritenzione di tali sostanze, che le strategie di mercato per aumentare la competitività delle produzioni biologiche. In particolare, gli scopi sono: identificare le molecole bioattive di interesse funzionale delle specie considerate; valutare la bioattività dei prodotti oggetto di studio in relazione alle capacità antiossidanti ed antiproliferative nei confronti di cellule tumorali umane coltivate in vitro; determinare i punti e le procedure che debbono essere controllate al fine di minimizzare la... |
| Tipo: Research Programme description |
Palavras-chave: Food security; Food quality and human health "Organics" in general Markets and trade Processing; Packaging and transportation. |
| Ano: 2024 |
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| 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 |
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| 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 |
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| Traffano-Schiffo, Maria Victoria; Tylewicz, Urszula; Laghi, Luca; Castro-Giraldez, Marta; Romani, Santina; Rocculi, Pietro; Ragni, Luigi; Dalla Rosa, Marco; Fito, Pedro J.. |
| Plant cellular structure could be considered a complex organized system where flows are carried out by different solutes or solvents transports systems. Passive transports, which is based on the free energy gradients, involve symplastic, apoplastic and aquaporins transmembrane transports. During osmotic dehydration (OD) treatment the semipermeable membranes such as plasma membrane and tonoplast, are forced to separate, due to the water losses from the vacuoles, starting the process known as plasmolysis, characterized by the loss of the turgor pressure. In the last years, OD has been extensively studied for the partial dehydration of fruits and vegetables in order to obtain semi-moist products; however, it presents some limitations such as the low... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2017 |
URL: http://orgprints.org/33198/1/Electroporation-Traffano-Schiffo%202017.pdf |
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| Ziel des Forschungsvorhabens war es, hinsichtlich einer Stärkung und Förderung ökologischer Produkte in der Außer-Haus-Verpflegung (AHV), repräsentative Daten und verlässliche Ergebnisse zu gewinnen, die die aktuelle Situation darstellen und eine Entscheidungsgrundlage für zielgerichtete Fördermaßnahmen bilden. Dazu wurde eine repräsentative schriftliche Befragung bundesweit mit Entscheidungsträgern der Gemeinschaftsverpflegung und eine telefonische Umfrage mit Akteuren der Individualverpflegung durchgeführt. Öko-Produkte kommen in 31 % der Einrichtungen der Gemeinschaftsverpflegung und in 21 % der Gastronomiebetriebe zum Einsatz. Der ermittelte Anteil an Öko-Produkten am Lebensmitteleinsatz in der Gemeinschaftsverpflegung beläuft sich auf 8 % und auf 5 %... |
| Tipo: Project description |
Palavras-chave: Markets and trade Processing; Packaging and transportation. |
| Ano: 2024 |
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| Nowacka, Malgorzata; Tylewicz, Urszula; Romani, Santina; Dalla Rosa, Marco; Witrowa-Rajchert, Dorota. |
| Ultrasounds are air vibrations and they generate a rapid series of compression and expansion, having an increasing effect on mass diffusion when combined with osmotic dehydration process (OD). The aim of this work was to investigate the effect of ultrasound (US) pretreatment on the texture, color, chlorophyll content, water activity and thermal properties in terms of freezable water content of osmotic dehydrated kiwifruit. Kiwifruits slices (10 mm thick) were subjected to ultrasonic waves in the bath at a frequency of 35 kHz for 10, 20 and 30 minutes. The osmotic dehydration was carried out by immersion of the samples in 61.5% sucrose solution equilibrated at 25°C for pre-established contact period of 0, 10, 20 and 30 min. The results showed that... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2016 |
URL: http://orgprints.org/33201/1/Nowacka%20et%20al.-ISEKI%202016.pdf |
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| Das Vorhaben hat zum Ziel, die Produktionstechnik von ökologischen Fertig- und Convenienceprodukten weiter zu entwickeln und die Qualität der Produkte zu verbessern. Der Fokus liegt auf heiß abzufüllenden Cook-and-Chill-Fertiggerichten sowie auf Fertigsoßen und -suppen im Klein- und Großgebinde, außerdem auf der Konservierungsmöglichkeit von Frischgemüse und Salaten unter modifizierter Atmosphäre. Im Projekt sollen: - ökologische und gesundheitlich unbedenkliche Bindemittel identifiziert werden, die sich für die Herstellung von heißen und kalten Fertiggerichten, Cook-and-Chill-Gerichten, Suppen und Soßen eignen. - Antioxidantien identifiziert werden, die sich zur Einarbeitung in Verpackungen von Salaten und geschnittenem Gemüse eignen. - für... |
| Tipo: Project description |
Palavras-chave: Food security; Food quality and human health Regulation Processing; Packaging and transportation. |
| Ano: 2024 |
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| Alföldi, Thomas; Dierauer, Hansueli; Stöcklin, Milo. |
| Die Backqualität von Bioweizen hat in der Vergangenheit zu teils kontroversen Diskussionen innerhalb der Getreidebranche geführt. Im Vordergrund steht dabei der Proteingehalt, der bei Bioweizen aufgrund des tieferen N-Düngungsniveaus generell tiefer ist als bei nicht biologisch angebautem Weizen. Jetzt hat sich die Branche auf ein neues Protein-Bezahlungsmodell geeinigt, das ab 2016 gilt. Vertreterinnen und Vertreter der Bioweizen-Wertschöpfungskette stellen im Film ihre Standpunkte dar. Dazu werden die Voraussetzungen und Massnahmen für einen erfolgreichen Anbau von Bioweizen gezeigt. |
| Tipo: Video |
Palavras-chave: Cereals; Pulses and oilseeds Processing; Packaging and transportation. |
| Ano: 2015 |
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| Das Forschungsvorhaben beabsichtigt, die Verarbeitungs- und Endproduktqualität von Weißmehl-Brötchen aus Öko-Weizensorten mit mittlerem Kleberniveau über die gezielte Anpassung von Verarbeitungsverfahren, zusammen mit dem Projektpartner „herzberger“ Bäckerei, zu sichern und kurzfristig zu verbessern. Betriebseigene Voruntersuchungen von „herzberger“ Bäckerei zeigten, dass die Verarbeitungsqualitäten sortenreiner Öko-Sorten ohne eine Anpassung der Verarbeitung nicht ausreichend sind. Ebenfalls hat sich gezeigt, dass die Backqualität nicht allein von der Klebermenge, sondern auch von der Kleberqualität abhängt. Daher sollen bereits vorhandene wissenschaftliche Erkenntnisse über den positiven Zusammenhang zwischen Kleberqualität (Glutenin-Makropolymer GMP)... |
| Tipo: Project description |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2024 |
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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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| Registros recuperados: 303 | |
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