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| Registros recuperados: 30 | |
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| Hansen, Flemming. |
| Forbrugerne ønsker nye kødprodukter i stedet for de gamle klassikere som skinke, kødpølse og spegepølse. Samtidig vil de gerne have madvarer med mindre salt og færre kemiske konserveringsmidler som fx nitrit. Ved at konservere med bær, urter og krydderier kan man udnytte de naturligt forekommende konserveringsmidler i planter og samtidig fremstille kødprodukter med en helt ny smag. I samarbejde med Institut for Fødevarer, Årslev og MAPP fra Århus Universitet samt virksomhederne Hanegal og Tulip arbejder DMRI Teknologisk Institut på at udvikle helt nye kødprodukter, der er tilsat udvalgte bær og urter med konserverende virkning. |
| Tipo: Newspaper or magazine article |
Palavras-chave: Food security; Food quality and human health. |
| Ano: 2013 |
URL: http://orgprints.org/24197/7/24197.pdf |
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| Hansen, Flemming. |
| Målet er at udvide produktsortimentet af økologiske kødprodukter med nye spændende smagsvarianter. nyhedsværdien er at udnytte urter og bær både til en biologisk konser-vering samt til at give produkterne en ny og spændende smagsprofil og udseende. Projektet er forbrugerdrevent, idet MAPP skal undersøge, hvordan økologiske forbrugere forholder sig til ny konserveringsteknologi i form af bær og urter, samt undersøge hvor-dan de forholder sig til de nye produkter både ved bedømmelser og i købssituationer. Blandt danske bær og urter skal AU-IHP udvælge og producere de sorter, der på DMRI skal screenes for antimikrobiel aktivitet og gode smagsegenskaber i kødprodukter. AU-IHP skal endvidere arbejde med at optimere dyrknings- og lagringsforhold, så de... |
| Tipo: Report |
Palavras-chave: "Organics" in general Food security; Food quality and human health Processing; Packaging and transportation Markets and trade. |
| Ano: 2012 |
URL: http://orgprints.org/25506/7/25506.pdf |
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| Hansen, Flemming; Jensen, Martin; Grevsen, Kai. |
| From 36 different plants, screened for antimicrobial acitivty in a Radial Diffusion Assay, 8 were selected for further testing in meat products. The 8 different plants (black chokeberry, blackthorn, lingonberry, redcurrant, sage, summer savory, wild garlic and horseradish) were initially tested in a meat slurry test system as single antimicrobials and in different combinations of three to four plants. The 8 plants and he most effective combinations were subsequently tested in pilot-plant produced meat products. The results and the potential use of these 8 plants for preservation of meat products is discussed. |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Markets and trade. |
| Ano: 2014 |
URL: http://orgprints.org/25746/7/25746.pdf |
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| Jensen, Martin; Hansen, Flemming; Larsen, Erik; Grevsen, Kai. |
| Ramsons (Allium ursinum L.) are known to contain compounds with antibacterial activity and may thus be of interest as an alternative preservation ingredient to protect against pathogenic bacteria in food products. In this study we investigated how the concentration of allicin varies with different plant organs, bulbs, stems, leaves, flowers and how bulb size affect the concentration. Furthermore we examined the effect of processing of bulbs into four products on allicin content. Products that potentially could be used as a preservation ingredient: freeze dried milled powder, oven dried milled powder, wet grinded pesto, wet grinded pesto with pasteurization. The four products were tested for allicin content after long term storage for up to 1.5 years at... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Post harvest management and techniques. |
| Ano: 2014 |
URL: http://orgprints.org/27833/7/27833.pdf |
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| Haugaard, Pernille; Grunert, Klaus; Hansen, Flemming; Jensen, Martin. |
| This study aims to explore consumers´ attitude toward a new preservation technique using herbs and berries in organic meat production. This seems relevant both for the organic as well as the conventional meat producers, as this technique enable the organic producers to reduce the salt content in meat products and for the conventional producers to minimize the amount of chemical additives. Consumer acceptability toward the preservation technique using herbs and berries and further the willingness to buy products preserved with herbs and berries were exploited through a qualitative approach by means of three focus groups. We found that in general, most of the participants are positive toward the preservation technique using herbs and berries and there are... |
| Tipo: Journal paper |
Palavras-chave: "Organics" in general Food security; Food quality and human health Markets and trade. |
| Ano: 2014 |
URL: http://orgprints.org/24195/19/24195.pdf |
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| Fenger, Morten; Aschemann-Witzel, Jessica; Hansen, Flemming; Grunert, Klaus. |
| In this paper we present an experiment that tests the possible effect of adding the short type of "story" that is possible on a food label to variations of a product that is differentiated by its ingredients and way of production. We conduct an experiment where consumers have to choose from products consisting partly of this new type of product, partly of conventional products well known to consumers. We find that that while some consumers – especially those seeking stimulation and with a tendency towards variety seeking – will favor the new product, others will remain uninterested. We then test whether the introduction of an additional element of storytelling, on top of the information on ingredients and process, has an effect on choice. We find... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Markets and trade. |
| Ano: 2014 |
URL: http://orgprints.org/26625/1/26625.pdf |
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| Hansen, Flemming; Jensen, Martin; Grevsen, Kai; Fenger, Morten. |
| The overall objective of the project was to increase the portfolio of organic meat products for the consumer, by supplying new products preserved by organic grown herbs and berries. The consumers will benefit from a growing range of new, attractive, organic meat products, the Danish producers of organic meat products will benefit form a growing market and the producers of organic herbs and berries will experience an increasing demand for organic grown herbs and berries. The project has been consumer driven, as the project initially investigated the attitude of the organic consumer to this new way to produce organic meat-products. Also at the end of the project, the consumer acceptance of the resulting two new meat products (dices of ham, with garlic &... |
| Tipo: Newspaper or magazine article |
Palavras-chave: "Organics" in general Food security; Food quality and human health Markets and trade. |
| Ano: 2014 |
URL: http://orgprints.org/25753/7/25753.pdf |
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| Registros recuperados: 30 | |
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