|
|
| Ploeger, Prof. Dr. Angelika; Roeger, Monika; Lueck, Dr. Lorna; Leifert, Prof. Dr. Carlo. |
| The integrated project QualityLowInputFood (QLIF) aims to improve quality, ensure safety and reduce costs along the organic and “low input” food supply chains. Beside safety, freshness, general health benefits as well as nutritional value, one reason for consumers demanding organic foods are more tasty products (Bourn/Prescott 2002). Therefore it is important to evaluate how the sensory attributes such as taste, flavour and texture of fresh and processed products are influenced by the different management systems. For sensory evaluation, in crop year 2005 seven wheat samples were assessed by a trained sensory panel, each with 4 field replicates (in total = 28 samples). The wheat samples were processed to wholemeal bread and biscuits for evaluation. A... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Food security; Food quality and human health. |
| Ano: 2008 |
URL: http://orgprints.org/12178/1/Ploeger_12178_ed.doc |
| |
