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| Registros recuperados: 13 | |
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| Särkkä-Tirkkonen, Marjo; Leskinen, Marita; Ölmez, Hulya. |
| The aim of the study was to assess the effect of ozonated water wash on the microbiological and sensory quality parameters of minimally processed iceberg lettuce in pilot scale in comparison to aqueous chlorine wash. Alternative solutions for chlorine are needed, since its use is prohibited in organic food processing. Iceberg lettuce samples were washed with three different ozone solutions and the water wash and the 100 ppm chlorine wash were used as control. Ozone generator based on corona discharge was used to produce ozone at level 7 ppm. The samples (150 g) packed in oriented polypropylene pouches were stored for 10 days at + 5oC and the microbiological and sensory quality was analysed on days 1, 6 and 10. There was no significant difference between... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Processing; Packaging and transportation. |
| Ano: 2008 |
URL: http://orgprints.org/11572/1/Saerkkae%2DTirkkonen_11572_ed.doc |
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| Ma, Fanyi; Liu, Xiuhua; Tikkanen-Kaukanen, Carina; Särkkä-Tirkkonen, Marjo; Mynttinen, Sinikka. |
| The study applies qualitative methods to reach a more in-depth understanding of Chinese tourists’ relations to food during their visit to Finland. The main interest is to find out how they perceive food and tourism, local food, environmentally friendly food and organic food during their trip. The preliminary results show that the Finnish food and food culture is not familiar among Chinese tourists and they have difficulties to identify the local food in holiday destinations. Concept of organic food was better understood than environmentally friendly food. Attributes like healthy, safer, natural, green, expensive and luxury were associated to the organic food. Additionally, organic food was considered to fulfill high quality standards. |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: "Organics" in general; Markets and trade; Consumer issues; China; Finland; Environmental aspects. |
| Ano: 2017 |
URL: http://orgprints.org/31481/1/Ma%20et%20al.%20NJF%20Conference%20abstract.pdf |
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| Ölmez, Hülya; Leskinen, Marita; Särkkä-Tirkkonen, Marjo. |
| Since chlorine is not accepted for treatment of organic products, alternative sanitizing agents are needed to assure the safety and shelf-life of fresh-cut organic vegetables. Therefore, the effect of ozone on the microbiological, nutritional ands sensory quality of lettuce were studied during shelf-life at 4ºC in this project. Ozone gas was produced from extra dry oxygen by means of a corona discharge generator. After spinning, samples were packaged using 35 μm oriented PP bags and stored at 4ºC for 13 days. Sampling was done on days 0, 3, 8, 10, and 13. Analyses include aerobic plate count and psychrotrophic bacteria, vitamin C and sensory quality. One chlorine (100 ppm, 2 min) and one organic acid (0.25% citric acid plus 0.50% ascorbic acid, 2 min)... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Processing; Packaging and transportation. |
| Ano: 2007 |
URL: http://orgprints.org/10565/1/oelmez%2Detal%2D2007%2Dozonated%2Dwater.pdf |
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| 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 |
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| Iivonen, Sari; Kyrö, Paula; Mynttinen, Sinikka; Särkkä-Tirkkonen, Marjo; Kahiluoto, Helena. |
| Innovation processes between entrepreneurs and researchers are activated by interaction. Social capital increases the efficiency of action, for example, information dissemination by minimizing redundancy. To learn more about how to build and develop social capital assumes that we understand how entrepreneurs behave and what their expectations of interaction with researchers are. In this study we adopt a theoretical approach thet combines social capital and entrepreneurial behaviour. The firms in this study are located in the South-Savo region of Finland and operate in food production. As a result of interviews with 15 entrepreneurs a system of categories was compiled as the phenomenographic method assumes. It became obvious that the key dynamics of the... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Policy environments and social economy. |
| Ano: 2010 |
URL: http://orgprints.org/17558/1/iivonen.pdf |
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| Registros recuperados: 13 | |
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