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| Registros recuperados: 303 | |
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| Nicolae, Carmen Georgeta; Bahaciu, Gratziela Victoria; Ţeca, M.; Badulescu, Liliana; Pogurschi, Elena; Marin, Monica. |
| Being a species appreciated in all parts of the world, the demand for salmon will always be high. Keeping frozen in the entire period of distribution and handling is a way to increase "shelf life". During cold storage, fish fat can be altered. The purpose of the paper is to determine the effect of cold preservation on the quality of salmon fat. These were evidenced by laboratory tests and by gas chromatography and mass spectrometry. It was analysed the samples of refrigerated and frozen fish (preserved at -20ºC, five days) from the same batch. The amount of determined lipids confirms the literature data (26%), respectively 24.99% in the fresh fish and 27.23% in the frozen fish. In frozen fish the amount of oleic acid (MUFA) extracted is higher, to the... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2017 |
URL: http://orgprints.org/33168/1/Carmen_Nicolae.pdf |
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| Tylewicz, Urszula; Tappi, Silvia; Mannozzi, Cinzia; Romani, Santina; Dellarosa, Nicolò; Laghi, Luca; Ragni, Luigi; Rocculi, Pietro; Dalla Rosa, Marco. |
| The aim of this work was to evaluate the effect of pulsed electric field (PEF) pre-treatment on mass transfer phenomena, water distribution and some physico-chemical parameters of osmo-dehydrated organic strawberries. For PEF treatments 100 near-rectangular shaped pulses, with fixed pulse width of 100 ms and repetition time of 10 ms were used. Electric fields strength applied were 100, 200 and 400 V/cm . Afterwards, samples were subjected to OD treatments carried out in two different hypertonic solutions (40% w/w), one with sucrose and the other one with trehalose. The results shown that PEF treatment positively affected the mass transfer during OD even at the lowest electric field strength applied (100 V/cm), partially preserving the cell... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2017 |
URL: http://orgprints.org/32933/1/Tylewicz%20et%20al.%2C%202017.pdf |
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| Bujor, Oana-Crina; Dobrin, Aurora; Stan, Andreea; Mot, Andrei; Badulescu, Liliana. |
| There are known that the functionalities of powdered natural ingredients from food products are strongly dependent on the chemical composition. The pre-treatment and type of drying can cause changes in amounts of nutritional compounds (vitamins, carotenoids, polyphenols) of fruits and vegetables. Therefore, this study investigates the effects of different drying treatments (hot air at 40 and 70 °C) on the carotenoid content of powders obtained from juice and blanched fresh organic tomatoes. |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2019 |
URL: http://orgprints.org/36787/1/paper%20%20full_BookofProceedings_EuroDrying2019_Bujor.pdf |
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| Dienel, Wolfram; Kunz, Jörg; Berkenhagen, Jörg. |
| Die vorliegende Untersuchung der Hemmnisse und Erfolgsfaktoren bei der Umstellung auf die Öko-Verarbeitung unterscheidet in Probleme auf der Sach- und Motivationsebene. Die Kernprobleme auf der Sachebene sind: • Geringe Losgrößen führen zu hohen Stückkosten und sind Hauptursache der Preisbarriere. • Die Kernzielgruppen des Öko-Marktes sind zu klein. Stärkeres Umsatzwachstum erfordert die Erschließung neuer Zielgruppen jenseits der Öko-Intensivverbraucher. • Abstimmungsdefizite in der Vermarktungskette, besonders an der Schnittstelle Hersteller mit Handel, verhindern die Umsetzung eines aktiven Öko-Marketing. Die Kernprobleme auf der Motivationsebene sind: • Es fehlt die Überzeugung, dass es ein größeres Nachfragepotenzial für Öko-Produkte gibt, als... |
| Tipo: Report |
Palavras-chave: Markets and trade Processing; Packaging and transportation. |
| Ano: 2003 |
URL: http://orgprints.org/4839/1/4839%2D02OE416%2Dble%2Ddienel%2D2004%2Dverarbeitung.pdf |
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| Raponi, Flavio; Moscetti, Roberto; Monarca, Danilo; Calantoni, Andrea; Massantini, Riccardo. |
| An overview is given regarding the most recent use of non-destructive techniques during drying used to monitor quality changes in fruits and vegetables. Quality changes were commonly investigated in order to improve the sensory properties (i.e., appearance, texture, flavor and aroma), nutritive values, chemical constituents and mechanical properties of drying products. The application of single-point spectroscopy coupled with drying was discussed by virtue of its potentiality to improve the overall efficiency of the process. With a similar purpose, the implementation of a machine vision (MV) system used to inspect foods during drying was investigated; MV, indeed, can easily monitor physical changes (e.g., color, size, texture and shape) in fruits and... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2017 |
URL: http://orgprints.org/32358/1/sustainability-09-02009.pdf |
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| Dworak, Thomas; Burdick, Bernhard. |
| Die Geschäftabwicklung über elektronische Medien d.h. E-commerce zwischen Unternehmen und Konsumenten ist auch im Nahrungsmittelhandel ein Thema geworden. Verschiedene Internet-Portale bündeln Angebote von direkt vermarktenden ökologisch und konventionell produzierenden Landwirten, Einzelhändlern, regional oder national orientierten Handelsketten und Versandhäusern (z.B. OTTO) sowie unterschiedlichen Regionalvermarktungsinitiativen. Es fehlen bislang umfassende und vergleichende Analysen verschiedener Formen des E-commerce im Nahrungsmittelbereich in Deutschland. Im Rahmen der Analyse wurde eine erste Bestandsaufnahme durchgeführt, bei der sowohl ein Überblick über die Bandbreite des Angebotes, verschiedenen Vermarktungsformen und -wege erstellt wurde und... |
| Tipo: Report |
Palavras-chave: Markets and trade Networks and ownership Processing; Packaging and transportation. |
| Ano: 2002 |
URL: http://orgprints.org/1966/1/dworak%2Dt%2D2002%2De%2Dcommerce.pdf |
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| Kiesel, Bernadette. |
| In this work, the effect of two drying temperatures, three slice thicknesses and two apple varieties on the quality of apple slices dried in a convective dryer was studied. Selected quality parameters were evaluated. The results revealed that the three factors temperature, thickness and variety influence the individual quality parameters significantly to a different extent. Additional monitoring of an uncontrollable parameter, drying air humidity, allowed to investigate its effect on the drying process and the quality characteristics. The required drying time for apple slices to reach the target moisture 0.13 gw/gds is strongly influenced by the relative air humidity in the dryer (0) followed by the initial moisture content dry basis (E) and the thickness... |
| Tipo: Thesis |
Palavras-chave: Processing; Packaging and transportation. |
| Ano: 2017 |
URL: http://orgprints.org/34402/1/2017_Kiesel_english.pdf |
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| Kristensen, Niels Heine. |
| A comparison of the sustainability approach and the organic agriculture movement is made. Organic agriculture and processors of organic foods had the focus in developing new (innovative) production methods – sustainability strategies were more focussing on improving/adjusting already existing production technologies. Today it is more likely to find a convergence between sustainability strategies and organic strategies in organic agriculture and food processing. But basically the strategies emerge from different perspectives. In many organic food producing companies systems for ecological or sustainable management have been introduced on volunteer basis. Some private standards deal with some aspects of sustainability with regard to manufacturing of food... |
| Tipo: Working paper |
Palavras-chave: Processing; Packaging and transportation. |
| Ano: 2004 |
URL: http://orgprints.org/3983/1/3983.doc |
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| Ziel ist es, eine Plattform für den Austausch zwischen Praktikern, Experten und Administration zum Thema Lebensmittelverarbeitung und Lebensmittelqualität zu schaffen. Dabei sollen vor allem die Wechselbeziehungen zwischen der Art der Lebensmittelbehandlung und der Lebensmittelqualität offengelegt werden. Die besondere Qualität ökologischer Lebensmittel soll fachlich fundiert diskutiert und profiliert werden. Dabei wird angestrebt, ein praxisorientiertes Gerüst für Qualitätsanforderungen an verarbeitete ökologische Lebensmittel zu definieren. Geeignete Verarbeitungsweisen und -techniken ökologischer Nahrungsmittel, die die unterschiedlichen Qualitätsaspekte integrieren, sollen identifiziert werden. Außerdem sollen praxisrelevante Forschungslücken erfasst,... |
| Tipo: Project description |
Palavras-chave: Food security; Food quality and human health Knowledge management Processing; Packaging and transportation. |
| Ano: 2023 |
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| Adamsen, Christina E.; Hansen, Mette L.; Møller, Jens K.S.; Skibsted, Leif H.. |
| Aqueous phosphate buffer extracts and acetone/water extracts of pigments from Parma ham were assessed as antioxidants by (1) electron spin resonance spectroscopy using a spin probing technique to evaluate their efficiencies as scavengers of free radicals, and (2) by electrochemical measurement of oxygen depletion rate in an aqueous methyl linoleate emulsion to evaluate their efficiencies as chain-breaking antioxidant, and using both methods, compared with the effect of apomyoglobin and nitrosylmyoglobin. Aqueous phosphate extracts and acetone/water extracts of Parma ham pigment both scavenged a semi-stable nitroxide radical (Fremy's salt), and both extracts reduced the rate of oxygen consumption for lipid peroxidation (initiated by metmyoglobin) very... |
| Tipo: Journal paper |
Palavras-chave: Processing; Packaging and transportation. |
| Ano: 2003 |
URL: http://orgprints.org/3259/1/2170201.pdf |
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| Amjad, Waseem; Crichton, Stuart O.J.; Munir, Anjum; Hensel, Oliver; Sturm, Barbara. |
| Hyperspectral imaging (HSI) was utilised for the determination of moisture content of potato slices with three thicknesses (5 mm, 7 mm, 9 mm) at three drying temperatures (50 °C, 60 °C, 70 °C) during convective drying in a laboratory hot air dryer. The Page, thin-layer drying model was found better to explain the drying kinetics with a fitting accuracy of R2 (0.96–0.99) and lowest reduced Chi-square (0.00024–0.00090), Root mean square errors (RMSE) (0.014–0.026), and relative percentage error (1.5%–5.1%) under the used drying conditions. Spectral data were analysed using partial least squares regression (PLS) analysis, a multivariate calibration technique, alongside Monte Carlo Uninformative Variable Elimination (MCUVE-PLS) and competitive adaptive... |
| Tipo: Journal paper |
Palavras-chave: Processing; Packaging and transportation. |
| Ano: 2018 |
URL: http://orgprints.org/32984/1/waseem-etal-2018-BiosysEngineering-Vol166-p170-183.pdf |
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| Registros recuperados: 303 | |
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