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| Sturm, Barbara; Esper, Albert; Gebresenbet, Girma; Bosona, Techane; Bantle, Michael; Claussen, Ingrid C.; Tolstorebrov, Ignat; von Gersdorff, Gardis; Shrestha, Luna; Md. Saleh, R.; Pittia, Paola; Neri, L.; Santarelli, V.; Faieta, M.; Rocchi, R.; Massantini, R.; Moscetti, R.; Ferri, Serena; Raponi, Flavio; Bedini, Giacomo. |
| ForewordThese guidelines on quality and processing of organic foods have been prepared as part of the Core Organic Plus funded project “SusOrganic - Development of quality standards and optimi-sed processing methods for organic produce”. They intend to support actors in the organic food processing sector to simultaneously increase resource efficiency and product quality of their produce by providing deeper insights in raw material, process and product relevant aspects. The main focus of the presented work lies on the preservation of fruits, herbs, vegetables, fish and meat by the means of drying and chilling/freezing. THE AIMS OF THESE GUIDELINES ARE TO PROVIDE THE PROCESSORS WITH: • Drying related aspects • A deeper understanding for naturally... |
| Tipo: Practice tool |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation Markets and trade. |
| Ano: 2019 |
URL: http://orgprints.org/35521/1/ITA%20-%20Linee%20guida%20-%20SusOrganic.pdf |
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| Moscetti, Roberto; Raponi, Flavio; Monarca, Danilo; Ferri, Serena; Bedini, Giacomo; Massantini, Riccardo. |
| The worldwide potato production is considered the fourth-most important food sector due to the increasing use of potatoes as raw materials for high-convenience food. Colour is a crucial quality attribute in fresh-cut potatoes, and enzymatic browning, due to polyphenols oxidase (PPO), is related to unacceptability by consumer. Among additives used to minimize discoloration, sulphites are very common, but affected by health-related hazards and marketing issues. Viable alternatives are thermal treatments, used to inactivate enzymes and improve product shelf-life. In this study, the efficacy of hot-water and steam blanching from 80 to 90°C, used to inactivate PPO in 1-cm potato slices, was evaluated in terms of inactivation kinetic, substrate specificity and... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2019 |
URL: http://orgprints.org/36554/1/IJFTS_2019.pdf |
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