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| Registros recuperados: 45 | |
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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. |
| Forskere fra Aarhus Universitet er gået sammen med Danish Meat Research Institute (DMRI), Tulip Food Company og Hanegal om at udvikle en række nye økologiske og konventionelle kødprodukter, der bruger bær og urter i stedet for almindelige konserveringsmidler som nitrit og salt. Det skriver Aarhus Universitet i en pressemeddelelse. Ideen om at tilsætte bær og urter til kødprodukter kommer fra eksisterende viden, der viser, at nogle planter, rødder, bær og løg kan hæmme bakterievækst, og i nogle arter er koncentrationen så høj, at planteprodukterne måske kan bruges til at konservere fødevarer med. Det skal det nye samarbejde undersøge. |
| Tipo: Newspaper or magazine article |
Palavras-chave: "Organics" in general Food security; Food quality and human health. |
| Ano: 2012 |
URL: http://orgprints.org/20530/3/20530.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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| 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: 45 | |
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