|
|
|
|
| |
|
|
| Neri, L.; Santarelli, V.; Di Mattia, C.; Sacchetti, G.; Faieta, M.; Mastrocola, D.; Pittia, P.. |
| The effect ofdipping and vacuum impregnation (VI) pretreatments with lemon juice solution on the quality and stability of organic and conventional frozen apples was investigated. Fresh apples were characterized; organic apples showed, at equal starch and ripeness index, a lower sugar content, and higher acidity than conventional ones. The polyphenol content was slightly higher in organic apples than in conventional ones while polyphenoloxidase activity was similar. No differences in color and firmness were evidenced. Dipping affected organic and conventional apples’ color by determining an increase of lightness (!L∗ ! 4) and h° (!h° ! 6) parameters. VI reduced the lightness of apples (!L∗ ! −3) but the addition of lemon juice counterbalanced the lightness... |
| Tipo: Journal paper |
Palavras-chave: "Organics" in general Food security; Food quality and human health Processing; Packaging and transportation Food systems. |
| Ano: 2019 |
|
| |
|
|
| Sturm, B.; Esper, A.; Massantini, R.; Moscetti, R.; Bantle, M.; Claussen, I.C.; Tolstorebrov, I.; Pittia, P.; Gebresenbet, G.; Bosona, T.; Shrestha, L.; Md. Saleh, R.; von Gersdorff, G. J.E.. |
| These 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 optimised processing methods for organic produce”. |
| Tipo: Working paper |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation Markets and trade. |
| Ano: 2018 |
URL: http://orgprints.org/35271/3/SusOrganic_guidelines_eng.pdf |
| |
|
|
| Neri, L.; Santarelli, V.; Di Mattia, C.D.; Sacchetti, G.; Mastrocola, D.; Pittia, P.. |
| In the last decades an increasing interest was taken in organic plant and meat produc;ons. While the organic procedures are recognized for the absence and/or low presence of phytochemicals and environmental contaminants, s;ll under debate is their role on other quality a[ributes of the organic products including the healthy proper;es and the technological func;onali;es. Within the SUSORGANIC project, studies to evaluate the impact of technological ac;ons on organically produced fruits and vegetables are carried out in order to define their suitability to be processed and/or to op;mize the technologies to apply in order to improve the quality of the final products. Aim of this study was to evaluate the impact of freezing on quality of organically grown... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation Food systems. |
| Ano: 2017 |
|
| |
|
|
| Sturm, B.; Esper, A.; Massantini, R.; Moscetti, R.; Bantle, M.; Claußen, I.C.; Tolstorebrov, I.; Pittia, P.; Gebresenbet, G.; Bosona, T.; Shrestha, L.; Md. Saleh, R.; von Gersdorff, G.. |
| These 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 optimised 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. |
| Tipo: Working paper |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation Markets and trade. |
| Ano: 2018 |
URL: http://orgprints.org/34406/1/SusOrganic_guidelines_eng.pdf |
| |
|
|
|
