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| Kahl, Johannes; Baars, Ton; Bügel, Susanne; Busscher, Nikolaas; Huber, Machteld; Kusche, Daniel; Rembiałkowska, Ewa; Schmid, Otto; Seidel, Kathrin; Taupier-Létage, Bruno; Velimirov, Alberta; Załecka, Aneta. |
| Consumers buy organic food because they believe in the high quality of the product. Furthermore, the EU legal regulatory framework for organic food and farming defines high quality of the products as an important goal of production. A major challenge is the need to define food quality concepts andmethods for determination. A background is described which allows embedding of the quality definitions as well as evaluation methods into a conceptual framework connected to the vision and mission of organic agriculture and food production. Organic food quality is defined through specific aspects and criteria. For evaluation each criterion has to be described by indicators. The determination of indicators should be through parameters, where parameters are... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health. |
| Ano: 2012 |
URL: http://orgprints.org/21652/1/1%2Dd%2Dfood_quality_Kahl_2011.pdf |
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| Vindras-Fouillet, Camille; Ranke, O.; Anglade, Jean-Pierre; Taupier-Létage, Bruno; Chable, Véronique; Goldringer, I.. |
| Population varieties can meet the needs of organic farming as they are composed of diverse genotypes and have nutritional and sensory characteristics of interest. Their intra-specific genetic variability helps to adapt to the diversity of soil and climate conditions, management practices and needs. Moreover, an integrated organic bread sector has emerged willing to use more wheat populations. To explore sensory and nutritional potential of bread wheat populations, hedonic tests, sensory profile and nutritional analyses were implemented on eight wheat population varieties and one modern variety. Hedonic tests revealed consensus among consumer when ranking according to specific sensory characteristics and showed preferences for red wheat breads. Descriptive... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health. |
| Ano: 2014 |
URL: http://orgprints.org/27842/1/Vindras_FNS_2014.pdf |
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| Abecassis, Joël; David, Christophe; Fontaine, Laurence; Taupier-Létage, Bruno; Viaux, P.. |
| The main challenge for organic farmers, millers and bakers is to fulfill consumers’ expectations of providing healthy and safe products. The quality of organic grain can be modulated by agronomic modifications on genotypes, crop management, crop rotation and soil fertility, but the milling process and finally the baking process are also key factors in producing bread of high baking quality, nutritional value, taste and flavour. Nitrogen (N) is a key nutrient in achieving acceptable yield levels of sufficient bread-making quality, but previous results have shown that organic wheat tends to have lower protein content, dough mixing tolerance and loaf volume. The selection of genotypes with high N use efficiency, weed competitiveness and disease resistance... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Food systems. |
| Ano: 2008 |
URL: http://orgprints.org/12529/1/12529.pdf |
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