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| 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 |
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| von Gersdorff, G. J.E.; Shrestha, L.; Raut, S.; Retz, S.K.; Hensel, O.; Sturm, B.. |
| The drying of meat has a long tradition as a preservation method and dried meat states a valuable protein source. However, processing needs to be adequate, since a high water and protein content makes meat very perishable. As a snack food dried meat is well known as jerky (North America) or as ingredient for soups and meals as charqui (South America), and is usually cut into thin slices before drying. In organic processing the use of food additives is highly restricted and the quality of the final product is significantly impacted by the drying process, which makes the definition of optimum process parameters indespensable. In this study, the influence of 50, 60 and 70 °C drying air temperature on drying behaviour and colour was investigated. Further,... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2018 |
URL: http://orgprints.org/33840/1/Poster_AGT_IDS.pdf |
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