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| Sturm, Barbara; von Gersdorff, Gardis; Raut, Sharvari; Hensel, Oliver. |
| SusOrgPlus ist ein multi- und transdisziplinäres Projekt, das die Entwicklung von Systemlösungen zur Verarbeitung ökologischer Lebensmittel beabsichtigt welche unter anderem Ressourceneffizienz, hohe Produktqualität und Nutzungswege für unzureichend genutzte Rohwaren und die Entwicklung neuer Produkte mit Mehrwert beinhalten. Somit wird SusOrgPlus dazu beitragen, die Nachhaltigkeit der ökologischen Lebensmittelbranche sowie die Verbraucherakzeptanz zu steigern und dadurch die Wettbewerbsfähigkeit der Verarbeiter zu verbessern. Die Einbindung von führenden Lebensmittelwissenschaftlern, Verfahrens- und Regelungstechnikern aus Mittel-, Nord-, Süd- und Osteuropa wird sichergestellt, dass alle Aspekte, welche für Prozessoptimierung und Ressourceneffizienz von... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation Education; Extension and communication Post harvest management and techniques. |
| Ano: 2019 |
URL: http://orgprints.org/36214/1/Beitrag_290_final_a.pdf |
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| Crichton, Stuart O.J.; Kirchner, Sascha M.; Porley, Victoria; Retz, Stefanie; von Gersdorff, Gardis; Hensel, Oliver; Weygandt, Martin; Sturm, Barbara. |
| Consumer trust in the food industry is heavily reliant upon accurate labelling of meat products. As such, methods which can verify whether meat is correctly labelled are of great value to producers, retailers, and consumers. This paper illustrates two approaches to classify between, fresh and frozen thawed, and in a novel manner matured and matured frozen-thawed, as well as fresh and matured beef using the 500-1010 nm waveband, captured using hyperspectral imaging, and CIELAB measurements. The results show successful classification based upon CIELAB between 1) fresh and frozen-thawed (CCR = 0.93), and 2) fresh and matured (CCR = 0.92). With successful classification between matured and matured frozen-thawed beef using the entire spectral range (CCR =... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation Consumer issues Produce chain management. |
| Ano: 2017 |
URL: http://orgprints.org/30682/1/crichton-etal-2017-MeatScience-Vol129-p20-27.pdf |
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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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