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| Registros recuperados: 18 | |
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| Hansen, Flemming. |
| Målet er at udvide produktsortimentet af økologiske kødprodukter med nye spændende smagsvarianter. nyhedsværdien er at udnytte urter og bær både til en biologisk konser-vering samt til at give produkterne en ny og spændende smagsprofil og udseende. Projektet er forbrugerdrevent, idet MAPP skal undersøge, hvordan økologiske forbrugere forholder sig til ny konserveringsteknologi i form af bær og urter, samt undersøge hvor-dan de forholder sig til de nye produkter både ved bedømmelser og i købssituationer. Blandt danske bær og urter skal AU-IHP udvælge og producere de sorter, der på DMRI skal screenes for antimikrobiel aktivitet og gode smagsegenskaber i kødprodukter. AU-IHP skal endvidere arbejde med at optimere dyrknings- og lagringsforhold, så de... |
| Tipo: Report |
Palavras-chave: "Organics" in general Food security; Food quality and human health Processing; Packaging and transportation Markets and trade. |
| Ano: 2012 |
URL: http://orgprints.org/25506/7/25506.pdf |
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| Zehetgruber, Rosemarie; Kaiblinger , Karin. |
| A third of the ecological footprint and a fifth of all greenhouse gas emissions are food-related. The Austrian province of Niederösterreich (NÖ, Lower Austria) has enshrined climate protection in its constitution. For the NÖ Landhausküche, which provides daily meals to 1500 public employees, we conceived and implemented the so called "climate change focus": after conducting staff trainings, switching to regional ecological food suppliers, and optimising recipes, the percentage of ecological components has risen to 65% (even to 100% for meat, poultry, potatoes and seasonal vegetables). Produce/ingredients coming from within a 150 km radius are preferred. The serving size for meat was reduced, fish comes exclusively from Austrian lakes and rivers. All drinks... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Community development Processing; Packaging and transportation Markets and trade. |
| Ano: 2014 |
URL: http://orgprints.org/23540/8/23540.pdf |
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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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| 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 |
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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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| Registros recuperados: 18 | |
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