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Registros recuperados: 290
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Leitfaden zur angepassten Herstellung von Öko-Fleisch- und Wurstwaren ohne bzw. mit reduziertem Einsatz von Pökelstoffen Organic Eprints
Ziel des Vorhabens ist die Verbesserung der theoretischen Kenntnisse von Praktiker zur Herstellung von Öko-Fleisch- und -Wurstwaren ohne bzw. mit reduziertem Gehalt an Nitritpökelsalz (NPS). Die sichere und technologisch einwandfreie Herstellung von Fleisch- und Wurstwaren mit reduziertem Gehalt bzw. ohne NPS erfordert angepasste Herstellungstechnologien und entsprechendes Fachwissen. Die Einhaltung bestimmter Parameter für einzelne Produktionsschritte ist Voraussetzung für die Produktqualität und -sicherheit. Den Praktikern fehlt oftmals dieses Fachwissen, so dass es ihnen nicht möglich ist, hoch qualitative und sichere Lebensmittel ohne bzw. mit einer verminderten Menge Pökelstoffe zu produzieren. Der geplante Leitfaden gibt technologische Kennzahlen für...
Tipo: Project description Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2019
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Leitlinien zur Qualitätssicherung für Hersteller und Händler ökologischer Erzeugung Organic Eprints
Beck, Alexander; van der Idsert, Bavo.
AöL (Deutschland) und VBP/Bionext (Niederlande) verfolgten in diesem Projekt das Ziel, für KMU-Unternehmen, die ökologische Lebensmittel herstellen und handeln, ein spezifisches Risikobewertungsmodell für die Qualitätssicherung zu entwickeln. Dieses ist so aufgebaut, dass Elemente des Modells in bestehende Qualitätssicherungsvorgaben integriert werden können. Das Modell wurde von den Antragstellern zusammen mit zwei Spezialfirmen im Bereich Lebensmittelqualitätsmanagement, Précon und Timili, entwickelt. Sie haben, zusammen mit einer Arbeitsgruppe aus KMUs und Kontrollstellenvertretern in Deutschland und den Niederlanden ein Risikobewertungsmodell mit einem zugehörigen Risikobewertungswerkzeug und einer Leitlinie (Handbuch) für die ökologischen Unternehmen...
Tipo: Report Palavras-chave: Food security; Food quality and human health Technology assessment Recycling; Balancing and resource management Processing; Packaging and transportation.
Ano: 2014 URL: http://orgprints.org/26504/1/26504-13OE009-aoel-beck-2014-QS-oekologischeErzeugung.pdf
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«Les bouchers et les consommateurs se fichent de l’indice PUFA» Organic Eprints
Hämmerli, Franziska.
Une étude du FiBL le montre: Les hautes teneurs en PUFA ne posent problème ni aux bouchers, ni aux consommateurs. Et si les clients savent que c’est bio, ils aiment encore plus.
Tipo: Newspaper or magazine article Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2018 URL: http://orgprints.org/33855/1/Bioactualit%C3%A9s_7_2018_F.H%C3%A4mmerli.pdf
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Les vrais défis pour le secteur bio Organic Eprints
Guyer, Urs; Conder, Malgorzarta; Strasser, Fredi.
Emballages sans dangers, augmentation des rendements et évaluation de la durabilité ont été les points principaux de la journée 2017 du Forum national de la recherche bio (FNRB).
Tipo: Newspaper or magazine article Palavras-chave: Processing; Packaging and transportation.
Ano: 2018 URL: http://orgprints.org/32637/1/bioactualites_1_18_Malgorzata_Conder.pdf
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Linee di processo degli ortofrutticoli biologici Organic Eprints
Ferri, Serena; Moscetti, Roberto; Raponi, Flavio; Massantini, Riccardo.
Agricoltura biologica dell'UE, norme di produzione Definizione di trasformazione di frutta e verdura: - Minimamente processata - Mediamente processata - Altamente processata Elenco dei metodi di trasformazione: - Ortofrutticoli tagliati freschi - Ortofrutticoli in scatola - Prodotti refrigerati e congelati - Prodotti disidratati - Trasformazione in succhi e blend - Prodotti fermantati e sotto salamoia/aceto - Spezie ed erbe aromatiche
Tipo: Teaching resource Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2018 URL: http://orgprints.org/36296/1/ITA%20-%20Linee%20di%20processo%20degli%20ortofrutticoli%20biologici.pdf
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Linee guida per la trasformazione degli ortofrutticoli Organic Eprints
Moscetti, Roberto; Ferri, Serena; Raponi, Flavio; Massantini, Riccardo.
Indice dei contenuti Agricoltura biologica dell'UE, norme di produzione Elencodeimetodi di trasformazione: - Minimamente processat - Mediamentep rocessata - Altamente processata Elenco dei metodi di trasformazione: - Ortofrutticoli tagliati freschi - Ortofrutticoli in scatola - Prodotti refrigerati e congelati - Prodotti disidratati - Trasformazione in succhi e blend - Prodottifermantati e sotto salamoia/aceto - Spezie ed erbearomatiche
Tipo: Teaching resource Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2018 URL: http://orgprints.org/36297/1/ITA%20-%20Linee%20guida%20per%20la%20trasformazione%20degli%20ortofrutticoli.pdf
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Local food supply chain: a case of rural food processing firms and catering business in Finland Organic Eprints
Forsman, Sari; Paananen, Jaana.
The subject of this paper is the integration of food production and processing, distribution, and consumption on local markets in rural areas. We approach this integration from the point of view of an alternative food supply chain, a local food system as an example. The data were gathered through semistructured interviews with 12 entrepreneurs and 9 representatives of institutional food service units and restaurants in Eastern Finland.
Tipo: Conference paper, poster, etc. Palavras-chave: Markets and trade Processing; Packaging and transportation.
Ano: 2002 URL: http://orgprints.org/6180/1/dar_3.pdf
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Low Temperature Drying and Thermo-Physical Properties of Brown Seaweeds (Saccharina Latissima) Organic Eprints
Tolstorebrov, Ignat; Eikevik, Trygve Magne; Bantle, Michael.
The drying kinetics of brown seaweed Sacharina Latissima with and without blanching were investigated in temperature range between 10.0 and 38.0 °C. The drying process is more rapid for raw seaweeds. The effective moisture diffusivity coefficient (with respect to shrinkage) was found in the range between 0.5 and 5.0 10-10 m-2/s. Drying temperature influence on lightness and hue color parameter of the seaweeds. The salt content in raw seaweeds influence on the shape of the sorption isotherm at high relative humidifies. The differential scanning calorimetry of raw seaweed samples revealed glass transition at ultra-low temperature range, while it was not found for blanched seaweeds. State diagram for drying and freezing of raw seaweeds was made.
Tipo: Conference paper, poster, etc. Palavras-chave: Processing; Packaging and transportation.
Ano: 2017 URL: http://orgprints.org/33150/1/D3.4%20Tolstorebrov%2C%20Eikevik%2C%20Bantle.pdf
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Mahetoit lasteasutustes Organic Eprints
Mikk, Merit; Pehme, Sirli; Vetemaa, Airi.
Overview of good practises introducing organic meals in schools and kindergartens in different countries.
Tipo: Other Palavras-chave: Processing; Packaging and transportation.
Ano: 2010 URL: http://orgprints.org/21161/1/Mahetoit_lasteasutustes.pdf
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Maîtrise des parasites pendant le stockage et la transformation Organic Eprints
Bickel, Regula; Schumacher, Jörg.
Les produits Bourgeon sont cultivés sans intrants chimiques de synthèse. Ils ne doivent pas non plus entrer en contact avec des produits de ce genre ou être contaminés par des résidus de pesticides pendant le stockage et la transformation. Cette fiche technique décrit les techniques et les exigences pour les entreprises de stockage et de transformation et a pour objectif de les aider dans la mise en œuvre des directives du Cahier des charges de Bio Suisse.
Tipo: Book Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2015 URL: http://orgprints.org/28977/1/1683-parasites-stockage-1.pdf
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Measurement of hop moisture content and chromaticity during drying with VNIR hyperspectral imaging Organic Eprints
Crichton, S.O.J.; Münsterer, J.; Kammhuber, K.; Sturm, B..
The drying of hops is a crucial post harvesting stage in the production of beer. If hops are not dried to below a specific moisture content they will spoil prior to being processed into pellets for beer production. Further to this, drying of hops is usually undertaken by farmers themselves, and with a single harvest per year the drying operation is of great economic importance for their survival. The monitoring of moisture content is usually undertaken through moisture and humidity sensors placed within the hops themselves. However this method leads to the sampling of moisture content in specific spots, and as such relies upon drying uniformity. Furthermore the moisture content of the hops at the input stage varies greatly with environmental conditions....
Tipo: Conference paper, poster, etc. Palavras-chave: Processing; Packaging and transportation.
Ano: 2016 URL: http://orgprints.org/30678/1/s_crichton_cigr2016.pdf
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Mechanical properties of oats and oat products Organic Eprints
Gates, Fred K.; Dobraszczyk, Bogdan J..
The aim of this review is to illustrate how physical properties are important to food processing and quality. Three food products, flakes, porridge and bread, in addition to oat groats are used to show the influence of water and heat-treatments on the mechanical properties. The hydrothermal history of ingredients is shown to affect product quality. Water acts as a plasticiser and solvent in these foods, whilst heat modifies the conformation and interactions of macromolecular components. Structure as well as chemical composition is shown to govern texture.
Tipo: Journal paper Palavras-chave: Processing; Packaging and transportation.
Ano: 2004 URL: http://orgprints.org/16839/1/gates.pdf
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Metabolsk aktivitet i gulerødder og sammenhæng til produktkvalitet og holdbarhed Organic Eprints
Nielsen, Jeppe Østergaard.
Målinger af udvikling af ilt og kuldioxid for gulerødder på lager kan omsættes til en respirationsrate. Raten viser sig at blive influeret af temperaturen, tid på lager og sygdomsangreb. Raten bliver ikke influeret af fysiologiske ændringer i form af spiring. Temperaturen påvirker raten således, at jo højere temperatur, jo højere respirationsrate. Efter 20-30 dage på lager opnår gulerødderne et stabilt niveau af respirationsraten. Raten stiger dog på lager, hvis gulerødderne angribes af svamp. Stigningen i respirationsraten ses dog først sent i udviklingen af svampeangrebet. Et begyndende angreb af svamp kan ikke aflæses i respirationsraten. Denne tendens gør det svært at forudsige hvilke gulerødder, der vil blive angrebet af svamp. Vægttab og...
Tipo: Thesis Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2008 URL: http://orgprints.org/14808/1/14808.pdf
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«Metzger und Konsumentin ist die PUFA-Zahl ziemlich wurst» Organic Eprints
Bickel, Regula; Hämmerli, Franziska.
Weder für Metzger noch Konsumierende sind hohe Fettzahlen ein Problem, zeigt eine FiBL-Studie. Wenn Kunden wissen, dass die Wurst bio ist, schmeckt sie ihnen sogar noch besser.
Tipo: Newspaper or magazine article Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2018 URL: http://orgprints.org/33821/1/Bioaktuell_7_2018_F.H%C3%A4mmerli.pdf
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Mikrobiologische Qualität von Fleischerzeugnissen aus ökologischer Produktion Organic Eprints
Albert, Thiemo; Gareis, Manfred; Kröckel, Lothar.
Streichfähige Rohwürste (n = 80) und vorverpackte Aufschnitte erhitzter Fleischerzeugnisse (n = 108) aus ökologischer Produktion mit deutschlandweiter Vermarktung wurden auf produktrelevante Mikroorganismen untersucht. Die Ergebnisse zeigen bezüglich der Mikroflora keine auffallenden Unterschiede zwischen ökologisch und konventionell hergestellten Fleischerzeugnissen. Aus dem Verzicht auf Nitrit bei der Herstellung der Ökoprodukte ergab sich somit kein erkennbar höheres mikrobiologisches Risiko. Keine der Proben überschritt den zulässigen Grenzwert für Listeria monocytogenes. Salmonellen und STEC waren bei den Rohwurstproben nicht nachweisbar. Die Keimzahl Koagulase-positiver Staphylokokken und der Enterobacteriaceae (EBC) waren bei 5 bzw. 23% der Proben...
Tipo: Journal paper Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2003 URL: http://orgprints.org/15368/1/Albert%2Detal%2D2003%2DFLW_11_p147%2D150.pdf
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Mikrobiologische Qualität von Fleischerzeugnissen aus ökologischer Produktion Organic Eprints
Albert, Thiemo; Gareis, Manfred; Kröckel, Lothar.
Streichfähige Rohwürste (n = 80) und vorverpackte Aufschnitte erhitzter Fleischerzeugnisse (n = 108) aus ökologischer Produktion mit deutschlandweiter Vermarktung wurden auf produktrelevante Mikroorganismen untersucht. Die Ergebnisse zeigen bezüglich der Mikroflora keine auffallenden Unterschiede zwischen ökologisch und konventionell hergestellten Fleischerzeugnissen. Aus dem Verzicht auf Nitrit bei der Herstellung der Ökoprodukte ergab sich somit kein erkennbar höheres mikrobiologisches Risiko. Keine der Proben überschritt den zulässigen Grenzwert für Listeria monocytogenes. Salmonellen und STEC waren bei den Rohwurstproben nicht nachweisbar. Koagulase-positive Staphylokokken und Enterobacteriaceae (EBC) waren bei 5 % bzw. 23 % der Proben erhöht (> 103...
Tipo: Journal paper Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2003 URL: http://orgprints.org/15369/1/albert%2Detal%2D2003%2DMittBAFF%2D161_p183%2D190.pdf
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Milk - new research and product development innovations (Milk-Inno) Organic Eprints
Tupasela, Tuomo; Tahvonen, Raija; Marnila, Pertti; Vilkki, Johanna; Viitala, Sirja.
The aim of Milk-Inno research is to investigate the effect of biological and non-biological factors on milk composition, particularly on bioactive components, as well as health effects.
Tipo: Conference paper, poster, etc. Palavras-chave: Food security; Food quality and human health Feeding and growth Processing; Packaging and transportation.
Ano: 2017 URL: http://orgprints.org/31348/1/NJF17%20Milk-Inno%2022.3.2017%20TT.docx
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Minimal and careful processing Organic Eprints
Nielsen, Thorkild.
In several standards, guidelines and publications, organic food processing is strongly associated with "minimal processing" and "careful processing". The term "minimal processing" is nowadays often used in the general food processing industry and described in literature. The term "careful processing" is used more specifically within organic food processing but is not yet clearly defined. The concept of carefulness seems to fit very well with the processing of organic foods, especially if it is reflected in a broader sense. Although there is no clear common definition of the concept of "careful processing", "care" is an essential value in organic food production encompassing care for the product, the environment and the people.
Tipo: Working paper Palavras-chave: Processing; Packaging and transportation.
Ano: 2004 URL: http://orgprints.org/3979/1/3979.doc
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Mit Know-how zu konformen Verpackungen Organic Eprints
Rebholz, Theresa.
Eine gute Konformitätsarbeit hilft, das Migrationsrisiko aus Verpackungen zu mindern. Ein Beispiel aus der Praxis.
Tipo: Newspaper or magazine article Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2018 URL: http://orgprints.org/34230/1/Bioaktuell_10_2018_Th.Rebholz.pdf
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Modul 1: Organic products/Biolebensmittel/ Prodotti alimentari biologici Organic Eprints
Bosona, Techane; Gebresenbet, Girma.
Organic food production sector should be linked to sustainable food production and it should mainly use locally available renewable resources as well as wastes and by-products of plant and animal origin.
Tipo: Teaching resource Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2018 URL: http://orgprints.org/35073/4/Module%201-%20Organic%20products.ppt.pdf
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