CQNRQAPK

2255

22 décembre 2020 13:15

22 décembre 2020 13:15

Background Organic food is generally considered as having healthier properties as consequence of the environmental-friendly management if compared with conventional food. However, there is a lack of strong scientific evidences that organic food is significantly different from the conventional regarding nutritional properties, environmental and human health impacts. Scope and approach The main scope of the present review is to assess the differences between the organic and conventional food in terms of nutritional properties, environmental impact and consumer perception and to identify future research needed. Key findings and conclusions Nutritional properties, the “environmental friendly” concept and the consumer perception aspects were analyzed to compare organic and conventional food. In general, non-significant differences in nutrient properties and carbon food prints between organic and conventional food have been observed, even if for the both aspects significant sensitivity and uncertainty are present and specific analysis to assess them are mandatory. Consumers perceive the organic food more valued even if relatively higher prices and poorer availability of organic products compared with their conventional counterparts could limit the purchase and the quality perception.

None

• AB - Modalité bio
• FREDO alimentation humaine
• FREDO qualité des produits
• FREDO technologie et innovation
• GEO Italie
• comparaison

Trends in Food Science & Technology

84

49-51

February 1, 2019

1 février 2019

10.1016/j.tifs.2018.12.008 Le DOI est une URL unique de référencement d'une publication. Il est donc plus fiable et permanent qu'une URL classique

0924-2244 L’ISSN est un code de 8 chiffres servant à identifier les journaux, revues, magazines, périodiques de toute nature et sur tous supports, papier comme électronique.