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Quality analysis of critical control points within the whole food chain and their impact on food quality, safety and health (QACCP) - How to assure safety, health and sensory qualities of organic products

Type de document
bill
Langue source
-- Langue source --
Titre
Quality analysis of critical control points within the whole food chain and their impact on food quality, safety and health (QACCP) - How to assure safety, health and sensory qualities of organic products
Titre français
Titre anglais
Auteur(s)
Editeur(s)
Autre(s)
Id
T5W7QQPZ
Version
3400
Url zotero
https://www.zotero.org/groups/2567444/items/T5W7QQPZ
Date ajout
21 avril 2021 11:55
Date modification
21 avril 2021 11:55
Résumé
The overall objective of the QACCP project has been to optimise organic production and processing in order to improve food quality and increase health promoting aspects in consumer products. The approach was a chain analysis approach which addressed the link between farm and fork and backwards from fork to farm. The objectives were to test food authenticity on farm level and food quality and health in processing. The carrot was chosen as the model vegetable since it is common for the involved partners from industry and is processed for baby food; hence the results are relevant for other vegetables and organic food in general as well.
Note
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CRAW tags
  • AB - Spécifique
  • CORE Organic
  • FREDO alimentation humaine
  • FREDO authentification
  • FREDO qualité des produits
  • FREDO transformation et valorisation
  • GEO Europe
  • carotte
  • food quality
  • food safety
  • projet
WEB tags