Quality of organic vs. conventional food and effects on health : report
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Failid
Kuupäev
2011
Kättesaadav alates
Ajakirja pealkiri
Ajakirja ISSN
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Kirjastaja
Estonian University of Life Sciences
Abstrakt
Organic methods in farming are considered as environment friendly, mainly due
to a fundamental principle of harmonious cooperation with nature and the lack
of chemization. There is already a lot of evidence that the condition of the environment,
soil and groundwater improves as a result of organic farming (Haas
et al., 2000); it is also considered to improve crop quality. The regulations which
specify organic plant and animal production are very strict, and adhering to
them should result in high product quality. A similar situation concerns organic
food processing. Although currently conventional processing allows several
hundreds of different types of food additives (colourings, fixing agents, improvers,
etc.), organic processing allows only several dozen such additives, mainly
natural substances. This creates challenges for organic food processors as they
have to preserve product durability without the use of chemical agents. However,
this is fundamentally important for consumers who are increasingly searching
for healthy food.
Kirjeldus
Report
Märksõnad
toiduained, toidukvaliteet, mahetoit, toiteväärtus, toidu saastumine, pestitsiidijäägid, nitraadid, mükotoksiinid, toidulisaained, tervisemõjurid, riskitegurid, loomkatsed, võrdlevuuringud, foodstuffs, food quality, organic food, nutritive value, food contamination, pesticide residues, nitrates, fungal toxins, food additives, determinants of health, risk factors, animal experimentation, comparative research