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Quality of organic vs. conventional food and effects on health : report

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dc.contributor.authorMatt, Darja
dc.contributor.authorRembialkowska, Ewa
dc.contributor.authorLuik, Anne
dc.contributor.authorPeetsmann, Elen
dc.contributor.authorPehme, Sirli
dc.date.accessioned2018-10-12T11:44:19Z
dc.date.available2018-10-12T11:44:19Z
dc.date.issued2011
dc.descriptionReporteng
dc.description.abstractOrganic 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.eng
dc.description.sponsorshipThis report is financed by PICKFIBER subproject, Innovation for Welfare project (co-financed by the ERDF and made possible by the INTERREG IVC programme).eng
dc.identifier.isbn9789949484065 (pdf)
dc.identifier.urihttp://hdl.handle.net/10492/4496
dc.publisherEstonian University of Life Scienceseng
dc.subjecttoiduainedeng
dc.subjecttoidukvaliteeteng
dc.subjectmahetoiteng
dc.subjecttoiteväärtuseng
dc.subjecttoidu saastumineeng
dc.subjectpestitsiidijäägideng
dc.subjectnitraadideng
dc.subjectmükotoksiinideng
dc.subjecttoidulisaainedeng
dc.subjecttervisemõjurideng
dc.subjectriskitegurideng
dc.subjectloomkatsedeng
dc.subjectvõrdlevuuringudeng
dc.subjectfoodstuffseng
dc.subjectfood qualityeng
dc.subjectorganic foodeng
dc.subjectnutritive valueeng
dc.subjectfood contaminationeng
dc.subjectpesticide residueseng
dc.subjectnitrateseng
dc.subjectfungal toxinseng
dc.subjectfood additiveseng
dc.subjectdeterminants of healtheng
dc.subjectrisk factorseng
dc.subjectanimal experimentationeng
dc.subjectcomparative researcheng
dc.titleQuality of organic vs. conventional food and effects on health : reporteng
dc.typeBookeng

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