Organic food processing: a framework for concept, starting definitions and evaluation

Research output: Contribution to journalJournal articleResearchpeer-review

Standard

Organic food processing : a framework for concept, starting definitions and evaluation. / Kahl, Johannes; Alborzi, Farnaz; Beck, Alexander; Bügel, Susanne; Busscher, Nicolaas; Geier, Uwe; Matt, Darja; Meischner, Tabea; Paoletti, Flavio; Pehme, Sirli; Ploeger, Angelika; Rembiałkowska, Ewa; Schmid, Otto; Strassner, Carola; Taupier-Letage, Bruno; Załęcka, Aneta.

In: Journal of the Science of Food and Agriculture, Vol. 94, No. 13, 2014, p. 2582-2594.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Kahl, J, Alborzi, F, Beck, A, Bügel, S, Busscher, N, Geier, U, Matt, D, Meischner, T, Paoletti, F, Pehme, S, Ploeger, A, Rembiałkowska, E, Schmid, O, Strassner, C, Taupier-Letage, B & Załęcka, A 2014, 'Organic food processing: a framework for concept, starting definitions and evaluation', Journal of the Science of Food and Agriculture, vol. 94, no. 13, pp. 2582-2594. https://doi.org/10.1002/jsfa.6542

APA

Kahl, J., Alborzi, F., Beck, A., Bügel, S., Busscher, N., Geier, U., ... Załęcka, A. (2014). Organic food processing: a framework for concept, starting definitions and evaluation. Journal of the Science of Food and Agriculture, 94(13), 2582-2594. https://doi.org/10.1002/jsfa.6542

Vancouver

Kahl J, Alborzi F, Beck A, Bügel S, Busscher N, Geier U et al. Organic food processing: a framework for concept, starting definitions and evaluation. Journal of the Science of Food and Agriculture. 2014;94(13):2582-2594. https://doi.org/10.1002/jsfa.6542

Author

Kahl, Johannes ; Alborzi, Farnaz ; Beck, Alexander ; Bügel, Susanne ; Busscher, Nicolaas ; Geier, Uwe ; Matt, Darja ; Meischner, Tabea ; Paoletti, Flavio ; Pehme, Sirli ; Ploeger, Angelika ; Rembiałkowska, Ewa ; Schmid, Otto ; Strassner, Carola ; Taupier-Letage, Bruno ; Załęcka, Aneta. / Organic food processing : a framework for concept, starting definitions and evaluation. In: Journal of the Science of Food and Agriculture. 2014 ; Vol. 94, No. 13. pp. 2582-2594.

Bibtex

@article{3a1fa1f3ed414a26b85f92ce26293fa2,
title = "Organic food processing: a framework for concept, starting definitions and evaluation",
abstract = "In 2007 EU Regulation (EC) 834/2007 introduced principles and criteria for organic food processing. These regulations have been analysed and discussed in several scientific publications and research project reports. Recently, organic food quality was described by principles, aspects and criteria. These principles from organic agriculture were verified and adapted for organic food processing. Different levels for evaluation were suggested. In another document, underlying paradigms and consumer perception of organic food were reviewed against functional food, resulting in identifying integral product identity as the underlying paradigm and a holistic quality view connected to naturalness as consumers' perception of organic food quality. In a European study, the quality concept was applied to the organic food chain, resulting in a problem, namely that clear principles and related criteria were missing to evaluate processing methods. Therefore the goal of this paper is to describe and discuss the topic of organic food processing to make it operational. A conceptual background for organic food processing is given by verifying the underlying paradigms and principles of organic farming and organic food as well as on organic processing. The proposed definition connects organic processing to related systems such as minimal, sustainable and careful, gentle processing, and describes clear principles and related criteria. Based on food examples, such as milk with different heat treatments, the concept and definitions were verified. Organic processing can be defined by clear paradigms and principles and evaluated according criteria from a multidimensional approach. Further work has to be done on developing indicators and parameters for assessment of organic food quality. {\circledC} 2013 Society of Chemical Industry.",
author = "Johannes Kahl and Farnaz Alborzi and Alexander Beck and Susanne B{\"u}gel and Nicolaas Busscher and Uwe Geier and Darja Matt and Tabea Meischner and Flavio Paoletti and Sirli Pehme and Angelika Ploeger and Ewa Rembiałkowska and Otto Schmid and Carola Strassner and Bruno Taupier-Letage and Aneta Załęcka",
note = "CURIS 2014 NEXS 277",
year = "2014",
doi = "10.1002/jsfa.6542",
language = "English",
volume = "94",
pages = "2582--2594",
journal = "Journal of the Science of Food and Agriculture",
issn = "0022-5142",
publisher = "JohnWiley & Sons Ltd",
number = "13",

}

RIS

TY - JOUR

T1 - Organic food processing

T2 - a framework for concept, starting definitions and evaluation

AU - Kahl, Johannes

AU - Alborzi, Farnaz

AU - Beck, Alexander

AU - Bügel, Susanne

AU - Busscher, Nicolaas

AU - Geier, Uwe

AU - Matt, Darja

AU - Meischner, Tabea

AU - Paoletti, Flavio

AU - Pehme, Sirli

AU - Ploeger, Angelika

AU - Rembiałkowska, Ewa

AU - Schmid, Otto

AU - Strassner, Carola

AU - Taupier-Letage, Bruno

AU - Załęcka, Aneta

N1 - CURIS 2014 NEXS 277

PY - 2014

Y1 - 2014

N2 - In 2007 EU Regulation (EC) 834/2007 introduced principles and criteria for organic food processing. These regulations have been analysed and discussed in several scientific publications and research project reports. Recently, organic food quality was described by principles, aspects and criteria. These principles from organic agriculture were verified and adapted for organic food processing. Different levels for evaluation were suggested. In another document, underlying paradigms and consumer perception of organic food were reviewed against functional food, resulting in identifying integral product identity as the underlying paradigm and a holistic quality view connected to naturalness as consumers' perception of organic food quality. In a European study, the quality concept was applied to the organic food chain, resulting in a problem, namely that clear principles and related criteria were missing to evaluate processing methods. Therefore the goal of this paper is to describe and discuss the topic of organic food processing to make it operational. A conceptual background for organic food processing is given by verifying the underlying paradigms and principles of organic farming and organic food as well as on organic processing. The proposed definition connects organic processing to related systems such as minimal, sustainable and careful, gentle processing, and describes clear principles and related criteria. Based on food examples, such as milk with different heat treatments, the concept and definitions were verified. Organic processing can be defined by clear paradigms and principles and evaluated according criteria from a multidimensional approach. Further work has to be done on developing indicators and parameters for assessment of organic food quality. © 2013 Society of Chemical Industry.

AB - In 2007 EU Regulation (EC) 834/2007 introduced principles and criteria for organic food processing. These regulations have been analysed and discussed in several scientific publications and research project reports. Recently, organic food quality was described by principles, aspects and criteria. These principles from organic agriculture were verified and adapted for organic food processing. Different levels for evaluation were suggested. In another document, underlying paradigms and consumer perception of organic food were reviewed against functional food, resulting in identifying integral product identity as the underlying paradigm and a holistic quality view connected to naturalness as consumers' perception of organic food quality. In a European study, the quality concept was applied to the organic food chain, resulting in a problem, namely that clear principles and related criteria were missing to evaluate processing methods. Therefore the goal of this paper is to describe and discuss the topic of organic food processing to make it operational. A conceptual background for organic food processing is given by verifying the underlying paradigms and principles of organic farming and organic food as well as on organic processing. The proposed definition connects organic processing to related systems such as minimal, sustainable and careful, gentle processing, and describes clear principles and related criteria. Based on food examples, such as milk with different heat treatments, the concept and definitions were verified. Organic processing can be defined by clear paradigms and principles and evaluated according criteria from a multidimensional approach. Further work has to be done on developing indicators and parameters for assessment of organic food quality. © 2013 Society of Chemical Industry.

U2 - 10.1002/jsfa.6542

DO - 10.1002/jsfa.6542

M3 - Journal article

C2 - 24375441

VL - 94

SP - 2582

EP - 2594

JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

SN - 0022-5142

IS - 13

ER -

ID: 124508134