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The influence of organic production on food quality - research findings, gaps and future challenges 

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F14%3A%230002057" target="_blank" >RIV/00027014:_____/14:#0002057 - isvavai.cz</a>

  • Result on the web

    <a href="http://www.vuzv.cz/sites/File/_privat/14102.pdf" target="_blank" >http://www.vuzv.cz/sites/File/_privat/14102.pdf</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1002/jsfa.6578" target="_blank" >10.1002/jsfa.6578</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    The influence of organic production on food quality - research findings, gaps and future challenges 

  • Original language description

    Although several meta-analysis studies have been published comparing the quality of food derived from organic and non-organic origin, it is still not clear if food from organic production per se can guarantee product-related added value to consumers. This paper aims to summarize the status quo in order to identify research gaps and suggest future research challenges. Organic food is described according to a quality model already published. The influence of organic production on food quality is structured in primary production and processing. Furthermore, organic food authentication is discussed. Organic food seems to contain fewer pesticide residues and statistically more selected health-related compounds such as polyphenols in plant products and polyunsaturated fatty acids in milk and meat products, but the health relevance for consumers is not clear yet. Comparing food from organic origin with so called 'conventional' food seems not to be appropriate, because 'conventional' is not de

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

  • CEP classification

    GH - Nutrition of farm animals

  • OECD FORD branch

Result continuities

  • Project

  • Continuities

    I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Others

  • Publication year

    2014

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Journal of the Science of Food and Agriculture

  • ISSN

    0022-5142

  • e-ISSN

  • Volume of the periodical

    94

  • Issue of the periodical within the volume

    13

  • Country of publishing house

    GB - UNITED KINGDOM

  • Number of pages

    5

  • Pages from-to

    2600-2604

  • UT code for WoS article

    000342680200005

  • EID of the result in the Scopus database