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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GH - Výživa hospodářských zvířat

OECD FORD obor

—

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2014

Kód důvěrnosti údajů

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

Název periodika

Journal of the Science of Food and Agriculture

ISSN

0022-5142

e-ISSN

—

Svazek periodika

94

Číslo periodika v rámci svazku

13

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

5

Strana od-do

2600-2604

Kód UT WoS článku

000342680200005

EID výsledku v databázi Scopus

—