Organic Production And Food Quality

Author: Robert Blair
Editor: John Wiley & Sons
ISBN: 0813812178
File Size: 78,21 MB
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The internet is rife with biased and unsubstantiated claims from the organic industry, and the treatment of issues such as food safety and quality by the media ("if it bleeds, it leads") tends to have a negative impact on consumer perceptions about conventional food. Until recently, more and more consumers in many countries were opting to buy organic food over conventional food, resulting in a radical shift in food retailing. This was due to concerns over chemical residues, food poisoning resulting in recalls, food scares such as "mad-cow" disease, issues like gene-modified (GM foods), antibiotics, hormones, cloning and concerns over the way plants and animals are being grown commercially as food sources. As a result there has been an expansion of the organic industry and the supply of organic foods at farmers' markets, supermarkets and specialty stores. Organic Production and Food Quality: A Down to Earth Analysis is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings. The title is a 'must-have' for everyone working within the food industry. Comprehensive explanation of organic production methods and effects on the safety and quality of foods Authoritative, unbiased and up-to-date examination of relevant global scientific research Answers the questions of whether organic food is more nutritious and/or more healthy
Organic Production and Food Quality
Language: en
Pages: 296
Authors: Robert Blair
Categories: Science
Type: BOOK - Published: 2012-01-03 - Publisher: John Wiley & Sons

The internet is rife with biased and unsubstantiated claims from the organic industry, and the treatment of issues such as food safety and quality by the media ("if it bleeds, it leads") tends to have a negative impact on consumer perceptions about conventional food. Until recently, more and more consumers
Organic Meat Production and Processing
Language: en
Pages: 444
Authors: Steven C. Ricke
Categories: Health & Fitness
Type: BOOK - Published: 2012-05-01 - Publisher: John Wiley & Sons

Consumers purchase organic meats for what they perceive as superior taste, better nutritional value, long-term health benefits, or enhanced product freshness. Many consumers also believe organic meat is safer than conventional, perhaps containing lesser amounts of pesticides or foodborne human pathogens. Organic livestock farming, which is reputed to be environmentally
Improving the Sensory and Nutritional Quality of Fresh Meat
Language: en
Pages: 680
Authors: Joseph Kerry
Categories: Technology & Engineering
Type: BOOK - Published: 2009-01-22 - Publisher: Elsevier

Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality. This important collection reviews essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality. Part one
Impacts of Agriculture on Human Health and Nutrition - Volume II
Language: en
Pages: 330
Authors: Ismail Cakmak, Ross M. Welch
Categories: Technology & Engineering
Type: BOOK - Published: 2009-11-25 - Publisher: EOLSS Publications

Impacts of Agriculture on Human Health and Nutrition is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. The Theme on Agriculture on Human Health and Nutrition provides
Encyclopedia of Agriculture and Food Systems
Language: en
Pages: 464
Authors: Ismail Cakmak, Ross M. Welch
Categories: Technology & Engineering
Type: BOOK - Published: 2014-07-29 - Publisher: Elsevier

Encyclopedia of Agriculture and Food Systems, Second Edition addresses important issues by examining topics of global agriculture and food systems that are key to understanding the challenges we face. Questions it addresses include: Will we be able to produce enough food to meet the increasing dietary needs and wants of