The influence of organic production on food quality - research findings, gaps and future challenges
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The influence of organic production on food quality - research findings, gaps and future challenges. / Załęcka, Aneta; Bügel, Susanne Gjedsted; Paoletti, Flavio; Kahl, Johannes; Bonanno, Adriana; Dostalova, Anne; Rahmann, Gerold.
In: Journal of the Science of Food and Agriculture, Vol. 94, No. 13, 2014, p. 2600-2604.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - The influence of organic production on food quality - research findings, gaps and future challenges
AU - Załęcka, Aneta
AU - Bügel, Susanne Gjedsted
AU - Paoletti, Flavio
AU - Kahl, Johannes
AU - Bonanno, Adriana
AU - Dostalova, Anne
AU - Rahmann, Gerold
N1 - CURIS 2014 NEXS 278
PY - 2014
Y1 - 2014
N2 - 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 defined. In organic food quality research a system approach is needed from which systemic markers can be selected. Research on the impact of processing technologies on the quality according to organic principles seems of high relevance, since most of the food is processed. © 2014 Society of Chemical Industry.
AB - 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 defined. In organic food quality research a system approach is needed from which systemic markers can be selected. Research on the impact of processing technologies on the quality according to organic principles seems of high relevance, since most of the food is processed. © 2014 Society of Chemical Industry.
U2 - 10.1002/jsfa.6578
DO - 10.1002/jsfa.6578
M3 - Journal article
C2 - 24436145
VL - 94
SP - 2600
EP - 2604
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: 124508670