?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=Improving+quality+and+safety+and+reduction+of+cost+in+the+European+organic+and+%C3%A2%C2%80%C2%9Clow+input%C3%A2%C2%80%C2%9D+food+supply+chains.+Subproject+5%3A+Development+of+a+framework+for+the+design+of+%C3%A2%C2%80%C2%9Cminimum%C3%A2%C2%80%C2%9D+and+%C3%A2%C2%80%C2%9Clow+input%C3%A2%C2%80%C2%9D+processing+strategies%2C+which+guarantee+food+quality+and+safety.&rft.subject=+Food+security%2C+food+quality+and+human+health&rft.description=There+are+only+a+few+aspects+regulated+in+the+EU+regulation+2092%2F91+regarding+the+use+of+additives+in+organic+food.+But+no+other+criteria%C3%A2%C2%80%C2%99s+are+considered.++%0D%0AProject+aims%3A%0D%0AWork+package+5.1+%0D%0A(i)+identify+and+review+the+different+underlying+principles+proposed+for+organic+and+other+%C3%A2%C2%80%C2%9Cminimum+processing%C3%A2%C2%80%C2%9D+and+%C3%A2%C2%80%C2%9Clow+input%C3%A2%C2%80%C2%9D+food+processing+%0D%0A(ii)+analyse+current+approaches+and+concepts+in+organic+food+processing+%0D%0A(iii)+identify+differences+in+processing+standards%2Fregulations+in+Europe+in+order+to+identify+areas+for+harmonisation+and+revision+and+further+development+%0D%0A%0D%0AWork+Package+5.2+%0D%0A(i)+To+assess+the+applicability+of+ozone+disinfection+for+organically+grown+lettuce+in+terms+of+of+microbiological+safety%2C+sensory%2C+physical+and+nutritional+quality+and+shelf-life+of+lettuce.%0D%0A%0D%0AIf+found+to+be+applicable%3B%0D%0A(ii)+To+optimise+ozone+treatment+in+terms+of+concentration%2C+exposure+time%2C+temperature%0D%0A(iii)+To+develop+procedure+for+industrial+application+%0D%0A%0D%0AWork+package++5.3+%0D%0A(i)+A+review+comparing+the+impact+of+food+processing+(organic%2C+low+input+and+conventional)+on+CLA+content+of+dairy+products.+Based+on+the+review%2C+the+impact+will+also+be+shown+by+product+analysis+of+butter+(organic+and+conventional).+%0D%0A(ii)+Shelf+life+analyses+to+identify+differences+in+product+stability+of+CLA+rich+and+conventional+butter%2C+with+focus+on+oxidative+stability+and+sensory+quality+as+well+as+differences+from+a+holistic+view+point+based+on+specific+complementary+methods+%0D%0A(iii)+Development+and+evaluation+of+novel+processing+procedures+which+maintain+or+increase+the+CLA+content+in+dairy+products+(i.e.+selecting+CLA+producing+starter+cultures+or+fractionation+techniques)%0D%0A%0D%0AResults%2C+conclusion%2C+state+of+the+art%3A%0D%0AWP+5.1%0D%0A%C3%A2%C2%80%C2%A2%09Identification+and+formulation+of+the+underlying+principles+used+to+determine+organic+and+low+input+processing+standards+are+diverse+and+insufficiently+defined%0D%0A%C3%A2%C2%80%C2%A2%09Determination+of+differences+in+organic+processing+standards+and+principles+between+countries+and+sector+bodies%0D%0ADetermination+of+differences+in+expectations%2Fneeds+between+consumer++and+processor+with+respect+to+standards+development%0D%0A%0D%0AWP+5.2%3A++A+code+of+best+practice+will+be+elaborated+for+disinfection+of+organically+grown+lettuce.+%0D%0A%0D%0AWP+5.3%0D%0A(i)%09Investigation+of+impact+of+processing+on+bio-active+components+as+CLA+of+milk+products%0D%0A(ii)%09Establishing+of+methodology+to+assess+oxidative+stability+of+milk+fat%0D%0A(iii)%09Proposal+for+a+CLA-enrichment+process+as+a+base+for+future+industrial+scale+up%0D%0AEstablish+scientific+basis+for+nutritional+claims%0D%0A%0D%0AInvolved+organisations%2C+project+partners%3A%0D%0AUniversity+of+Kassel%2C+Germany%0D%0AUniversity+of+Helsinki%2C+Finland%0D%0ADanish+Research+Center+for+Organic+Farming%2C+Technical+University+of+Denmark%0D%0ATUB%C3%84%C2%B0TAK+MRC%2CFood+Insititute%2C+TURKEY%0D%0AALP+Agroscope+Liebefeld-Posieux+Swiss+Federal+Research+Station+for+Animal+Production+and+Dairy+Products%0D%0AUniversity+of+Newcastle+UK%0D%0ALiterature%3A%0D%0A-Codex+Alimentarius+(2004)%3A+Guidelines+for+the+Production%2C+Processing%2C+Marketing+and+Labelling+of+Organically+Produced+Foods.+www.codexalimentarius.net.%0D%0A-EEC+Regulation+207%2F93+of+29+January+1993+defining+the+content+of+Annex+VI+to+Regulation+EEC+No+2092%2F91+on+organic+production+of+agricultural+products+and+indications+referring+thereto+no+agricultural+products+and+foodstuffs+and+laying+down+detailed+rules+for+implementing+the+provisions+of+Article+5+(4)+thereto.+Official+Journal+of+European+Communities+No+L+25%2F5+02.02.1993.%0D%0A-Hamm%2C+U.%2C+Gronefeld%2C+F.%2C+Halpin%2C+D.+(2004)%3A+The+European+market+for+organic+food%3A+Revised+and+Updated+Analysis.+Organic+Marketing+Initiatives+and+Rural+Development+(OMIaRD)+series.+Volume+5+University+of+Wales.+Aberystwyth.%0D%0A-Linstone%2C+H.A.+and+Turoff%2C+M.+(eds.)+(1975).+The+Delphi+method%3A+techniques+and+applications.++Reading%2C+Mass.%3A+Addison-Wesley.%0D%0A-Schmid%2C+O.%2C+Beck%2C+A.+and+Kretzschmar+%2C+U.+(2004)%2C+Underlying+Principles+in+Organic+and+%22low-+input+food%C3%A2%C2%80%C2%9D+Processing+Literature+Survey%0D%0A-Padel%2C+S.%2C+Seymour%2CC.%2CFoster%2C+C.+(eds.)+(2003).Organic+Marketing+Initiatives+and+Rural+Development.+Results+of+a+Delphi+Survey.+OMIaRD+Project.+QLK5-2000-01124&rft.type=Project+description&rft.type=NonPeerReviewed&rft.format=application%2Fpdf&rft.identifier=http%3A%2F%2Forgprints.org%2F4888%2F1%2Ffibl-projekt-soziooekonomie-zertifizierungssysteme-internationale-richtlinienarbeit.pdf&rft.identifier=%7BProject%7D+QLIF-Processing%3A+Improving+quality+and+safety+and+reduction+of+cost+in+the+European+organic+and+%C3%A2%C2%80%C2%9Clow+input%C3%A2%C2%80%C2%9D+food+supply+chains.+Subproject+5%3A+Development+of+a+framework+for+the+design+of+%C3%A2%C2%80%C2%9Cminimum%C3%A2%C2%80%C2%9D+and+%C3%A2%C2%80%C2%9Clow+input%C3%A2%C2%80%C2%9D+processing+strategies%2C+which+guarantee+food+quality+and+safety.+Runs+2004+-+2007.+Project+Leader(s)%3A+Kretzschmar%2C+Ursula%2C+Research+Institute+of+Organic+Agriculture+(FiBL)%2C+CH-5070+Frick.+More+information+online+at+%3Chttp%3A%2F%2Fwww.qlif.org%2Fresearch%2Fsub5%2Findex.html+%3Chttp%3A%2F%2Fwww.qlif.org%2Fresearch%2Fsub5%2Findex.html%3E%3E.&rft.relation=http%3A%2F%2Forgprints.org%2F4888%2F