Moscetti, Roberto; Raponi, Flavio; Ferri, Serena and Massantini, Riccardo (2018) Module 4.1 Drying - general aspects/Allgemeine Aspekte der Lebensmitteltrocknung/Aspetti generali della disidratazione. .
![[thumbnail of Module 4.1_Drying - general aspects.pdf]](/style/images/fileicons/application_pdf.png) |
PDF
- English
1MB |
|
PDF
- German/Deutsch
6MB |
|
PDF
- Italian/Italiano
2MB |
Summary
Market globalization ensures constant availability of many foods regardless of their production date. Innovation in both products and processes across the entire agri-food chain yield foods with improved shelf-life, organoleptic quality, nutritional value, safety and healthfulness.
| EPrint Type: | Teaching resource |
|---|---|
| What problem does the tool address?: | Product and process quality of food processing/Produkt- und Prozessqualität der Lebensmitteltrocknung |
| What solution does the tool offer?: | Verbesserung des technischen Wissens, das zur Optimierung von Prozessen und Technologien für biologische Rohstoffe ausökologischer Produktion erforderlich ist, und der Faktoren, die berücksichtigt werden müssen. |
| Country: | Italy |
| Type of Practice Tool: | Online courses |
| Theme: | Nutrient management |
| Keywords: | SusOrganic, Core Organic Plus |
| Subjects: | Food systems > Food security, food quality and human health Food systems > Processing, packaging and transportation |
| Research affiliation: | European Union > CORE Organic Plus European Union > CORE Organic Plus > SusOrganic Italy > Univ. Tuscia |
| Deposited By: | von Gersdorff, Gardis J.E. |
| ID Code: | 35089 |
| Deposited On: | 24 Apr 2019 19:31 |
| Last Modified: | 08 Aug 2019 10:40 |
| Document Language: | English |
| Status: | Unpublished |
Repository Staff Only: item control page
Download Statistics
Download Statistics
