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 in the original language of the document
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 > CORE Organic Plus European Union > CORE Organic > 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| Status: | Unpublished |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
