FOOD CHARACTERISTICS IN THE ORGANIC PROCESSING INDUSTRIES

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

MIRLOHI MARYAM; ESFANDIARY ZAHRA

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Health System Research Year:2012 | Volume:8 | Issue:3 Page(s): 349-358

Download Full-Text

Persian Verion

View:

1,492

Download:

Cites:

Information Journal Paper

Title

FOOD CHARACTERISTICS IN THE ORGANIC PROCESSING INDUSTRIES

Author(s)

MIRLOHI MARYAM | ESFANDIARY ZAHRA | Issue Writer Certificate

Keywords

ORGANIC FOODQ4

FOOD SAFETYQ4

NUTRITIONAL VALUEQ4

BIOACTIVE SUBSTANCESQ4

Abstract

Organic industry is a small but progressive section of food industry in developed countries. Organic products are categorized based on the percentage of the proportion of the organic ingredients to nonorganic ingredients in their formulation. Using preservatives, synthetic food colorants and flavorings are prohibited. The non-organic ingredients must be legally accepted in organic codex standard.In recent years, the higher concentration of BIOACTIVE SUBSTANCES, like antioxidants and phenolic compounds has been suggested in ORGANIC FOODs comparing to commercial products. In comparison to commercial foods, ORGANIC FOODs also carry less nitrate and chemical residue but limited use of fungicide may raise the probability of contamination of organic products with mycotoxin. This study aimed to review the characteristics of ORGANIC FOODs in five sections of law, marketing, production, nutritional features and FOOD SAFETY.

Cites

No record.

References

No record.

Cite

APA: Copy

MIRLOHI, MARYAM, & ESFANDIARY, ZAHRA. (2012). FOOD CHARACTERISTICS IN THE ORGANIC PROCESSING INDUSTRIES. HEALTH SYSTEM RESEARCH, 8(3), 349-358. SID. https://sid.ir/paper/192685/en

Vancouver: Copy

MIRLOHI MARYAM, ESFANDIARY ZAHRA. FOOD CHARACTERISTICS IN THE ORGANIC PROCESSING INDUSTRIES. HEALTH SYSTEM RESEARCH[Internet]. 2012;8(3):349-358. Available from: https://sid.ir/paper/192685/en

IEEE: Copy

MARYAM MIRLOHI, and ZAHRA ESFANDIARY, “FOOD CHARACTERISTICS IN THE ORGANIC PROCESSING INDUSTRIES,” HEALTH SYSTEM RESEARCH, vol. 8, no. 3, pp. 349–358, 2012, [Online]. Available: https://sid.ir/paper/192685/en

Related Journal Papers