Valorisation of organic agricultural surpluses

Authors

  • Albert Ribas-Agustí Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
  • Anna Jofré Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
  • Sara Bover-Cid Institut de Recerca i Tecnologia Agroalimentàries (IRTA)

Keywords:

organic production, fruits, vegetables, valorisation, juice, purée, functional value, food safety, high pressure processing, food loss and waste.

Abstract

The strong growth of the supply and demand of organic products highlights the need of the companies in the sector to innovate and develop sustainable and competitive products in order to achieve a better position in the market. In this context, the processing of agricultural surpluses into juices and purées enables a better use of resources and a reduction of residues. On the other hand, the high pressure processing of juices and purées offers the possibility to obtain value-added products that retain organoleptic and functional properties, ensuring their safety and an extended shelf-life. Both strategies are in line with the current challenge to achieve a reduction of food loss and waste across the food chain.

Downloads

Download data is not yet available.

Author Biographies

Albert Ribas-Agustí, Institut de Recerca i Tecnologia Agroalimentàries (IRTA)

Programa de Funcionalitat i Seguretat Alimentàries, Institut de Recerca i Tecnologia Agroalimentàries
(IRTA). Finca Camps i Armet s/n, Monells.

Anna Jofré, Institut de Recerca i Tecnologia Agroalimentàries (IRTA)

Programa de Funcionalitat i Seguretat Alimentàries, Institut de Recerca i Tecnologia Agroalimentàries
(IRTA). Finca Camps i Armet s/n, Monells.

Sara Bover-Cid, Institut de Recerca i Tecnologia Agroalimentàries (IRTA)

Programa de Funcionalitat i Seguretat Alimentàries, Institut de Recerca i Tecnologia Agroalimentàries
(IRTA). Finca Camps i Armet s/n, Monells.

Downloads

How to Cite

Ribas-Agustí, A., Jofré, A., & Bover-Cid, S. (2021). Valorisation of organic agricultural surpluses. TECA: Tecnologia I Ciència Dels Aliments, 20, 39–44. Retrieved from https://revistes.iec.cat/index.php/TECA/article/view/149511

Issue

Vol. 20 (2021)

Section

Articles

License

The intellectual property of the articles belongs to the respective authors.

At the time of submitting the articles to TECA: Tecnologia i Ciència dels Aliments, authors accept the following terms:

— Authors assign to the Associació Catalana de Ciències de l’Alimentació (a subsidiary of the Institut d’Estudis Catalans) the rights of reproduction, public communication (including communication through social networks) and distribution of the articles submitted for publication to TECA: Tecnologia i Ciència dels Aliments, in any form and medium, including digital platforms. The Publications Committee reserves the right to accept or refuse submitted articles and the right to make any editorial changes it deems appropriate. If the suggested changes are accepted by authors, they should re-submit the article with such changes.

— Authors answer to the Associació Catalana de Ciències de l’Alimentació for the authorship and originality of submitted articles. In other words, authors assure that submitted articles do not contain fragments of works by other authors or fragments of their own previously published works; that the content of articles is original, and that the copyright of third parties is not infringed upon. Authors accept this responsibility and undertake to hold harmless the Associació Catalana de Ciències de l’Alimentació for any loss or damage resulting from non-compliance with this obligation. Furthermore, they should include a statement in articles submitted to the journal regarding their responsibility for the content of the articles.

— Authors are responsible for obtaining permission for the reproduction of all graphic material included in articles, and they should moreover ensure that images, videos, etc., have been created with the consent of the individuals appearing in them, and that material belonging to third parties is clearly identified and acknowledged as such within the text. Likewise, authors should provide the respective consents and authorisations to the Associació Catalana de Ciències de l’Alimentació when submitting articles.

— The Associació Catalana de Ciències de l’Alimentació is exempt from any liability arising from the possible infringement of intellectual property rights by authors. In all cases, it undertakes to publish corrections, clarifications, retractions and apologies, if necessary.

— Unless otherwise stated in the text or in the graphic material, the contents published in the journal are subject to an Attribution - NonCommercial - NoDerivs 3.0 Spain (by-nc-nd) license from Creative Commons, the full text of which may be consulted at https://creativecommons.org/licenses/by-nc-nd/3.0/es/deed.en. Therefore, the general public is authorised to reproduce, distribute and communicate articles as long as their authorship and publishing entity are acknowledged, and no commercial use is made of them nor derivative work produced from them.

— The journal is not responsible for the ideas and opinions expressed by the authors of published articles.