Zobrazeno 1 - 10
of 133
pro vyhledávání: '"traçabilité alimentaire"'
Autor:
Bonnin, Coralie Angélique1,2, Mai-Anh Ngo3
Publikováno v:
Gestion 2000. mai/jun2009, Vol. 26 Issue 3, p93-108. 16p.
Autor:
Orsoni, Gilbert
Publikováno v:
RTDCom. Revue trimestrielle de droit commercial et de droit économique
RTDCom. Revue trimestrielle de droit commercial et de droit économique, Dalloz, 2000, pp.348
RTDCom. Revue trimestrielle de droit commercial et de droit économique, 2000, 02, pp.348
RTDCom. Revue trimestrielle de droit commercial et de droit économique, Dalloz, 2000, pp.348
RTDCom. Revue trimestrielle de droit commercial et de droit économique, 2000, 02, pp.348
International audience; (CE, 29 déc. 1999, Synd. national du commerce extérieur des produits congelés et surgelés et autres, Req. n° 206945)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d9b695d9f4002f73c4471be5c223c724
https://halshs.archives-ouvertes.fr/halshs-02251622
https://halshs.archives-ouvertes.fr/halshs-02251622
Publikováno v:
Phytochemistry
Food safety and traceability are nowadays a constant concern for consumers, and indeed for all actors in the food chain, including those involved in the fruit and vegetable sector. For the EU, the principles and legal requirements of traceability are
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::70d17661a052cef58f6e653c88ed341a
https://doi.org/10.1016/j.phytochem.2020.112291
https://doi.org/10.1016/j.phytochem.2020.112291
Autor:
Jean-Christophe Meile, D. Montet, Christophe Bugaud, Céline Bigot, André Kapitan, José Camilo
Publikováno v:
Food Control
Food Control, Elsevier, 2020, 109, pp.106925-. ⟨10.1016/j.foodcont.2019.106925⟩
Food Control, Elsevier, 2020, 109, pp.106925-. ⟨10.1016/j.foodcont.2019.106925⟩
Organic food products are subjected to high risk of fraud in Europe. Food traceability and authenticity of foods are mainly ensured by administrative means and there is a lack of analytical tools to authenticate organic foods. Hence, we wanted to pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1139ad12e56254b315a4e49e0867e898
https://doi.org/10.1016/j.foodcont.2019.106925
https://doi.org/10.1016/j.foodcont.2019.106925
Publikováno v:
Food Control
Traceability of foods is mainly done at the administrative level, and the use of analytical tools is rare. Previous studies have demonstrated that microbial ecology analyses at the molecular level (such as PCR-DGGE) could be used to provide food with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c4c8b84045a6e119fc242bd254ebeb2
https://doi.org/10.1016/j.foodcont.2014.03.035
https://doi.org/10.1016/j.foodcont.2014.03.035
Publikováno v:
Food traceability and authenticity: analytical techniques
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::514b83676c4f89e2d07eab1da829ed50
https://doi.org/10.1201/9781351228435-6
https://doi.org/10.1201/9781351228435-6
Autor:
Diego García González, Noelia Tena, Ramón Aparicio Ruiz, Muhammad Bilal Sadiq, Anil Kumar Anal, Nolwenn Hymery, Anastasios (Tassos) Koidis
Food traceability is a growing consumer concern worldwide. Traceability is undertaken primarily at the administrative level, where the use of advanced analytical tools is not available. Nevertheless, the determination of geographical origin is a requ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c5055f6b14487b75a7224c00eb9e8d73
https://doi.org/10.1201/9781351228435
https://doi.org/10.1201/9781351228435
Autor:
Gargi Dey, Didier Montet
Publikováno v:
Food traceability and authenticity: analytical techniques
Food scares were associated with microorganisms, new technology, environmental pollution or changes in co-product management. Recently, there have been several notable incidences that are explained in this chapter. The term Traceability has appeared
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b2147bb75fc51bfb74b7eebd5cd4aaf9
https://doi.org/10.1201/9781351228435-1
https://doi.org/10.1201/9781351228435-1
Autor:
Pham, Hai Vu, Marie Vivien, Delphine
Publikováno v:
La sécurité sanitaire des aliments au Vietnam, The Gioi Eds.(2017)
Le Vietnam est passé à l’économie de marché en 1986. En trente ans, les modes de production et de consommation alimentaires se sont profondément modifiés. Le niveau de vie s’est amélioré, en même temps que la population augmentait rapide
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a7c634a05a65b8c61d951e04b42ab17c
http://agritrop.cirad.fr/586992/
http://agritrop.cirad.fr/586992/
Autor:
Jacek Nowak, Didier Montet, Tomasz Rychlik, Artur Szwengiel, Edna Froeder Arcuri, Marta Bednarek, Zbigniew Czarnecki, Baltasar Mayo
Publikováno v:
Food Control
Digital.CSIC. Repositorio Institucional del CSIC
instname
Digital.CSIC. Repositorio Institucional del CSIC
instname
Fried ripened curd cheese is a traditional dairy product from the Wielkopolska region of Poland. It is made from cows’ milk and has Protected Geographical Indication (PGI) status. The aim of this study was to use the microbial-culture-independent P
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::02f2662edbc0b380840e9de94abfb200
http://agritrop.cirad.fr/585594/
http://agritrop.cirad.fr/585594/