Giampieri, Francesca and Mazzoni, Luca and Cianciosi, Danila and Alvarez-Suarez, José M. and Regolo, Lucia and Sánchez-González, Cristina and Capocasa, Franco and Xiao, Jianbo and Mezzetti, Bruno and Battino, Maurizio francesca.giampieri@uneatlantico.es, UNSPECIFIED, UNSPECIFIED, UNSPECIFIED, UNSPECIFIED, UNSPECIFIED, UNSPECIFIED, UNSPECIFIED, UNSPECIFIED, UNSPECIFIED (2022) Organic vs conventional plant-based foods: A review. Food Chemistry, 383. p. 132352. ISSN 03088146
Full text not available from this repository.Abstract
Organic farming is characterized by the prohibition of the use of chemical synthetic fertilizers, pesticides, feed additives and genetically modified organisms and by the application of sustainable agricultural technologies based on ecological principles and natural rules. Organic products are believed to be more nutritious and safer foods compared to the conventional alternatives by consumers, with the consequent increase of demand and price of these foodstuffs. However, in academic circles there is much debate on these issues, since there is not a clear scientific evidence of the difference on the environmental impact and on the nutritional quality, safety and health effects between conventional and organic foods. Therefore, this work aims to describe and update the most relevant data on organic foods, by describing the impact of this practice on environment, producers, consumers and society, as well as by comparing the physicochemical, nutritional and phytochemical quality of conventional and organic plant foods.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Environmental impact; Nutritional quality; Residues; Safety; Sustainability |
| Subjects: | Subjects > Nutrition |
| Divisions: | Europe University of Atlantic > Research > Scientific Production |
| Depositing User: | Sr Bibliotecario |
| Date Deposited: | 15 Mar 2022 13:00 |
| Last Modified: | 13 Jul 2023 11:24 |
| URI: | http://repositorio.funiber.org/id/eprint/568 |
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