Organic Versus Conventional Farming : Nutritional Value and Health Safety of Food Products.

This book presents the results of a comparison of the quality of food products and raw materials, such as vegetables, fruits and honey, produced in organic and conventional farming systems. The comparison, which was based on literature data and the results of our own research, included not only the...

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Bibliographic Details
Main Author Kwiatkowski, Cezary A.
Other Authors Harasim, Elżbieta, Pawłowski, Łucjan, Pawłowski, Artur, Pawłowska, Małgorzata, Kołodziej, Barbara
Format Electronic eBook
LanguageEnglish
Published London : Routledge, 2023.
SeriesInnovations in Environmental Engineering Series
Subjects
Organic farming.
Agriculture > Quality control.
Food > Quality.
Nutrition.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781003380771
9781000870299
9781000870312
9781032462516
Physical Description1 online zdroj

Cover

Table of Contents:
  • Cover
  • Title Page
  • Copyright Page
  • Contents
  • Preface
  • Author Biographies
  • 1. Agriculture and sustainable development
  • 1.1 Introduction
  • 1.2 Agriculture past and present
  • 1.2.1 Warning from the past: the Sumerians
  • 1.2.2 Factory farming
  • 1.3 The perspective of sustainable development: Ecological and organic farming
  • 1.4 Climate change and agriculture
  • 1.5 Renewable sources of energy and agriculture
  • 2. Farming system
  • 2.1 Introduction
  • 2.2 Characteristics of crop production in the organic system
  • 2.3 Characteristics of crop production in conventional and integrated systems
  • 3. Chemisation of agriculture in relation to healthy and safe food
  • 3.1 Introduction
  • 3.2 Pesticides use in agriculture
  • 3.3 Fertilisers as an agricultural chemisation factor
  • 3.4 Sustainable (integrated) chemisation of agriculture
  • 3.5 Other chemical hazards in agricultural production and food production
  • 4. Food production and processing
  • 4.1 Introduction
  • 4.2 Food production
  • 4.3 The role of plant products in the present approach to the food pyramid
  • 4.4 Processing of organic and non-organic food of plant origin
  • 4.5 Analysis of food parameters as food quality assessment
  • 4.6 Basic food components affecting the nutritional value of a product
  • 4.7 Biological, chemical and physical hazards during food production and storage
  • 5. Quality of selected raw materials and food productsderived from organic and conventional farms - results of own studies and literature review
  • 5.1 Introduction
  • 5.2 Comparative analysis of raw materials and food products derived from conventional and organic farming
  • 5.3 Influence of storage on the quality of selected products from conventional and organic farming
  • 6. Quality of honey and other bee products derived from conventional and organic beekeeping farms
  • 6.1 Introduction.
  • 6.2 Nutritional and health-enhancing properties of honey and bee products
  • 6.2.1 The composition and properties of honey
  • 6.2.2 The characteristics of other bee products
  • 6.2.3 Apitherapy
  • 6.3 Study results regarding honey quality
  • 6.4 Survey research on the consumption of honey and bee products in Poland
  • Conclusions
  • References.

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