Quality and Nutritional Parameters of Food in Agri-Food Production Systems

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dc.authorid0000-0002-1354-1995en_US
dc.authorscopusid6603015675en_US
dc.authorwosid-en_US
dc.contributor.authorÇakmakcı, Songül
dc.contributor.authorÇakmakçı, Ramazan
dc.date.accessioned2023-10-30T06:21:16Z
dc.date.available2023-10-30T06:21:16Z
dc.date.issued2023en_US
dc.departmentFakülteler, Ziraat Fakültesi, Tarla Bitkileri Bölümü
dc.description.abstractOrganic farming is a production system that avoids or largely excludes the use of synthetic agricultural inputs such as pesticides, growth regulators, highly soluble mineral fertilisers, supplements, preservatives, flavouring, aromatic substances and genetically modified organisms, and their products. This system aims to maintain and increase soil fertility and quality, and relies on systems such as crop rotation, polyculture, intercropping, ecosystem management, covering crops, legumes, organic and bio-fertilisers, mechanical cultivation and biological control methods. The present review summarises and evaluates research comparing the quality of traditionally, organically and conventionally produced foods. In some cases, although the results of the studies contradict each other, organically grown in vegetables, especially berries and fruits are slightly higher dry matter, minerals such as P, Ca, Mg, Fe and Zn, vitamin C, sugars, carotenoids, antioxidant activity, phenolic and flavonoid compounds. In addition, their sensory properties are more pleasant. The nutritional content, quality and safety of organic foods are acceptable if the recent trends are reviewed, tested and verified. Therefore, the aim of this review is to compile, describe and update scientific evidence and data on the quality, safety, bioactive compounds and nutritional and phytochemical quality of foods in traditional and organic fruit, vegetable and cereal production systems.en_US
dc.identifier.citationÇakmakçı, S., & Çakmakçı, R. (2023). Quality and Nutritional Parameters of Food in Agri-Food Production Systems. Foods, 12(2). https://doi.org/10.3390/foods12020351en_US
dc.identifier.doi10.3390/foods12020351
dc.identifier.issn2304-8158
dc.identifier.issue2en_US
dc.identifier.pmid36673443
dc.identifier.scopus2-s2.0-85146773529
dc.identifier.urihttps://doi.org/10.3390/foods12020351
dc.identifier.urihttps://hdl.handle.net/20.500.12428/4580
dc.identifier.volume12en_US
dc.identifier.wosWOS:000917924200001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorÇakmakçı, Ramazan
dc.language.isoen
dc.publisherMDPIen_US
dc.relation.ispartofFoodsen_US
dc.relation.publicationcategoryDiğeren_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.rightsAttribution 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/us/*
dc.subjectAntioxidantsen_US
dc.subjectFarming systemsen_US
dc.subjectFood qualityen_US
dc.subjectFood safetyen_US
dc.subjectNutritional valueen_US
dc.subjectOrganic and traditional foodsen_US
dc.subjectPhenolicsen_US
dc.subjectSecondary metabolitesen_US
dc.titleQuality and Nutritional Parameters of Food in Agri-Food Production Systems
dc.typeReview Article

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