Revision history of "Natarome+ research project" (Q3679776)

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11 October 2024

  • curprev 11:2711:27, 11 October 2024DG Regio talk contribs 69,690 bytes +6 Changed label, description and/or aliases in pt
  • curprev 11:2711:27, 11 October 2024DG Regio talk contribs 69,684 bytes +29 Set a claim value: summary (P836): O projecto Natarome + é um projecto colaborativo de IDI entre 2 org de investigação e 5 ent incluindo 1 ITE regional, PROTEUS. Atualmente, 99 % dos produtos alimentares que incorporam uma base de fruta são corrigidos em aromas (sintéticos ou naturais). Tal deve-se principalmente ao facto de os frutos atualmente adquiridos pelos intervenientes na primeira transformação não estarem maduros, uma vez que foram colhidos 10 dias antes da maturação, por ra...

22 March 2024

12 January 2024

7 December 2023

19 June 2023

11 June 2023

8 June 2023

11 August 2022

  • curprev 16:1316:13, 11 August 2022DG Regio talk contribs 66,404 bytes +46,414 Changed label, description and/or aliases in et, lt, hr, el, sk, fi, pl, hu, cs, lv, ga, sl, bg, mt, pt, da, ro, sv, nl, fr, de, it, es, and other parts: Adding translations: et, lt, hr, el, sk, fi, pl, hu, cs, lv, ga, sl, bg, mt, pt, da, ro, sv,

14 January 2022

13 January 2022

6 December 2021

1 December 2021

  • curprev 08:0808:08, 1 December 2021DG Regio talk contribs 12,883 bytes +2,329 Created claim: summary (P836): Das Projekt Natarome + ist ein gemeinsames FuEuI-Projekt zwischen 2 und 5 Forschungsorgen, darunter 1 regionales ITU, PROTEUS. Heute werden 99 % der Lebensmittel, die eine Fruchtbasis enthalten, mit Aromen (synthetisch oder natürlich) korrigiert. Dies ist vor allem darauf zurückzuführen, dass die derzeit von den Akteuren der ersten Verarbeitung gekauften Früchte nicht reif sind, da sie aus logistischen Gründen 10 Tage vor der Reifung geerntet we...

27 November 2021

  • curprev 12:2512:25, 27 November 2021DG Regio talk contribs 10,554 bytes −2,368 Removed claim: summary (P836): Le projet Natarome + est un projet collaboratif de RDI entre 2 org de recherche et 5 ent dont 1 ETI Régionale, PROTEUS. Aujourd’hui 99 % des produits alimentaires qui intègrent une base fruit sont corrigés en Arômes (de synthèse ou naturels). Ceci est dû principalement au fait que les fruit actuels achetés par les acteurs de la 1ère transformation ne sont pas mûrs puisque Cueillis 10 jours avant reaturation pour des raisons de logistique. Oder...

26 November 2021

  • curprev 23:1723:17, 26 November 2021DG Regio talk contribs 12,922 bytes +2,368 Created claim: summary (P836): Le projet Natarome + est un projet collaboratif de RDI entre 2 org de recherche et 5 ent dont 1 ETI Régionale, PROTEUS. Aujourd’hui 99 % des produits alimentaires qui intègrent une base fruit sont corrigés en Arômes (de synthèse ou naturels). Ceci est dû principalement au fait que les fruit actuels achetés par les acteurs de la 1ère transformation ne sont pas mûrs puisque Cueillis 10 jours avant reaturation pour des raisons de logistique. Oder,...
  • curprev 14:4914:49, 26 November 2021DG Regio talk contribs 10,554 bytes +86 Changed label, description and/or aliases in de: translated_label

24 November 2021

18 November 2021

  • curprev 16:4416:44, 18 November 2021DG Regio talk contribs 10,037 bytes +85 Changed label, description and/or aliases in en: translated_label
  • curprev 16:4416:44, 18 November 2021DG Regio talk contribs 9,952 bytes +2,147 Created claim: summary (P836): The Natarome + project is a collaborative RDI project between 2 org of research and 5 ent including 1 regional ITE, PROTEUS. Today 99 % of food products that incorporate a fruit base are corrected in aromas (synthetic or natural). This is mainly due to the fact that the current fruits purchased by the actors in the first processing are not ripe since harvested 10 days before ripening for logistical reasons. However, consumers are increasingly re...

17 November 2021