Added value of minimally processed fruit and vegetables.

• Tipo: Artigo em Livro de Atas de Conferência Internacional
• Data: 2008

Autores

Rocha, Ada (Autor) FCNAUP

Ata de Conferência Internacional

Título: Culinary Arts and Sciences VI. Global, National and Local Perspectives

Páginas: 384-387

ICCAS08 - Sixth International Conference on Culinary Arts and Sciences: global, national and local perspectives

Stavanger, Noruega, 23 a 27 de Junho de 2008

Classificação Científica

FOS: Ciências médicas e da saúde > Outras ciências médicas

CORDIS: Ciências da Saúde

Outras Informações

ID Authenticus: P-010-TMA

Abstract (EN): Throughout the nineties the catering industry has been growing (Hurst, 1997). Either in Europe and the US, consumption of food away from home accounts increasing percentages of the total expenditures (Martinez-Tomé, 2000; Stewart et al, 2004; Duquesne et al, 2005). Traditional catering services imply that meal preparation must take place as near to the time of consumption as possible. Production is therefore tighten into a relatively short period of time and this has the effect of significantly increasing staff, equipment and space requirements in comparison to those who choose to use prepared products (Church, 2003). (...)

Idioma: Inglês

Tipo (Avaliação Docente): Científica