Added value of minimally processed fruit and vegetables.

• Type: Article in International Conference Proceedings Book
• Date: 2008

Authors

Rocha, Ada (Author) FCNAUP

Conference proceedings International

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

Pages: 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

Scientific classification

FOS: Medical and Health sciences > Other medical sciences

CORDIS: Health sciences

Other information

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). (...)

Language: English

Type (Professor's evaluation): Scientific