Year: 2011
Type: book
Abstract: Consumers increasing concern about food and health associated with reduced time to prepare meals has been determining the search for convenient products, with fresh like quality, namely fruits and vegetables [1]. The use of minimally processed products (MPP) allows foodservice units to offer a greater variety of menus, reducing costs and minimizing cross contamination. At the same time their inclusion in menus reduces the problem of seasonality; and enables standardization of menus, saving time and labour force [2,3]. Nowadays there are still few food units adopting MPP, because these products are viewed as being more expensive than conventional ones and are frequently regarded by employees, as are less natural and easily perishable, but above all, they realize that the use of these products entails a renovation of the entire production of meals, including a reduction in the number of employees in the activities of pre-preparation [3,4].
Authors: Manuela Barros, Ada Rocha
Language: English
Field: Medicine
Domain: Health Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W240829287