Role of minimally processed fruit and vegetables on the diet of the consumers in the XXI century

Ada Margarida Correia Nunes Rocha*, A. M.M.B. Morais

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingConference contributionpeer-review

15 Citations (Scopus)

Abstract

An increasing number of people have at least one meal away from home, making use of public or private foodservices. Special groups of consumers, namely children and an increasing number of elderly spend most of the day or even the whole day in institutions. In this context industrial kitchens need to prepare and cook large numbers of meals in a short time, often without enough staff, equipment or even physical conditions. At the same time consumers became more health conscious about their food choices and developed a higher interest in fresh- convenient products with reduced use of chemicals. Reliable information on nutritional value of these kinds of products is also necessary to promote consumption in all kind of consumers. Incorporation of the concept of brand labelling, market segmentation and quality assurance must be part of food company management.

Original languageEnglish
Title of host publicationProceedings of the International Conference on Quality Management of Fresh Cut Produce
PublisherInternational Society for Horticultural Science
Pages265-271
Number of pages7
Volume746
ISBN (Print)9789066054080
DOIs
Publication statusPublished - 1 Dec 2007
EventInternational Conference on Quality Management of Fresh Cut Produce - Bangkok, Thailand
Duration: 6 Aug 20078 Aug 2007

Publication series

NameActa Horticulturae
ISSN (Print)0567-7572

Conference

ConferenceInternational Conference on Quality Management of Fresh Cut Produce
Country/TerritoryThailand
Period6/08/078/08/07

Keywords

  • Consumers
  • Food service
  • Fruits
  • Minimal processing
  • Nutritional value
  • Vegetables

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