Rodgers, S. (2004) Value adding with functional meals Food Service Technology, 4 (4). pp. 149-158. ISSN 1471-5732Full text not available from this repository.
Functional foods represent a value adding opportunity for both the food manufacturing and food service sectors. Advances in bio-technology, micro-encapsulation, ingredient synthesis/extraction/purification, nonthermal processing and predictive modelling support the design of 'healthy' foods. Food service operators need to increase their physiological benefits and effects on product quality; legislative requirements; marketing trends and consumer communication techniques. The main advantages of food services in delivering 'functional meals' are the fresh image of the products, the possibility of their frequent consumption and the direct contact with customers during service.
|Item Type:||Journal article|
|Uncontrolled Keywords:||Food Services; functional foods; health; nutrition; product development|
|Subjects:||D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies
D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies > D610 Food Science
|DOI (a stable link to the resource):||10.1111/j.1471-5740.2004.00101.x|
|Faculties:||Brighton Business School
Faculty of Education and Sport > School of Service Management
|Depositing User:||Mrs Mercedita Hoare|
|Date Deposited:||17 Dec 2007|
|Last Modified:||13 Apr 2015 13:26|
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