Ready food sector in gastronomy
| dc.authorscopusid | 58969891000 | en_US |
| dc.authorscopusid | 58969971600 | en_US |
| dc.contributor.author | Kayiş, V. | |
| dc.contributor.author | Akkil, A. | |
| dc.date.accessioned | 2024-08-23T16:07:40Z | |
| dc.date.available | 2024-08-23T16:07:40Z | |
| dc.date.issued | 2024 | en_US |
| dc.department | Düzce Üniversitesi | en_US |
| dc.description.abstract | The demand for ready food in their daily lives is increasing day by day due to the time constraints of families due to the intense work tempo that has increased rapidly all over the world with the industrial revolution. The increase in the demand for ready food has enabled a new sector to be formed in the field of gastronomy. Ready foods are not only limited to the immediate consumption of meals by catering companies, but also ready foods have begun to be produced in packaged form. In addition, with the demand for ready food, food additives that will allow ready foods to remain edible without spoiling and food dyes that help color are used. Cold chain activities are applied in the products produced in this way. Therefore, cold chain activities are extremely important in commercial enterprises that have a large and important market network in the ready food sector. The convenience of consumption of packaged frozen foods and their practicality in terms of time are seen as the primary factor in the preference of frozen products today. In this context, the ready food sector has gained momentum as an important issue in the field of gastronomy. In this part of the book, the concept of ready foods, frozen foods and packaged foods in the prepared food sector are discussed. In addition, the importance and advantages of ready food products in terms of gastronomy are emphasized. © 2023 Peter Lang Group AG, Lausanne. All rights reserved. | en_US |
| dc.identifier.endpage | 56 | en_US |
| dc.identifier.isbn | 978-363191226-3 | en_US |
| dc.identifier.isbn | 978-363190525-8 | en_US |
| dc.identifier.scopus | 2-s2.0-85189424198 | en_US |
| dc.identifier.scopusquality | N/A | en_US |
| dc.identifier.startpage | 42 | en_US |
| dc.identifier.uri | https://hdl.handle.net/20.500.12684/14783 | |
| dc.indekslendigikaynak | Scopus | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Peter Lang AG | en_US |
| dc.relation.ispartof | Current Trends and Practices in Tourism | en_US |
| dc.relation.publicationcategory | Kitap Bölümü - Uluslararası | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.title | Ready food sector in gastronomy | en_US |
| dc.type | Book Chapter | en_US |
