ENGLISH

Modifying Food Texture: Volume 2: Sensory Analysis, Consumer Requirements and Preferences

By Jianshe Chen , Andrew Rosenthal

Book information

Publisher
Woodhead Publishing
Year
2015
ISBN
1782423346, 9781782423348
Language
english
Format
PDF
Filesize
9 MB (9191850 bytes)
Series
Woodhead Publishing: Food Science, Technology and Nutrition
Edition
1
Pages
300\304
Time added
2015-06-02 21:53:20
Food Science Agricultural Sciences Math New Used R

Description

Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences explores texture as an important aspect of consumer food acceptance and preference, specifically addressing the food textural needs of infants, the elderly, and dysphagia patients. This volume covers the sensory analysis of texture-modified foods, taking an in-depth look at the product development needs of consumers and exploring the sensory analysis of food texture and the development of texture-modified foods. Explores texture as an important aspect of consumer food acceptance and preferenceAddresses the food textural needs of special groups, including infants, the elderly, and dysphagia patientsTakes an in-depth look at the product development needs of consumers, exploring the sensory analysis of food texture

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