ENGLISH

Modifying Food Texture: Volume 1: Novel Ingredients and Processing Techniques

By Jianshe Chen , Andrew Rosenthal

Book information

Publisher
Woodhead Publishing
Year
2015
ISBN
1782423338, 9781782423331
Language
english
Format
PDF
Filesize
15 MB (15476151 bytes)
Series
Woodhead Publishing Series in Food Science, Technology and Nutrition
Edition
1
Pages
292\271
Time added
2015-07-18 18:00:00

Description

Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, and dysphagia patients require texture-modified foods. Topics covered include ingredients and processing techniques used in texture modification of foods, an overview of food texture issues, the novel use of processing techniques for texture modification, and the uses of food ingredients in texture-modified foods. Discusses texture as an important aspect of consumer food acceptance and preferencePresents findings and tactics that address the special needs of infants, the elderly, and dysphagia patients Topics covered include ingredients and processing techniques used in texture modification of foods, along with an overview of food texture issues, amongst others

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