Modifying Food Texture

Volume 2: Sensory Analysis, Consumer Requirements and Preferences

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Modifying Food Texture by , Elsevier Science
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Author: ISBN: 9781782423522
Publisher: Elsevier Science Publication: May 23, 2015
Imprint: Woodhead Publishing Language: English
Author:
ISBN: 9781782423522
Publisher: Elsevier Science
Publication: May 23, 2015
Imprint: Woodhead Publishing
Language: English

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 preference
  • Addresses the food textural needs of special groups, including infants, the elderly, and dysphagia patients
  • Takes an in-depth look at the product development needs of consumers, exploring the sensory analysis of food texture
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

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