Modifying Food Texture
Volume 2: Sensory Analysis, Consumer Requirements and Preferences
Nonfiction, Science & Nature, Technology, Food Industry & Science
| 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
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
