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    Modifying Food Texture: Volume 2: Sensory Analysis, Consumer Requirements and Preferences
    Unavailable
    Modifying Food Texture: Volume 2: Sensory Analysis, Consumer Requirements and Preferences
    Unavailable
    Modifying Food Texture: Volume 2: Sensory Analysis, Consumer Requirements and Preferences
    Ebook606 pages6 hours

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

    By Jianshe Chen and Andrew Rosenthal

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    Currently unavailable

    About this ebook

    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
    LanguageEnglish
    PublisherElsevier Science
    Release dateMay 23, 2015
    ISBN9781782423522
    Unavailable
    Modifying Food Texture: Volume 2: Sensory Analysis, Consumer Requirements and Preferences

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