Modifying Food Texture Modifying Food Texture

Modifying Food Texture

Volume 2: Sensory Analysis, Consumer Requirements and Preferences

    • 159,99 €
    • 159,99 €

Publisher 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 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

GENRE
Professional & Technical
RELEASED
2015
23 May
LANGUAGE
EN
English
LENGTH
300
Pages
PUBLISHER
Woodhead Publishing
SIZE
16.6
MB
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