Modifying food texture
by Chen, Jianshe Cichero, J. A. Y. Rosenthal, Andrew J.
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 …
Read More ↓Title Statements
- Full title :Modifying food texture. / edited by Jianshe Chen and Andrew Rosenthal ; contributors, J.A.Y. Cichero [and fifteen others].
Summary
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 preferenceAddress.
Read More ↓Edition Statements
- Publication Date:©2015
Publication Statements
- Publisher(s):Woodhead Publishing
- Place of Publication:Amsterdam [Netherlands]
- Language:eng
- Publication Date:©2015
The Physical Object
- Description:1 online resource (304 pages) : : illustrations
Edition Identifiers
- ISBN:9781782423348, 1782423346, 9781782423522, 1782423524
- oclc:ocn932048417
- LC Classification:TX546
- Dewey Decimal:664.072
Table of Contents
Front Cover; Modifying Food Texture: Volume 2: Sensory Analysis, Consumer Requirements and Preferences; Copyright ; Contents; Contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; Part One: Sensory analysis and consumer preference of food texture; Chapter 1: Vocabularies and terminologies of food texture description and characterisation; 1.1. Introduction; 1.2. Early frameworks for developing texture lexicon; 1.3. Classification of texture terms; 1.3.1. Two strategies of classifying texture terms; 1.3.2. Examples of classification defined by researchers
1.3.3. Examples of classification derived from panellists' responses1.4. Comparison of texture vocabularies and translation of terms among different languages; 1.4.1. Comparison of texture terms/vocabularies among different languages; 1.4.2. Comparison of texture vocabularies for specific products among different languages; 1.5. Future trends; 1.6. Conclusions; 1.7. Sources of further information and advice; References; Chapter 2: Changes in sensory perception during aging; 2.1. Introduction; 2.2. Anatomy and physiology: changes with aging; 2.2.1. Vision; 2.2.2. The olfactory system
2.2.3. S…
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