Modifying food texture
by Chen, Jianshe 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 …
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- Full title :Modifying food texture. / edited by Jianshe Chen and Andrew Rosenthal.
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 is an imprint of Elsevier
- Place of Publication:Cambridge, UK
- Language:eng
- Publication Date:2015
The Physical Object
- Description:1 online resource
Edition Identifiers
- ISBN:9781782423522, 1782423524
- oclc:ocn913618749
- LC Classification:TP248.65.F66
- Dewey Decimal:664
Table of Contents
1. Vocabularies and terminologies of food texture description and characterisation -- 2. Changes in sensory perception during aging -- 3. Statistical methods and tools for analysing sensory food texture -- 4. Instrumental characterisation of textural properties of solid and semi-solid food -- 5. Instrumental characterisation of textural properties of fluid food -- 6. Texture-modified meals for hospital patients -- 7. Texture modification of food for elderly people -- 8. Modifying the texture of foods for infants and young children -- 9. Legislation and practices for texture-modified food for institutional food -- 10. Texture design of `free-from' foods -- The case of gluten-free.
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