Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, and dysphagia patients require texture-m…
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 vol…
« Advances in Potato Chemistry and Technology, Second Edition, presents the latest knowledge on potato chemistry, including the identification, analysis, and uses of chemical components in potatoes. Beginning with a brief description of potato components, the book then delves in…
Sensory evaluation techniques
by Meilgaard, Morten, Civille, Gail Vance, Carr, B. Thomas
Vegetables and vegetable products
by Linskens, H. F., Jackson, J. F.
fromModern methods of plant analysis
This thesis presents a new technique to identify a 2D mask showing the extent of particulate aerosol distributions in satellite imagery. This technique uses a supervised texture classication approach, and utilises data from two distinct satellite sources. The vertical feature ma…