Vetenskap & teknik

Modifying Food Texture

Jianshe Chen • Andrew Rosenthal

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300 sidor
2015

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.

Författare: Jianshe Chen, Andrew Rosenthal
Format: Inbunden
ISBN: 9781782423348
Språk: Engelska
Antal sidor: 300
Utgivningsdatum: 2015-06-10
Förlag: Elsevier Science & Technology