Modifying Food Texture
：Volume 2: Sensory Analysis, Consumer Requirements and Preferences
Publication subTitle ：Volume 2: Sensory Analysis, Consumer Requirements and Preferences
Author： Chen Jianshe;Rosenthal Andrew
Publisher： Elsevier Science
Publication year： 2015
E-ISBN: 9781782423522
P-ISBN(Paperback): 9781782423348
Subject： TS201.2 Food Chemistry
Keyword： 轻工业、手工业
Language： ENG
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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