Modifying Food Texture: Volume 1: Novel Ingredients and Processing Techniques
Jianshe Chen, Andrew RosenthalModifying 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-modified foods.
Topics covered include ingredients and processing techniques used in texture modification of foods, an overview of food texture issues, the novel use of processing techniques for texture modification, and the uses of food ingredients in texture-modified foods.
- Discusses texture as an important aspect of consumer food acceptance and preference
- Presents findings and tactics that address the special needs of infants, the elderly, and dysphagia patients
- Topics covered include ingredients and processing techniques used in texture modification of foods, along with an overview of food texture issues, amongst others
İl:
2015
Nəşr:
1
Nəşriyyat:
Woodhead Publishing
Dil:
english
Səhifələr:
292
ISBN 10:
1782423338
ISBN 13:
9781782423331
Seriyalar:
Woodhead Publishing Series in Food Science, Technology and Nutrition
Fayl:
PDF, 10.55 MB
IPFS:
,
english, 2015
Müəllif hüququ sahibinin şikayəti səbəbindən bu kitabı yükləmək mümkün deyil