MODIFYING FOOD TEXTURE: VOLUME 2: SENSORY ANALYSIS, CONSUMER REQUIREMENTS AND PREFERENCES
ebook

MODIFYING FOOD TEXTURE: VOLUME 2: SENSORY ANALYSIS, CONSUMER REQUIREMENTS AND PREFERENCES (ebook)

CHEN, JIANSHE / ROSENTHAL, ANDREW

$2,858.00
IVA incluido
Editorial:
WOODHEAD PUBLISHING
ISBN:
9781782423522
Páginas:
300
Formato:
Epublication content package
Idioma:
Inglés
DRM
Si
$2,858.00
IVA incluido
Comprar
Ayuda ebook
Añadir a favoritos
Enviar a un amigo

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

Otros libros del autor

  • MODIFYING FOOD TEXTURE: VOLUME 1: NOVEL INGREDIENTS AND PROCESSING TECHNIQUES
    ebook
    MODIFYING FOOD TEXTURE: VOLUME 1: NOVEL INGREDIENTS AND PROCESSING TECHNIQUES
    CHEN, JIANSHE / ROSENTHAL, ANDREW
    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-modified foods. Topics covered include ingredients and processing techniques used in texture modific...

    $3,124.00