Technology, Engineering, Agriculture, Industrial Processes, Industrial Chemistry and Manufacturing Technologies, Industrial Chemistry and Chemical Engineering, Food and Beverage Technology
Modifying Food Texture. Volume 2 Sensory Analysis, Consumer Requirements and Preferences

Modifying Food Texture. Volume 2 Sensory Analysis, Consumer Requirements and Preferences: Volume 2: Sensory Analysis, Consumer Requirements and Preferences

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Hardback Published on: 10/06/2015
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Synopsis

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.

Publisher information

  • Publisher: Elsevier Science
  • ISBN: 9781782423348
  • Number of pages: 300
  • Dimensions: 161 x 236 x 20 mm
  • Weight: 610g
  • Languages: English