Modifying Food Texture - Novel Ingredients and Processing Techniques (Hardcover)

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 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.

General

Imprint:	Woodhead Publishing Ltd
Country of origin:	United Kingdom
Series:	Woodhead Publishing Series in Food Science, Technology and Nutrition
Release date:	June 2015
Editors:	Chen • Andrew Rosenthal
Dimensions:	229 x 152 x 18mm (L x W x T)
Format:	Hardcover
Pages:	292
ISBN-13:	978-1-78242-333-1
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	1-78242-333-8
Barcode:	9781782423331

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