Modifying Food Texture - Volume 2: Sensory Analysis, Consumer Requirements and Preferences (Hardcover)

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.

General

Imprint:	Woodhead Publishing Ltd
Country of origin:	United Kingdom
Release date:	June 2015
Editors:	Chen • Andrew Rosenthal
Dimensions:	229 x 152 x 20mm (L x W x T)
Format:	Hardcover
Pages:	300
ISBN-13:	978-1-78242-334-8
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	1-78242-334-6
Barcode:	9781782423348

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