Modifying Food Texture

Novel Ingredients and Processing Techniques

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Modifying Food Texture by , Elsevier Science
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Author: ISBN: 9781782423515
Publisher: Elsevier Science Publication: May 23, 2015
Imprint: Woodhead Publishing Language: English
Author:
ISBN: 9781782423515
Publisher: Elsevier Science
Publication: May 23, 2015
Imprint: Woodhead Publishing
Language: English

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.

  • 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
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

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