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Book synopsis

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

Book details

Book category Books in English Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Full title: Modifying Food Texture
• Author: Chen
• Language: English
• Binding: Hardback
• Number of pages: 292
• EAN: 9781782423331
• ISBN: 1782423338
• ID: 09212777
• Publisher: Elsevier Science & Technology
• Weight: 604 g
• Dimensions: 161 × 354 × 18 mm
• Date of publishing: 10. June 2015

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