Modifying Food Texture

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Description

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.

Details

ISBN: 9781782423331
Authors: Jianshe Chen, Andrew Rosenthal
Language: Rom?n?
Publication Year: 2015
Format: Hardcover
Publisher: Elsevier Science
Pages: 292
Weight: 580gr

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Modifying Food Texture

854.75 LEI

949.72 LEI

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