Modifying Food Texture
Novel Ingredients and Processing Techniques
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 preferencePresents fi…
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Produktdetails
Weitere Autoren: Rosenthal, Andrew (Hrsg.)
- ISBN: 978-1-78242-351-5
- EAN: 9781782423515
- Produktnummer: 35984417
- Verlag: Elsevier Science & Techn.
- Sprache: Englisch
- Erscheinungsjahr: 2015
- Seitenangabe: 292 S.
- Plattform: EPUB
3 weitere Werke von Jianshe (Hrsg.) Chen:
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