Modifying Food Texture
Volume 2: Sensory Analysis, Consumer Requirements and Preferences
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. Explores texture as an important aspect of consumer food acceptance and preferenceAddresses the food textural needs of special groups, includin…
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Produktdetails
Weitere Autoren: Rosenthal, Andrew (Hrsg.)
- ISBN: 978-1-78242-352-2
- EAN: 9781782423522
- Produktnummer: 35984431
- Verlag: Elsevier Science & Techn.
- Sprache: Englisch
- Erscheinungsjahr: 2015
- Seitenangabe: 300 S.
- Plattform: EPUB
3 weitere Werke von Jianshe (Hrsg.) Chen:
Modifying Food Texture
Volume 2: Sensory Analysis, Consumer Requirements and Preferences
Volume 2: Sensory Analysis, Consumer Requirements and Preferences
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CHF 219.30
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