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Modifying Food Texture

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Modifying Food Texture

Novel Ingredients and Processing Techniques

Andrew Rosenthal, Jianshe Chen

Woodhead Publishing
Publication date : 2015-05-23

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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

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About the book

Author

Andrew Rosenthal , Jianshe Chen

Imprint

Woodhead Publishing

Collection

n.c

Publication date

2015-05-23

Pages

292 pages

Print ISBN

9781782423331

Language

English

Ebook informations

EAN EPUB DRM-FREE

9781782423515

Price

£152.97

Informations accessibility

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About author(s)

Andrew Rosenthal

Jianshe Chen

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