Modifying Food Texture

Novel Ingredients and Processing Techniques

292 Seiten, Hardcover

Kurzbeschreibung des Verlags

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.

• ISBN: 9781782423331
• Sprache: Englisch
• Erscheinungsdatum: 05.06.2015
• Größe: 236 x 156 mm
• Verlag: Elsevier Science
• Herausgegeben von: Andrew Rosenthal, Jianshe Chen