Modifying food texture. Volume 1, 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...
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| Other Authors: | , |
| Format: | eBook |
| Language: | English |
| Published: |
Cambridge :
Woodhead Publishing is an imprint of Elsevier,
[2015]
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| Series: | Woodhead Publishing in food science, technology, and nutrition ;
no. 283. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
| Summary: | 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. |
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| Physical Description: | 1 online resource : illustrations |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9781782423515 1782423516 1782423605 9781782423607 |