Skip to main content

Modifying Food Texture

Novel Ingredients and Processing Techniques

  • 1st Edition - May 23, 2015
  • Editors: Jianshe Chen, Andrew Rosenthal
  • Language: English
  • Hardback ISBN:
    9 7 8 - 1 - 7 8 2 4 2 - 3 3 3 - 1
  • eBook ISBN:
    9 7 8 - 1 - 7 8 2 4 2 - 3 5 1 - 5

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… Read more

Modifying Food Texture

Purchase options

Limited Offer

Save 50% on book bundles

Immediately download your ebook while waiting for your print delivery. No promo code is needed.

Book bundle cover eBook and print

Institutional subscription on ScienceDirect

Request a sales quote

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.