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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

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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.