Back to School Savings: Save up to 30% on print books and eBooks. No promo code needed.

Back to School Savings: Save up to 30%

Modifying Food Texture

Volume 2: Sensory Analysis, Consumer Requirements and Preferences

1st Edition - May 23, 2015

Editors: Jianshe Chen, Andrew Rosenthal

Hardback ISBN:
9 7 8 - 1 - 7 8 2 4 2 - 3 3 4 - 8
eBook ISBN:
9 7 8 - 1 - 7 8 2 4 2 - 3 5 2 - 2

Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences explores texture as an important aspect of consumer food acceptance and preference,… Read more

Image - Modifying Food Texture

Purchase Options

Save 50% on book bundles

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

Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences

explores texture as an important aspect of consumer food acceptance and preference, specifically addressing the food textural needs of infants, the elderly, and dysphagia patients.

This volume covers the sensory analysis of texture-modified foods, taking an in-depth look at the product development needs of consumers and exploring the sensory analysis of food texture and the development of texture-modified foods.