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Modifying Food Texture

Volume 2: Sensory Analysis, Consumer Requirements and Preferences

  • 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 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 preferenc… Read more

Modifying Food Texture

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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.