Modifying food texture. Volume 1, Novel ingredients and processing techniques /

• Other Authors: Chen, Jianshe, (Editor), Rosenthal, Andrew J., (Editor)
• Format: eBook
• Language: English
• Published: Cambridge : Woodhead Publishing is an imprint of Elsevier, [2015]
• Series: Woodhead Publishing in food science, technology, and nutrition ; no. 283.
• Subjects: Food texture.; Food > Biotechnology.; Food additives.; Food industry and trade.; elektronické knihy; electronic books
• ISBN: 9781782423515; 1782423516; 1782423605; 9781782423607; 1782423338; 9781782423331
• Physical Description: 1 online resource : illustrations
• Access: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty

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.