Modifying food texture. Volume 2, Sensory analysis, consumer requirements and preferences /

• Other Authors: Chen, Jianshe (Editor), Rosenthal, Andrew J. (Editor)
• Format: Electronic eBook
• Language: English
• Published: Cambridge, UK : Woodhead Publishing is an imprint of Elsevier, [2015]
• Series: Woodhead Publishing in food science, technology, and nutrition ; no. 284.
• Subjects: Food texture.; Food > Biotechnology.; Food additives.; Food industry and trade.; elektronické knihy; electronic books
• ISBN: 9781782423522; 1782423524; 1782423346; 9781782423348
• 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 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. Explores texture as an important aspect of consumer food acceptance and preferenceAddress.