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Modifying Food Texture - 9781782423348
Un libro in lingua di Chen Jianshe (EDT) Rosenthal Andrew (EDT) edito da Elsevier Science Ltd, 2015
- € 175.20
- Il prezzo è variabile in funzione del cambio della valuta d’origine
Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferencesexplores 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 preference
- Addresses the food textural needs of special groups, including infants, the elderly, and dysphagia patients
- Takes an in-depth look at the product development needs of consumers, exploring the sensory analysis of food texture
Informazioni bibliografiche
- Titolo del Libro in lingua: Modifying Food Texture
- Sottotitolo: Sensory Analysis, Consumer Requirements and Preferences
- Lingua: English
- Autori : Chen Jianshe (EDT) Rosenthal Andrew (EDT)
- Editore: Elsevier Science Ltd
- Collana: Elsevier Science Ltd (Hardcover)
- Data di Pubblicazione: 13 Luglio '15
- Genere: TECHNOLOGY and ENGINEERING
- Pagine: 300
- ISBN-10: 1782423346
- EAN-13: 9781782423348