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

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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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Chen, Jianshe (Editor ), Rosenthal, Andrew J. (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Cambridge : Woodhead Publishing is an imprint of Elsevier, [2015]
Colección:Woodhead Publishing in food science, technology, and nutrition ; no. 283.
Temas:
Food texture.
Food > Biotechnology.
Food additives.
Food industry and trade.
Food Additives
Aliments > Texture.
Aliments > Biotechnologie.
Aliments > Additifs.
TECHNOLOGY & ENGINEERING > Food Science.
voedsel
food
textuur
texture
voedselverwerking
food processing
consumentenvoorkeuren
consumer preferences
consumentengedrag
consumer behaviour
voedingsgewoonten
feeding habits
ingredients
Food and Bioprocess Engineering (General)
Feeding Habits
Consumer Behaviour
Levensmiddelen- en bioproceskunde (algemeen)
Voedingsgewoonten
Consumentengedrag
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