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

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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 sensor...

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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, UK : Woodhead Publishing is an imprint of Elsevier, [2015]
Colección:Woodhead Publishing in food science, technology, and nutrition ; no. 284.
Temas:
Food texture.
Food > Biotechnology.
Food additives.
Food industry and trade.
Food Additives
Aliments > Texture.
Aliments > Biotechnologie.
Aliments > Additifs.
TECHNOLOGY & ENGINEERING > Food Science.
Food additives
Food > Biotechnology
Food industry and trade
Food texture
voedsel
food
textuur
texture
sensorische evaluatie
sensory evaluation
sensorische wetenschappen
sensory sciences
consumentengedrag
consumer behaviour
voedselvoorkeuren
food preferences
voedselverwerking
food processing
Food and Bioprocess Engineering (General)
Consumer Behaviour
Feeding Habits
Levensmiddelen- en bioproceskunde (algemeen)
Consumentengedrag
Voedingsgewoonten
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