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Ändern der Lebensmitteltextur: Sensorische Analyse, Consu, Chen, Rosenthal.=-
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eBay-Artikelnr.:312875095013
Artikelmerkmale
- Artikelzustand
- PublishedOn
- 2015-06-01
- Title
- Modifying Food Texture: Sensory Analysis, Consumer Requirements
- ISBN
- 9781782423348
- Publication Year
- 2015
- Type
- Textbook
- Format
- Hardcover
- Language
- English
- Subject Area
- Technology & Engineering
- Publication Name
- Modifying Food Texture : Volume 2: Sensory Analysis, Consumer Requirements and Preferences
- Publisher
- Elsevier Science & Technology
- Item Length
- 9 in
- Subject
- Food Science
- Item Width
- 6 in
- Number of Pages
- 300 Pages
Über dieses Produkt
Product Identifiers
Publisher
Elsevier Science & Technology
ISBN-10
1782423346
ISBN-13
9781782423348
eBay Product ID (ePID)
209786350
Product Key Features
Number of Pages
300 Pages
Language
English
Publication Name
Modifying Food Texture : Volume 2: Sensory Analysis, Consumer Requirements and Preferences
Subject
Food Science
Publication Year
2015
Type
Textbook
Subject Area
Technology & Engineering
Format
Hardcover
Dimensions
Item Length
9 in
Item Width
6 in
Additional Product Features
Intended Audience
Scholarly & Professional
Dewey Edition
23
Dewey Decimal
664.072
Table Of Content
Preface 1 Vocabularies and terminologies of food texture appreciation Fumiyo Hayakawa, National Food Research Institute, Japan Part One Sensory analysis and consumer preference of food texture 2 Sensory changes with ageing Lisa Duizer, University of Guelph, Canada 3 Statistical methods and tools for analysing sensory food texture Peter Ho, The University of Leeds, UK 4 Instrumental characterisation of texture properties of solid and semi-solid food Andrew Rosenthal, Coventry University, UK 5 Instrumental characterisation of textural properties of fluid food Guido Sala, WUR, Netherlands Part Two Modifying texture for specific consumer groups 6 Texture-modified meals for hospital patients (e.g. dysphagia) Julie Cichero, University of Queensland, Australia 7 Texture modification for elderly people Karin Wendin, SIK, Sweden 8 Modifying the texture of foods for infants and young children Sophie Nicklaus, INRA, France 9 Texture design of institutional food (e.g. schools, hospitals) Derek Johnson, National Association of Care Catering, UK 10 Texture design of 'free from' foods (e.g. GF bread) Maria Papageorgiou, ATEI of Thessaloniki, Greece
Synopsis
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., 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 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
LC Classification Number
TX546
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