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    Modifying Food Texture: Novel Ingredients and Processing Techniques
    Unavailable
    Modifying Food Texture: Novel Ingredients and Processing Techniques
    Unavailable
    Modifying Food Texture: Novel Ingredients and Processing Techniques
    Ebook578 pages11 hours

    Modifying Food Texture: Novel Ingredients and Processing Techniques

    By Jianshe Chen and Andrew Rosenthal

    ()

    Currently unavailable

    Currently unavailable

    About this ebook

    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 covered include ingredients and processing techniques used in texture modification of foods, an overview of food texture issues, the novel use of processing techniques for texture modification, and the uses of food ingredients in texture-modified foods.

    • Discusses texture as an important aspect of consumer food acceptance and preference
    • Presents findings and tactics that address the special needs of infants, the elderly, and dysphagia patients
    • Topics covered include ingredients and processing techniques used in texture modification of foods, along with an overview of food texture issues, amongst others
    LanguageEnglish
    PublisherElsevier Science
    Release dateMay 23, 2015
    ISBN9781782423515
    Unavailable
    Modifying Food Texture: Novel Ingredients and Processing Techniques

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