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Modifying Food Texture Vol 1 - Novel Ingredients and Processing Techniques - J Chen, A Rosenthal (WP, 2015) pdf

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 							ISBN 978-1-78242-333-1
  
  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 						

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