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Modifying Food Texture

2015-05-23 Technology & Engineering
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Release : 2015-05-23
Genre : Technology & Engineering
Kind : eBook
Book Rating : 516/5 ( reviews)

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Book Synopsis Modifying Food Texture by : Jianshe Chen

Download or read book Modifying Food Texture written by Jianshe Chen. This book was released on 2015-05-23. Available in PDF, EPUB and Kindle. Book excerpt: 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

Modifying Food Textures

2015
Download Modifying Food Textures PDF Online Free

Author :
Release : 2015
Genre :
Kind : eBook
Book Rating : 607/5 ( reviews)

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Book Synopsis Modifying Food Textures by :

Download or read book Modifying Food Textures written by . This book was released on 2015. Available in PDF, EPUB and Kindle. Book excerpt:

Modifying Food Texture

2015-05-23 Technology & Engineering
Download Modifying Food Texture PDF Online Free

Author :
Release : 2015-05-23
Genre : Technology & Engineering
Kind : eBook
Book Rating : 524/5 ( reviews)

GET EBOOK


Book Synopsis Modifying Food Texture by : Jianshe Chen

Download or read book Modifying Food Texture written by Jianshe Chen. This book was released on 2015-05-23. Available in PDF, EPUB and Kindle. Book excerpt: 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

National Dysphagia Diet

2002 Deglutition disorders
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Author :
Release : 2002
Genre : Deglutition disorders
Kind : eBook
Book Rating : 150/5 ( reviews)

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Book Synopsis National Dysphagia Diet by : National Dysphagia Diet Task Force

Download or read book National Dysphagia Diet written by National Dysphagia Diet Task Force. This book was released on 2002. Available in PDF, EPUB and Kindle. Book excerpt: The National Dysphagia Diet, a multi-level diet for patients experiencing dysphagia, includes: Sample diets Preparation methods and practice applications Resource lists for professionals and for patients A must for dietary managers, dietitians and medical professionals who work with patients experiencing dysphagia.

Food Texture Design and Optimization

2014-05-27 Technology & Engineering
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Release : 2014-05-27
Genre : Technology & Engineering
Kind : eBook
Book Rating : 420/5 ( reviews)

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Book Synopsis Food Texture Design and Optimization by : Yadunandan Lal Dar

Download or read book Food Texture Design and Optimization written by Yadunandan Lal Dar. This book was released on 2014-05-27. Available in PDF, EPUB and Kindle. Book excerpt: Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This unique volume provides practical insights for professionals who are starting in the field as well as experts looking to enhance their knowledge or expand into new areas. The first part of this book presents case studies on formulating products in a broad variety of application segments, such as cheese, ice-cream, baked goods, gluten-free products, low-fat/non-fat dairy products and more. Challenges related to maintaining texture while optimizing nutritional content, cost, flavor and other attributes of the food product are investigated. The book also highlights the importance of texture design and optimization in several types of food products and demonstrates how experts have applied this knowledge in the industry. Part two provides an overview of the latest advances in tools and techniques for food texture design and optimization, focusing on the use of instrumental techniques, the application of sensory techniques, and the use of marketing and consumer insight tools in the design and optimization of food products. The ability to use advanced characterization techniques in this field is critical for both new and established practitioners in tackling the problems they face. Food Texture Design and Optimization serves as an important reference for technical practitioners on how to adopt advanced techniques in food texture research. This information is invaluable in reviewing establish the state of the art in this field and providing a minimum recommended standard for food formulators.

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