Skip to main content

Save up to 30% on Elsevier print and eBooks with free shipping. No promo code needed.

Save up to 30% on print and eBooks.

Modifying Food Texture

Volume 2: Sensory Analysis, Consumer Requirements and Preferences

  • 1st Edition - May 23, 2015
  • Editors: Jianshe Chen, Andrew Rosenthal
  • Language: English
  • Hardback ISBN:
    9 7 8 - 1 - 7 8 2 4 2 - 3 3 4 - 8
  • eBook ISBN:
    9 7 8 - 1 - 7 8 2 4 2 - 3 5 2 - 2

Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences explores texture as an important aspect of consumer food acceptance and preferenc… Read more

Modifying Food Texture

Purchase options

LIMITED OFFER

Save 50% on book bundles

Immediately download your ebook while waiting for your print delivery. No promo code is needed.

Institutional subscription on ScienceDirect

Request a sales quote

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.