Modifying Food Texture

Modifying Food Texture
Author: Jianshe Chen,Andrew Rosenthal
Publsiher: Woodhead Publishing
Total Pages: 292
Release: 2015-05-23
Genre: Technology & Engineering
ISBN: 9781782423515

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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

Modifying Food Textures
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 2015
Genre: Electronic Book
ISBN: 1782423605

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Modifying Food Texture

Modifying Food Texture
Author: Jianshe Chen,Andrew Rosenthal
Publsiher: Woodhead Publishing
Total Pages: 300
Release: 2015-05-23
Genre: Technology & Engineering
ISBN: 9781782423522

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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

Modifying Food Textures

Modifying Food Textures
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 2015
Genre: Electronic Book
ISBN: 178242430X

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Textural Characteristics of World Foods

Textural Characteristics of World Foods
Author: Katsuyoshi Nishinari
Publsiher: John Wiley & Sons
Total Pages: 422
Release: 2020-03-09
Genre: Technology & Engineering
ISBN: 9781119430698

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A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia. Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent’s cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste. This innovative text: Provides an overview of the textural characteristics of a wide range of foods Includes descriptions of textures and key points of flavor release Examines the relationships between the texture, taste, and aroma of each food presented Is structured by geographic region Rich with essential insights and important research, Textural Characteristics of World Foods offers all those working in food science and development a better picture of texture and the multifaceted role it can play.

National Dysphagia Diet

National Dysphagia Diet
Author: National Dysphagia Diet Task Force,American Dietetic Association
Publsiher: American Dietetic Associati
Total Pages: 56
Release: 2002
Genre: Deglutition disorders
ISBN: 9780880913157

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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 Structure and Functionality

Food Structure and Functionality
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 268
Release: 2020-11-17
Genre: Technology & Engineering
ISBN: 9780128214640

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Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral and gut functionality is also discussed, as is deconstructing dairy matrices for the release of nutrient and flavor components. This book will benefit food scientists, technologists, engineers and physical chemists working in the whole food science field, new product developers, researchers, academics and professionals working in the food industry, including nutritionists, dieticians, physicians, biochemists and biophysicists. Covers recent trends related to non-thermal processes, nanotechnology and modern food structures in the food industry Begins with an introduction to the structure/function of food products and their characterization methods Addresses biopolymer composites, interfacial layers in food emulsions, amyloid-like fibrillary structures, self-assembly in foods, lipid nano-carriers, microfluidics, rheology and function of hydrocolloids Discusses applications and the effects of emerging technologies on process, structure and function relationships

Modifying Food Texture Volume 1 Novel Ingredients and Processing Techniques

Modifying Food Texture Volume 1   Novel Ingredients and Processing Techniques
Author: Chen Jianshe
Publsiher: Unknown
Total Pages: 135
Release: 2015
Genre: Electronic book
ISBN: OCLC:1066542761

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