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 textureThese muscles play an important role during preparation and transit of the bolus when consuming food. However, as we age ... In addition to the surface of the tongue, taste buds are also located on the epithelium of the palate. Taste buds areanbsp;...
|Title||:||Modifying Food Texture|
|Author||:||Jianshe Chen, Andrew Rosenthal|
|Publisher||:||Woodhead Publishing - 2015-05-23|