Modifying food texture. Sensory analysis, consumer requirements and preferences / Volume 2, (2015)

• Record Type: Book
• Further Information: Note: Edited by Jianshe Chen, Andrew Rosenthal.
• Editors: Chen, Jianshe, 1961-; Rosenthal, Andrew J
• Contents: Preface 1 Vocabularies and terminologies of food texture appreciation Fumiyo Hayakawa, National Food Research Institute, Japan Part One Sensory analysis and consumer preference of food texture 2 Sensory changes with ageing Lisa Duizer, University of Guelph, Canada 3 Statistical methods and tools for analysing sensory food texture Peter Ho, The University of Leeds, UK 4 Instrumental characterisation of texture properties of solid and semi-solid food Andrew Rosenthal, Coventry University, UK 5 Instrumental characterisation of textural properties of fluid food Guido Sala, WUR, Netherlands Part Two Modifying texture for specific consumer groups 6 Texture-modified meals for hospital patients (e.g. dysphagia) Julie Cichero, University of Queensland, Australia 7 Texture modification for elderly people Karin Wendin, SIK, Sweden 8 Modifying the texture of foods for infants and young children Sophie Nicklaus, INRA, France 9 Texture design of institutional food (e.g. schools, hospitals) Derek Johnson, National Association of Care Catering, UK 10 Texture design of ‘free from’ foods (e.g. GF bread) Maria Papageorgiou, ATEI of Thessaloniki, Greece
• Publisher Details: Oxford : Woodhead Publishing
• Publication Date: 2015
• Extent: 1 online resource
• Subjects: 664.072; Food texture; Food -- Sensory analysis
• Languages: English
• ISBNs: 9781782423522
• Related ISBNs: 9781782423348
• Notes: Note: Description based on CIP data; item not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.